Instructions

Things You’ll Need
1 whole chicken, cut into parts and seasoned
Season for the chicken
Salt and pepper to taste
2 tbsp of cumin
1/2 cup extra virgin olive oil
3 tbsp ground garlic cloves
2 tbsp garlic salt
Season the chicken and let it marinade for 15 to 20 minutes
Rice Ingredients:
1 cup of small diced onions (yellow onions if possible)
1/2 cup of small diced green peppers (cuban cooking peppers)
1/2 cup chopped cilantro
1/4 cup of small diced red peppers
1 tbsp of chicken base (may substitute for 5 1/2 cups of chicken stock)
2 tbsp capers
1/2 tbsp vegetable oil
2 tbsp paprika
Salt and pepper to taste
3 tbsp cumin
4 cups of rice

Steps

1- Heat the vegetable oil, brown the chicken on each side (your not cooking, just sealing the juices in). Take the chicken out of the pot and place in bowl.

2- Remove 1/2 of the cooking oil. Add onion, peppers, cumin, paprika, cilantro, capers and season with salt and pepper (don’t be afraid), cook for 2 minutes cleaning the bottom of the pan with your spoon. taste the mixture and make sure its a little salty, you are going to add a lot of water.

3- Add the rice and mix well, make sure all the rice gets that pretty yellow
color.

4- Add water or stock enough to cover over 1/2 an inch over the rice, taste the water make sure it has good strong flavor, if not you may add more salt, pepper and cumin (try not to mix the rice after the water is added). Add the chicken and make sure the rice is covered with water, if you need to add more water or stock. Raise the temp to med hi.
5- When the rice soaks up all the water, lower the temperature to low,
mix the rice and create a dome in the center on the pot, cover and cook
for 20 minutes.