Just like our mom used to make it! This recipe brings back so many memories of a GOOD Mexican home-cooked meal. Our one pot chicken and rice recipe is super simple to make and requires minimal supervision, making it the perfect dish for a busy week night.
Cooking time: 1 hour
One pack of chicken legs (6-8 pieces)
Zesty Cilantro 1/2 of a cup
Oil for cooking
1 roasted bell pepper (comes in a can or jar)
1 medium onion sliced
5 oz of tomato sauce
1/4 teaspoon of salt
1/4 teaspoon of pepper
2.5 cups of water
2-3 bay leaves
2 cups of uncooked rice
MARINATE your chicken legs in the Zesty Cilantro sauce. While the chicken is marinating (10-15 min) Thinly slice your veggies.
HEAT oil in a pot at medium heat. A deep pan also works for this recipe. Just make sure you have a lid for it and will be big enough to cook the rice and chicken together.
ADD your chicken legs to the hot oil and sear 6 min per side.
REMOVE the chicken legs and set aside.
ADD to the pan your onions and bell pepper slices. Saute for 5 minutes.
ADD the tomato sauce and season with salt and pepper
ADD back the chicken legs and cover with the 2.5 cups of water.
COVER the pot and let it cook at medium heat for 20 minutes.
UNCOVER the pot and add the 2 cups of rice and the bay leaves.
SWITCH the temperature to low and let it cook for 20-25 minutes.
REMOVE from heat and serve warm. If you like heat, this dish pairs perfectly with our Ghost Pepper Tamarind!