Arroz Con Pollo (chicken And Rice)

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (4 -5 lb) whole chickens
• 1 onion (halved)
• 1/2 cup oil
• 1 large onion (diced)
• 2 jalapeno peppers (halved and sliced)
• 3 garlic cloves (finely chopped)
• 2 cups long grain rice
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can tomatoes and green chilies, diced
• 1 (15 ounce) can chickpeas
• 1 1/2 teaspoons cumin
• 1 teaspoon coriander
• 2 teaspoons salt
• 2 teaspoons chili powder
• 2 3/4 cups chicken stock
• 1 bunch cilantro, finely chopped

Recipe

• 1 place the whole chicken into a large pot and cover with water. put a halved onion in the water and some peppercorns. bring it to a boil and then lower the heat and simmer until the meat begins to fall of the bones. about 1 1/2-2 hours. remove meat from bones and reserve the broth for use later.
• 2 heat the oil in the pan over medium high heat and add the 2 cups of rice. fry the rice until it begin to take on a brownish color.
• 3 now add the diced onion and jalapenos and continue to fry another 3-4 minute.
• 4 add the garlic and fry another minute.
• 5 add in the can of tomato sauce, the can of diced tomato, and the chickpeas and mix well.
• 6 add in all the spices and mix again.
• 7 add the stock and bring to a boil. once its boiling, cover tightly and simmer 25 min on very low heat.
• 8 remove from heat and let stand 5 min before uncovering.
• 9 mix in the finely chopped cilantro.
• 10 enjoy!