Adobo Chicken with Seasoned Yellow "Rice"

Chicken and rice was a staple in our house growing up.  It was a great one pot meal and if we got yellow rice, that was a treat!   This ain't my mama's chicken and rice! I got the idea for the seasonings from Bobby Flay on The Food Network.  I simplified the recipe and added bacon.  I also finished it off with some gluten free beer.  The beer definitely gives this dish an extra depth of flavor but you can omit it if you want and replace it with low sodium chicken stock.  I don't drink the stuff, but I love cooking with alcohol! ;-)

Adobo Crusted Chicken

Seasoned Yellow "Rice"

I love the spices on the chicken and the turmeric give the "rice" that beautiful yellow color.  Make sure you use Kosher salt in the quantity given or less table/sea salt or the recipe will be ruined before it is started.  This dish is best if cooked in two pots.  This will finish the meal quicker.  One pot for the chicken, and the other pot for the rendered bacon fat and veggies.  Then you can marry the two pots for keep them separate and just serve the meat over the "rice".

• Adobo Chicken with Seasoned Yellow "Rice"
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• Adobo Seasoning
• 1-1/2 tablespoons Kosher salt
• 2 teaspoons granulated garlic
• 1 teaspoon ground cumin
• 2 teaspoons granulated onion
• 1 teaspoon paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground turmeric 
• 1-1/2 tablespoon dried oregano 

Spices

• 6 thick slices bacon
• 6 chicken thighs, skinless & boneless (approximately 2 pounds)
• 5 tablespoons olive oil (or extra bacon grease)
• 1 large onion, finely diced
• 1 medium green bell pepper, finely diced
• 1 cup cherry tomatoes, quartered
• 2 tbsp chopped garlic
• 1 medium cauliflower, grated 
• 3/4 cup low sodium chicken stock
• 1/2 cup Gluten Free Beer such as Red Bridge- Sorghum Beer (or more low sodium stock)
• Finish with lime juice and chopped cilantro
• 
  

1. Mix all spices in medium bowl and set aside.  Reserve 1 tablespoon of seasoning for "rice". 
2. Shred Cauliflower in food processor, set aside.
3. Cut onion, bell pepper and tomatoes, set aside. (Keep tomatoes separate)
4. Place bacon in large frying pan and cook on medium heat to render fat.
5. While bacon is cooking, heat olive oil in large pot (large enough for all chicken to fit in one layer to cook).
6. Dredge both sides of chicken thighs in seasonings and then add to hot, oiled pan. (Be sure to reserve 1 tablespoon of seasoning for "rice").
7. Brown chicken on both sides then add 1/2 cup stock to pan and cover to finish cooking chicken, around 15 minutes.
8. After bacon has rendered fat, remove and set aside for another meal and add onions and bell pepper to bacon grease.  Cook about 5-8 minutes on medium heat until soft.
9. Add garlic to onions.
10. Add shredded cauliflower to onions and cook for about 5 minutes until soft.
11. Add tomatoes and 1/2 cup of your gluten free beer (or stock) along with 1 tablespoon of the reserved seasoning mix.  (Start off with 2 tsps of seasoning and taste.) 
12. Cook for an additional 5 minutes as you taste for seasoning. 
13. Option 1 for Serving: Once chicken is done, add chicken and juices to pan with rice and stir.
14. Option 2 for Serving: You can also serve them separately by placing  "rice" in bowl and covering with chicken and a bit the juice.  
15. A Squeeze of lime juice on the top is a must.  Topped with chopped cilantro (optional).