1 2-pound chicken cut into pieces
1/2 teaspoon of salt
4 cloves of garlic minced
2 tablespoons of lemon juice
1 small red bell pepper diced
1 tablespoon of crushed fresh parsley
2 small onions diced
4 tomatoes cut into cubes
1 cup (chicken broth) water
2 tablespoons of olive oil
1 tablespoon of butter
2 slices of cooked bacon diced
1/2 teaspoon of paprika (smoked paprika)
2 cups of washed and drained white rice
5 cups of boiling water
Salsa and chopped scallions to taste
1 2-pound chicken cut into pieces
1/2 teaspoon of salt
4 cloves of garlic minced
2 tablespoons of lemon juice
1 small red bell pepper diced
1 tablespoon of crushed fresh parsley
2 small onions diced
4 tomatoes cut into cubes
1 cup (chicken broth) water
2 tablespoons of olive oil
1 tablespoon of butter
2 slices of cooked bacon diced
1/2 teaspoon of paprika (smoked paprika)
2 cups of washed and drained white rice
5 cups of boiling water
Salsa and chopped scallions to taste
Season the chicken with salt, garlic, lemon juice, bell pepper, and parsley
Let it rest for about two hours
In a large pot, combine tomatoes, water, and a pinch of salt
Bring to a boil, then reduce heat and simmer for 10 minutes
Transfer the mixture to a blender and blend until smooth
Set aside
Heat olive oil in another pot over medium heat
Add butter, bacon, and paprika
Cook until the chicken is golden brown
Add the blended tomato mixture to the pot and stir to combine
Add rice to the pot and stir well
Add boiling water to the pot and cook until the rice is tender
Finally, add salsa and chopped scallions to taste.
