Spanish Chicken and Rice

• 6 whole chicken legs (thighs and drumsticks)
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• adobo seasoning
• 1 cup onion, chopped
• 34 cup green pepper, finely diced
• 1 link chorizo sausage, sliced
• 3 cups water
• 1 (5 g) packet sazon con azafran seasoning
• 1 tablespoon chicken bouillon
• 12 cup fresh cilantro, chopped
• 1 12 cups long grain rice, like extra long grain canilla rice

1. Season the chicken legs with Adobo.
2. Heat the oil in a large heavy pan or pot (use one with a fitted lid for use later in the process).
3. Add the chicken and brown on all sides.
4. Remove chicken to a platter and set aside.
5. Stir in the garlic, onion, pepper and chorizo and cook for about 5 minutes or until onion and pepper are tender.
6. Add rice and cook for 1 minute while stirring.
7. Add water, sazon seasoning and bouillion and bring to a boil.
8. Add the chicken and cilatro stir and cover.
9. Reduce heat to low and simmer for 25 minutes (or until rice is tender).
10. Serve and enjoy!
11. You can also garnish with fresh cilantro leaves.

chicken, extra virgin olive oil, garlic, onion, green pepper, chorizo sausage, water, azafran seasoning, chicken bouillon, fresh cilantro, long grain rice

Taken from www.food.com/recipe/spanish-chicken-and-rice-231229 (may not work)