Preparation

Prepare a dressing mixing the garlic, the achiote, the cumin,
salt and pepper.
rub the chicken pieces with the dressing.
heat the oil over medium heat in a deep frying pan and cook
size, add the chicken pieces (skin side down) and cook
until the prey are golden on both sides.
add the onion, tomatoes, bell pepper and celery, mix well and
cook for 10 minutes, stirring occasionally.
add 1 cup of white wine, cook for 20 to 25 minutes over heat
medium until liquid is reduced by half, stir frequently.
add the chicken broth or water, rice, green peas and carrots,
mix well.
cover and cook over medium heat for 20 minutes.
reduce heat and simmer for 10-15 minutes or
until rice is tender but firm.
Sprinkle with the chopped cilantro and serve with a ripe banana
fried, a small salad, pickled onions, avocado slices.

Ingredients

  • 1.5 kg of chicken, the parts of your choice
  • 2 cups raw rice
  • 2 medium carrots, peeled and diced
  • 1 cup of peas or peas,
  • 1 tablespoon of achiote
  • 1 tablespoon ground cumin
  • 3 chopped garlic cloves
  • 2 to 3 tablespoons of oil or butter
  • 1 white onion, diced
  • 1 celery stalk, finely chopped
  • 4 tomatoes, peeled and diced
  • 1 green pepper, chopped
  • 1 cup white wine
  • 1 to 1 ½ cups of water or chicken stock
  • 3 tablespoons chopped fresh cilantro
  • Salt and pepper to taste