A taste of Tampa....Chicken and Yellow Rice

I forgot to add the peas!

It has been almost 23 years since I moved from Tampa to Charlotte.  Time stands still for no man....not even AHOP.  I am getting older by the minute and there's still so much I want to do with my life.  

There are a lot of things about Tampa I miss, but #1 on my list (besides friends and family) are all the great restaurants.  And my favorite cuisine is Spanish and Latino food. Cuban sandwiches to die for, and chicken and yellow rice....oh man! Nobody, and I mean NOBODY (not even AHOP) can make this kind of food as good as what you'll find in the Tampa Bay area.  

My best long-time girlfriend, Linda, whom I have known since the 2nd grade, shared this chicken and yellow rice recipe with me that her husband, a retired firefighter, used to make when it was his turn to cook at Station #10.  I have modified it a little and added a few notes of my own for clarification, but the awesome flavor is the same.

I have made this several times for my 2nd shift officers and they had no trouble cleaning their plates. This recipe (as written) makes a lot, so if you need a meal for a lot of people (or a lot of Po-Po), this is a good one - ie: covered dish church dinner, pot luck lunch at work, a dinner party.  Or if you make this for your own family, you will enjoy the leftovers throughout the week.  My co-workers always benefit from my leftovers and they love it!

Getting ready to plate-up!

♥ ♥ ♥

Larry's Firehouse Chicken and Yellow Rice

adapted from the recipe below

2 rotisserie chickens

1 bell pepper

1 yellow or sweet onion (not huge, just regular size)

1 'Family Size' Vigo Yellow Rice *

1 '10 oz.' Vigo Yellow Rice *

Swanson Chicken Broth - same amount as water called for on back of rice packs (heated)

4-5 garlic cloves

1 14.5 oz. Hunt's Diced Tomato w/ Basil, Garlic and Oregano (do not drain)

1 14.5 oz. Lesueur Sweet Peas (drained)

1 16" x 11" aluminum roasting pan (approx. size)

Olive Oil
'Bijol' coloring and seasoning (This makes the rice more yellow, but use sparingly.  I purchased this at a local Spanish grocery store).   

• Debone the rotisserie chickens.
• Saute bell pepper and onion in olive oil until peppers are tender and onions are translucent. Add the garlic when onions and peppers are almost ready and stir.    
• Substitute the water called for in each rice pack with equal amounts of chicken broth.
• Remove paper from aluminum pan and any sticky residue - rinse - and spray w/ PAM if you have some.  
• Add both rice packs, hot chicken broth, chicken, diced tomatoes and sautéed onion, pepper and garlic.
• Stir well and cover pan with aluminium foil. 
• Place in 350 degree preheated oven for approximately 50-60 minutes.  Ovens vary, so check it at about 50 minutes. 
• Heat peas and drain - garnish on top of yellow rice.  
• Serve with garlic bread, black beans and a salad.  

* Here's the Vigo yellow rice we always used when I was growing up in Tampa.  I wanted to show you a picture so you know what to look for.  The grocery stores here in Charlotte only carry one size or the other, so I had to go to a Spanish grocery store and by the second pack (and it wasn't Vigo), but it was good.      

See....it makes a bunch!

www.bijol.com

This is the original recipe page from a cookbook one of Linda's family member's put together and had published.  What a labor of love.  The cookbook is called 'Seeds of Love' and it is filled with wonderful family photos and her family's favorite Southern recipes.

 

Linda's sweet husband, Larry, in front of Station #10.

Seeds of Love Cookbook

Thank you, Linda and Larry, for sharing this recipe with me.  It is one of my favorite meals to prepare for my 2nd shift officers....and they love it!  

One final note....if you like peas, DON'T FORGET THEM.  I buy them, I heat them, and almost always forget to serve them.  

♥