Braised chicken with achiote paste, rice and vegetables

Preparation:
1.2 kg chicken thighs and legs to rub salt.
Fry in vegetable oil until golden brown.
Transfer the chicken to a plate and cover with foil.
In a pan fry continue 1 chopped red onion, 5 or 6 cloves of crushed garlic and 1 diced red pepper.
Fry onion until transparent.
Add 1 tablespoon ground cumin and 2 large tablespoons achiote paste with a slide, mix
Add 2 tablespoons heaped large tomato paste and 1 teaspoon smoked paprika, stir and cook, stirring, for 3-5 minutes.
Return the chicken back, pour 1 liter of chicken broth.
Add 2 fresh bay leaves and bring to a boil.
Reduce the heat, add 3 diced tomatoes, diced 3 potatoes, 1 carrot.
Pour 1 Sakan rice, bring to readiness. (About 30-40 minutes). Add 1 handful of frozen peas, a handful of chopped parsley, a handful of fresh cilantro and season to taste with salt and pepper.

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