Spanish Chicken and Rice

Ingredients

• 8 boneless chicken thighs seasoned with Slap Ya Mama chicken marinade
• 2 cup long-grain white rice, rinsed
• 3.5 cups beef broth
• 1 red onion, diced
• 3 garlic cloves, minced
• 3 tbsp marinara
• 2 tbsp oil

Method

1. Sear the chicken in oil in a deep pot or skillet with a lid, about 3–4 minutes per side.
2. Don't remove the marinade, cook it with the full marinade on the chicken.
3. Remove it to a plate.
4. Add a hefty splash of beef broth and scrape up all the brown bits to deglaze the pan
5. Lower the heat, add the red onion, and cook 4–5 minutes until soft. Add the garlic for 30 seconds.
6. Stir in the marinara and cook 3 minutes.
7. Add the rice and stir for about a minute to coat it.
8. Pour in the broth and scrape up the browned bits from the bottom. Bring to a boil.
9. Nestle the chicken back in, cover, and reduce to low. Cook 20–30 minutes, until the rice is tender and the chicken reaches 165°F.
10. Turn off the heat and let it rest, covered, for 5 minutes. Fluff and serve.