Puerto Rican Rice and Chicken

• 3 pounds chicken legs, skinned and cut up
• 1 large Spanish onion, chopped
• 2 cloves garlic, minced
• 1 green pepper, seeded and diced
• 1 1/2 pounds ripe tomatoes, peeled and chopped, with juice
• 1 Spanish sausage (chorizo), chopped, or 1/2 cup chopped ham (optional)
• 1 bay leaf
• 1 quart water
• 1 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• Black pepper to taste
• 1 cup short-grain rice

1. Put all the ingredients except the rice into a 6-quart pot and bring to a boil.
2. Lower the heat and simmer, covered, for 20 minutes.
3. Add the rice, return the pot to the boil and simmer, covered, for 20 minutes more, or until the rice is tender.
4. Serve with a green salad.

chicken, spanish onion, garlic, green pepper, tomatoes, sausage, bay leaf, water, oregano, ground cumin, salt, black pepper, shortgrain rice

Taken from cooking.nytimes.com/recipes/11804 (may not work)