I made this for dinner, it was SO good. I thought to myself “wow this tastes like I would pay $50 to eat here but it’s my house lol” it only cost about $5 for the whole pan and it’s going to feed me a total of 4 times so I’d say that’s saving money!
by IvoryTowerGraffiti_1
2 Comments
Would you terribly mind sharing your recipe? It looks delicious!
Chicken legs, Anaheim pepper, onion, three fresh garlic cloves, olive oil, long grain rice, tomate con pollo caldo bullion, pollo asado spice blend, fresh cilantro
Heat the pan with some olive oil, rub the dry spices on the chicken legs on all sides, sear the chicken legs on each side on high and then turn the heat down low and cover, chop one large Anaheim pepper, and half of a small white onion, crush and chop 3 garlic cloves, pre measure one cup of rice and combine one table spoon and one teaspoon of the bullion with two cups of water and mix
Remove the chicken legs and sauté the pepper, onions, and garlic until slightly caramelized, add dry rice and sauté with vegetable until the rice turns a golden toasted color carefully add water and bullion mixture
Make sure you keep the chicken fat in the pan that’s the point and then place the chicken legs back in the pan and bring the broth to a boil. Cover the pan and turn the heat down to low DO NOT DISTURB the pan for 20 minutes don’t open the lid at all that’s how you get crunchy rice, and after 20 minutes turn the heat off but still don’t lift the lid for 10 more minutes