Aros con Pollo (Mexican Style Chicken and Rice)

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Ingredients

• 4 chicken legs
• 2 chicken thighs
• 1 and 1/2 tablespoons canola oil
• 1 and 1/2 cups jasmine rice
• 1/4 small onion
• 2 green onions
• 1 large celery rib
• 1/4 green bell pepper
• 1 medium-sized carrot
• 1 Serrano pepper
• 1 teaspoon whole cumin
• 1 teaspoon peppercorns
• 3 large garlic cloves
• Salt
• 1 can tomato sauce
• 1 cup canned tomatoes
• 1 and 1/2 tablespoons chicken bouillon
• 1 medium-sized russet potato
• Cilantro (or parsley)
• Corn tortillas
• Butter

Instructions

1. Brown the rice in 1 and 1/2 tablespoons of canola oil until light golden. Set aside.
2. Sear chicken legs and thighs in a hot pan without covering until golden brown on both sides. Season with salt.
3. Add onions, green onions, celery, bell pepper, carrot, and Serrano pepper. Cook until translucent.
4. Grind cumin, peppercorns, garlic, and salt. Add water to form a paste.
5. Add tomato sauce, canned tomatoes, ground spices, hot water, and chicken bouillon. Simmer for 10 minutes.
6. Add diced potato, browned rice, and cilantro. Adjust salt to taste. Cook on low heat for 15-20 minutes.
7. Let it sit covered for 10 minutes before serving.
8. Serve with corn tortillas spread with butter. Enjoy!

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