This recipe was a combination of a baked chicken fajita recipe that I included yellow rice into. Combined all spices of one in the other. It came out very nice. The key is always keeping plenty of spices handy.

4 chicken thighs
5 chicken drumsticks
Chorizo sausage sliced (mine tonight was raw and in bulk, and browned in my skillet)
1 red pepper, sliced into thin strips
1 yellow pepper, sliced into thin strips
1 green pepper, sliced into thin strips
1 onion, sliced into thin rings
1/2 cup vegetable oil
1 Tb ground cumin
1 Tb chili powder
1/2 tsp garlic powder
1/2 tsp kosher salt or sea salt
1 Tb black pepper, ground
1 tsp oregano
2 32 oz cartons chicken broth
3 packets Sazon saffron seasoning
3 cups white rice
1 can Rotel diced tomatoes with green chilies

Preheat oven to 375.

Brown chorizo sausage in skillet and add to large roasting pan.

Mix vegetable oil and spices, except saffron seasoning, in a bowl. Set aside.

Combine all peppers, onion, chicken, rice, Sazon saffron and tomatoes into roasting pan. Pour oil with other spices and combine.

Bake uncovered for 45 minutes. Remove pan, cover with foil, then but back in oven for another hour, or until rice is soft.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet