PUERTO RICAN RICE AND CHICKEN

Puerto Rican Rice and Chicken image

Provided by Robert Farrar Capon

Time 55m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 pounds chicken legs, skinned and cut up
1 large Spanish onion, chopped
2 cloves garlic, minced
1 green pepper, seeded and diced
1 1/2 pounds ripe tomatoes, peeled and chopped, with juice
1 Spanish sausage (chorizo), chopped, or 1/2 cup chopped ham (optional)
1 bay leaf
1 quart water
1 teaspoon oregano
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
Black pepper to taste
1 cup short-grain rice

Steps:

Put all the ingredients except the rice into a 6-quart pot and bring to a boil. Lower the heat and simmer, covered, for 20 minutes.
Add the rice, return the pot to the boil and simmer, covered, for 20 minutes more, or until the rice is tender. Serve with a green salad.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 23 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 10 grams, Sodium 593 milligrams, Sugar 5 grams, TransFat 0 grams