Quote:
Originally Posted by 22shtur
The way every senorita has made it:
Boil chicken in a pot until done.
In a skillet, add a little oil, get it to medium high add 1 cup rice.
Stir the rice until it is browned.
To the skillet with the rice; Add:
1 cup of water from the pot, 1/2 cup tomato sauce, 1/2 cup diced onions, add deboned chicken legs and thighs from the pot.
Cover the skillet with the rice and chicken with the above ingredients, bring to boil then reduce heat to low simmer for 20-25 minutes.
That's the way we do it in the barrio.
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There are so many variations. maybe as many as there is cooks! Mine follows what the better Mexican restaurants is SoCal were making when I learned to make it. Mine comes out more as a soup or stew. Some,it seems the Spanish ones, are more of a dry meal of chicken and rice. None are right or wrong just different. That is part of what sharing these recipes is so much fun. Thanks for sharing yours!
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