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Spanish-Style Chicken & Rice

Barbecue.Master's picture
  Melted butter/Margarine 1⁄4 Pound (1/2 Cup)
  Garlic 1 Clove (5 gm), minced or pressed
  Savory leaves 3⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Tarragon 1⁄4 Teaspoon
  Broiler fryer chicken 3 1⁄2 Pound, quartered (1 Broiler Fryer Chicken)
  Chorizo rice 1 Cup (16 tbs)

Combine butter, garlic, savory, paprika, cinnamon, and tarragon.
Turn chicken in butter mixture to coat thoroughly; then drain briefly.
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with butter mixture, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
Reserve remaining butter mixture for chorizo rice.

Recipe Summary

Main Dish
Rice, Chicken

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4678 Calories from Fat 3129

% Daily Value*

Total Fat 349 g537.4%

Saturated Fat 133.8 g669.2%

Trans Fat 0 g

Cholesterol 1434.5 mg478.2%

Sodium 1127.1 mg47%

Total Carbohydrates 62 g20.7%

Dietary Fiber 6.9 g27.5%

Sugars 0.4 g

Protein 309 g617.7%

Vitamin A 132.5% Vitamin C 52.1%

Calcium 32.2% Iron 94%

*Based on a 2000 Calorie diet

Spanish-Style Chicken & Rice Recipe