(by Pacell McCobb)
4 lb. chicken thighs and legs
5 c. jasmine rice
16 oz. pitted Manzanilla olives
3 15-oz. cans Del Monte petipoa (canned peas and carrots), drained
4 bell peppers, stemmed, seeded, and chopped
5 yellow or white onions, peeled and chopped
2 habanero peppers, in small dice
1 1/2 c. soy sauce
1/2 c. corn oil
28-oz. can El Pato Mild Tomato Sauce
In a large pot of boiling water, cook chicken pieces until tender.
Remove chicken, and when cool enough to handle, remove skin and bones, and shred chicken. Set aside.
Wash rice until the water runs clear.
Place rice in pot along with cooked chicken and remaining ingredients.
Add water just to cover the rice, and cook until water has boiled away.
Stir rice, and add a little bit more water.
Cover and continue to simmer until rice is cooked, about 15 - 20 minutes.
(Read Shero, the story that accompanies this recipe.)
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