3chicken breast bone in and 8 chicken thighs or legs
½cupof aliños saucesee recipe here
7cupsof water
3tablespoonsvegetable oil
1cupsfresh tomatoeschopped
5scallionschopped
2garlic clovesminced
1small red bell pepperdiced
1teaspoonachiote powder
Salt to taste
½teaspoonground cumin
Fresh ground pepper
¼cupchopped fresh cilantro
2chorizos crumbled
2cupswhite rice
2cupspotatoes peeled and cut into 1 and ½ inch pieces
3tablespoonschopped fresh cilantro for garnish
Instructions
To cook the chicken:
Heat oil in a large heavy pot over medium heat. Add the chicken legs or thighs and cook about 2 to 3 minutes on each side, until just cooked on the outside. Add the chicken breast, aliños and water. Cover and cook for about 30 minutes.
While the chicken is cooking make the hogao: In a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes, scallions, garlic, red pepper, achiote, salt, black pepper, ground cumin and cilantro. Cook for about 10 minutes, stirring often. Remove from the heat a set aside.
To make the rice:
Remove the chicken from the liquid and set aside. Strain the stock and measure 4 ½ cups, if you do not have enough add more water. Using a fork or your hands shred the chicken breast and set aside.
In a large pot, add the hogao and chorizo and cook for about 2 minutes, add the rice and mix well. Add the stock and bring to a boil. Then reduce the heat to low, add shredded chicken and potatoes, stir well and simmer for about 20 to 30 minutes.
Remove from the heat, sprinkle with fresh cilantro, add the chicken legs and serve.