Preparation Time: 25 minutes plus at least 1 hour marinating time
Cook Time: 1.5 hours
4 lbs Chicken (I used 10 chicken legs)
2 cups long grain rice
3 cups water
1 green bell pepper (capsicum)
1 red bell pepper (capsicum)
3 cloves of Garlic
1/2 cup fresh cilantro (coriander)
2 Tbsp Spanish Olives
1 Tbsp Worcestershire Sauce
1 tsp Salt (for marinade)
1 tsp Black Pepper
1 tsp Oregano
2 Tbsp Vegetable Oil
1/2 cup Vinegar
2 Tbsp Sugar
First you want to soak the chicken while you prepare the marinade. Put it in some water and 1/2 cup vinegar.
When you're ready to cook. Heat the oil and sugar in a pot.
When it starts to caramelize and gets dark add just the chicken to the pot (Don't discard the marinade!)
Once your chicken is brown and cooked through (about 20-30 minutes), add the marinade to the pot. Lightly cover and cook for 10 minutes.
Remove the chicken from the pot and add 3 cups of water, 2 tsp salt, and 1 tsp pepper. Let it come to a boil and add the rice. Once the rice has absorbed most of the water, cover and let it continue to cook on medium/low for 20-30 minutes.
The rice should be fluffy when you return to the pot. Return the chicken to the pot (on top of the rice), cover, and let it heat through for 5-10 minutes, then serve.