- 2 chicken quarters (thighs and drumsticks)
- 1 cup of rice
- ½ green pepper
- ½ red onion
- 2 cups of chicken broth (homemade is better)
- 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. Store it in the refrigerator for about half an hour.
Cut the onion and the pepper into julienne. Crush the garlic.
In a pot, put a little fat, which can be the one that solidifies from homemade broth. Add the pieces of chicken and let them fry. Then incorporate the garlic so that it flavors the meat well, and finally the onion, bay leaf, saffron, and peppers. Stir well.
Wash and drain the rice. Add it to the pot, mixing the ingredients well. Take the opportunity to scrape the bottom with the grains. Cover everything with the broth. Cover the pot and wait for it to build pressure. Lower the heat and count approximately 15 minutes. Each pot has its own characteristics, so you should not neglect the cooking. Remove the pot from the heat and let your rice rest for about five minutes, covered.
Serve it hot accompanied by fried plantains, chicharritas, or a delicious tomato salad. Enjoy your meal!