Ranchero Chicken, Spanish Rice & Beans - Front Porch Pantry
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    Ranchero Chicken, Spanish Rice & Beans
    Ranchero Chicken, Spanish Rice & Beans
    Ranchero Chicken, Spanish Rice & Beans
    Ranchero Chicken, Spanish Rice & Beans

    Ranchero Chicken, Spanish Rice & Beans

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    You are going to love this NEW recipe. Two large marinated chicken thighs are pan seared in a cast iron skillet, we slowly bake them off to seal in the flavor, served over our back porch version (chef favorite) of ranchero sauce with our Spanish beans and rice. 

    Microwave: Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE

    Oven: Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350 degrees for 20 - 25 minutes until hot. Heat to 165 degrees. Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.

    Chicken Thighs, Canola Oil, Rice, Red Beans, Onions, Celery, Tomato Paste, Shallots, brown Sugar, Poblano Peppers, Sugar, Onion Powder, Red and Green Bell Pepper, Rotel Tomatoes, Garlic, House Seasoning, Fresh Herbs 

    Coming Soon!