Here I put some rosemary, cumin, turmeric, salt and pepper. I place these in the oven for a total of approximately 45 to 50 minutes.
I cook the thighs skin up and don’t flip them. This allows the skin to become crispy.
At the 35 minute baking time I start the Spanish rice.
Placing the onions on a medium heat on the stove. After the onions are cooked for 6 minutes I add the garlic and then the rice. I then add the rice, stir it into the onions and garlic and cook it over medium high until the rice is golden brown. I add the diced tomatoes, chicken broth, cumin, turmeric, salt, and a packed of Sazon by Goya and a little Tapatia hot sauce in stead of cayenne pepper.
I bring the liquid to boil lower the heat to medium low and cook with the lid on for about 20 minutes. The spices in this recipe help keep my feet and beak a rosie orange. If you try this recipe I hope it comes out as delicious as mine did. Quack!
