I don't think drink alcoholic beverages , but I do like to use them in my cooking.
Today, we are using this Granny Smith Hard Cider instead of regular beer in my
Chicken and Rice dish.
I must share with you this dish turned out a winner.
Because it was a try out I did not make a large pot. If you wish to serve a larger crowd just increase the ingredients.
Let's get cooking!
1 12 oz bottle of Amber Woodchuck Hard Cider
2 large garlic cloves
1/4 tsp dry oregano
1 dry bay leaf
1 chicken boullion envelope
1 Sazon con achiote envelope
1 small onion diced
2 c long grain rice
1 c water
3 tbsp olive oil (separated 1 tbsp - 2 tbsp)
4 chicken thigh skinless
Wash rice set aside.
In a Dutch oven or a large pot on medium high heat add 1 tbsp olive oil and chicken.
Cook and brown chicken for about 10-12 minutes. Thighs are with its bone so you want cook them nearly all the way. Add onion, garlic, chicken bouillon, Sazon with achiote, rice, bay leaf, oregano, the hard cider, water and 2 tbsp of olive oil.
Stir and simmer till most the liquid has evaporated. Reduce heat to low and cover tightly.
Let cook undisturbed for about 20 minutes. Stir and fluff rice with fork.
* you may remove the thighs, if you left them whole and shred them with two forks or you may leave them as I did and served whole.
Plate and serve hot.
A lovely tossed salad would be great to pair with this dish.