- 2 pieces of chicken (thighs and drumsticks)
- 1 cup of rice
- ½ green pepper
- ½ red onion
- 2 cups of chicken broth (preferably homemade)
- 4 cloves of garlic
- Salt, cumin, and pepper to taste
- 1 bay leaf
- ¼ teaspoon of saffron
Cut the chicken into eighths. Marinate it and add cumin to your taste. Set it aside in the refrigerator for about half an hour.
Slice the onion and bell pepper into julienne strips. Crush the garlic.
In a pot, add some fat, which can be the fat that solidifies from homemade broth. Add the pieces of chicken and let them brown. Then incorporate the garlic to flavor the meat well, followed by the onion, bay leaf, saffron, and peppers. Stir thoroughly.
Rinse and drain the rice. Add it to the pot, mixing the ingredients well. Use the grains to scrape the bottom. Cover everything with the broth. Place the lid on the pot and wait for it to build pressure. Lower the heat and let it cook for about 15 minutes. Each pot has its own characteristics, so you should keep an eye on the cooking process. Remove the pot from the heat and let your rice rest, covered, for about five minutes.
Serve it hot, accompanied by fried plantains, crispy pork rinds, or a delicious tomato salad. Enjoy your meal!