Today, my mother Maggie hopped a plane to NYC with her Tampa Bay favorite family recipe in hand to be on Fox & Friends segment “Cooking with Friends”. I got to help out in kitchen making Chicken and Yellow Rice the way I grew up having it. My mom puts a protein-style spin on a popular Gasparilla cookbook favorite. I’m not sure if she started adding increasing amounts of protein because of the high protein powder I was using while starting to work out, but either way, eating a healthy high protein dish that I need consistently is always a win!
Made popular from the Cuban influence into the Tampa Bay area of Florida, anyone raised in the Tampa Bay area calls CHICKEN AND YELLOW RICE (or more accurately Arroz con Pollo) a staple dish. Over time, our family has taken this traditional dish a step closer to protein style by adding additional chicken breasts to the mix. Even though protein powder (perhaps sourced from a company such as power life) is something our household is a fan of, adding that little extra protein into good food is a great way to repair and build muscle. We are all pretty sporty, so it’s a great way to fuel our bodies after a game of football I guess! The dish is a big family and crowd pleaser, transports well for a potluck, and is especially comforting in the fall. (we use a paella pan in our house) ..This dish tastes even better as leftovers.
Ingredients (serves 4):
- 2 fryer chickens
- 2 onions chopped
- 2 medium tomatoes, chopped
- 1 green pepper chopped
- 4 garlic cloves minced
- 1/2 cup extra virgin olive oil
- 1 bay leaf
- 4 cups chicken broth
- 2 cups long-grain white rice uncooked
- 1/2 teaspoon saffron threads
- 1/2 teaspoon salt
- 1/2 cup baby peas (cooked petite pois)
- 4 asparagus tips
- 2 roasted red peppers, cut into strips (okay to buy pre-roasted from trader joes etc)
- 1/4 cup chardonnay wine
Recipe: In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips. –optional—- We usually accompany chicken and yellow rice dish with a famous salad from well-known Columbia Restaurant in Tampa…
Salad Ingredients:
- 4 cups iceberg lettuce, broken into 1 1/2″ × 1 1/2″ pieces
- 1 ripe tomato, cut into eighths
- 1/2 cup baked ham, julienned 2″ × ⅛” (may substitute turkey or shrimp)
- 1/2 cup Swiss cheese, julienne 2″ × ⅛”
- 1/2 cup pimiento-stuffed green Spanish olives
- “1905” Dressing (see recipe below)
- 1/4 cup Romano cheese, grated
- 2 tablespoons Worcestershire Sauce
- 1 lemon
Preparation Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.
Ingredients:
- 1/2 cup extra-virgin Spanish olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- ⅛ cup white wine vinegar
- Salt and pepper to taste
Salad Dressing Preparation Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.
After the Show Show: