Ingredients
c
3 chicken legs
w
3 quarts water (or enough to cover the chicken fully)
s
1 tbsp salt
p
1 tbsp pepper
o
10 cloves of garlic
o
1 onion
b
1 bell pepper
s
4 stalks of celery
b
3 bay leaves
o
olive oil
c
1 cup cilantro (chopped)
a
1 ½ tbsp annato
k
ketchup
l
lizano
r
4 cups rice
o
1 can of peas
o
1 can of corn
Directions
1
To a large pot, add in the ingredients below and boil on medium heat for 20 mins or until the chicken is fully cooked. You will need 5 cups of this broth for later, and some of it will evaporate, so make sure your pot is big enough.
c
3 chicken legs
s
1 tbsp salt
p
1 tbsp pepper
o
6 cloves of garlic
o
½ onion
b
½ bell pepper
s
2 stalks of celery
b
3 bay leaves
2
Strain the chicken broth into a bowl and reserve for later.
3
Once the chicken isn't too hot to handle, shred in another bowl.
4
Chop your olores/veggies, then sauté with a drizzle of oil.
o
4 cloves of garlic
o
½ onion
b
½ bell pepper
s
2 stalks of celery
o
olive oil
5
Season with annato, ketchup, lizano, salt and pepper (to taste.)
a
1 ½ tbsp annato
k
ketchup
l
lizano
s
salt
p
pepper
6
Add in rice and let toast for a couple of minutes. Then add shredded chicken, peas, and corn (which I didn't have!).
r
4 cups rice
c
3 chicken legs
o
1 can of peas
o
1 can of corn
7
Add in 5 cups of broth from the chicken you boiled previously. Bring everything to a boil, then cover with a lid, reduce the heat to low and let cook for 18 mins. Then keep the lid on for another 10 after removing from the heat.
8
Enjoy with papas, and frijoles molidos. Provechoo!!
