Ingredients
2 pieces large onions
4 cloves garlic minced
1 piece red pepper large
3/4 cup fresh and or canned tomatoes peeled no liquid
3 1/2 cups chicken broth home made and or canned
2 pieces bay leaves
2/3 teaspoon cumin
1/2 teaspoon Spanish paprika smoked
1/2 teaspoon tumeric
1/8 teaspoon saffron
1 teaspoon cayenne pepper
1 teaspoon salt approx
1/2 teaspoon pepper approx
2 pieces chorizo
4 pieces chicken legs drumstick and thigh as 1
1/2 cup white wine if available
1/3 cup roasted red peppers
3 tablespoons olive oil
Preparation
make broth with chicken carcass if desired
mince garlic
chop onions medium
chop red pepper medium
heat oil and add onions. when starting to turn yellow
spread around pan, creating space in middle and add garlic
when garlic soft, add red pepper and stir
stir frequently and when ready as all is starting to blend together
add tomatoes and keep stirring frequently
after about 3 minutes, add chicken pieces (4 drumsticks, 4 thighs)
wait till chicken starts browning and turn over
if onion mixture starts to overcook remove while finishing browning the chicken
add spices to broth and heat up in separate pot for 30 minutes
once chicken browned somewhat, add broth and wine or water for 3 1/2 cups
stir just a little distributing the rice (add onions mixture if it had been removed)
over medium heat, cover once liquid is boiling, and try not to remove cover or stir.
when almost done, add slices of roasted red pepper.
remove from flame and let sit for 10 minutes.
