It ends up taking closer to an hour, but it is so worth it. You will need Chicken , preferably with bones. I used 2 Chicken Quarters. So, put your chicken in a pot, and cover with water, and start boiling. You will use the chicken and the broth in the rice. About 10 minutes after you have put the Chicken on, start cooking the rice. Take 2 cups of rice and a 1/2 cup of Oil and put them in the a good size skillet (this will be the pan you cook everything in, so it needs to be large enough to hold 2 cups cooked rice). Cook the rice in the oil until it turns a golden brown, it usually takes about 20 minutes to do this.
After 15 minutes, take the cooked chicken out of the broth, let it cool down so you can shred it, and add 5 cups of broth, a 8oz can of tomato sauce*, the shredded chicken, spices (cumin and salt)and stir. Put a lid on it, and stir every 5-7 minutes. It should be done after cooking about 25 minutes.
*If you don't have a can of tomato sauce, you can use tomatoes and tomato buillon. Or, I have even used two tablespoons of hot sauce.
Recipe
Chicken thighs
(at least) 8 cups of water
2 cups rice
1/2 cup olive oil
8oz tomato paste
cumin
salt
Directions:
1. Cover Chicken with water and boil. Make extra if you want extra broth to freeze.
2. In another pan, heat oil and add rice. Stir, cook for 15-20 minutes.
3. Once chicken is cooked, remove chicken and let cool. Shred when cool.
4. Add broth, tomato sauce, chicken, cumin, and salt. Stir every 5-10 minutes. Cover with lid.
Additions: You can put onions, corn, carrots when adding broth. Just add a little extra broth (1/2 cup per cup of addition).
Leftovers: I usually shred some cheese and put some on the top for leftovers.
After 15 minutes, take the cooked chicken out of the broth, let it cool down so you can shred it, and add 5 cups of broth, a 8oz can of tomato sauce*, the shredded chicken, spices (cumin and salt)and stir. Put a lid on it, and stir every 5-7 minutes. It should be done after cooking about 25 minutes.
*If you don't have a can of tomato sauce, you can use tomatoes and tomato buillon. Or, I have even used two tablespoons of hot sauce.
Recipe
Chicken thighs
(at least) 8 cups of water
2 cups rice
1/2 cup olive oil
8oz tomato paste
cumin
salt
Directions:
1. Cover Chicken with water and boil. Make extra if you want extra broth to freeze.
2. In another pan, heat oil and add rice. Stir, cook for 15-20 minutes.
3. Once chicken is cooked, remove chicken and let cool. Shred when cool.
4. Add broth, tomato sauce, chicken, cumin, and salt. Stir every 5-10 minutes. Cover with lid.
Additions: You can put onions, corn, carrots when adding broth. Just add a little extra broth (1/2 cup per cup of addition).
Leftovers: I usually shred some cheese and put some on the top for leftovers.
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