Arroz Con Pollo (Chicken and Rice)

• 1 (4 -5 lb) whole chickens
• 1 onion (halved)
• 12 cup oil
• 1 large onion (diced)
• 2 jalapeno peppers (halved and sliced)
• 3 garlic cloves (finely chopped)
• 2 cups long grain rice
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can tomatoes and green chilies, diced
• 1 (15 ounce) can chickpeas
• 1 12 teaspoons cumin
• 1 teaspoon coriander
• 2 teaspoons salt
• 2 teaspoons chili powder
• 2 34 cups chicken stock
• 1 bunch cilantro, finely chopped

1. Place the whole chicken into a large pot and cover with water.
2. put a halved onion in the water and some peppercorns.
3. Bring it to a boil and then lower the heat and simmer until the meat begins to fall of the bones.
4. About 1 1/2-2 hours.
5. Remove meat from bones and reserve the broth for use later.
6. Heat the oil in the pan over medium high heat and add the 2 cups of rice.
7. Fry the rice until it begin to take on a brownish color.
8. Now add the diced onion and jalapenos and continue to fry another 3-4 minute.
9. Add the garlic and fry another minute.
10. Add in the can of tomato sauce, the can of diced tomato, and the chickpeas and mix well.
11. Add in all the spices and mix again.
12. Add the stock and bring to a boil.
13. Once its boiling, cover tightly and simmer 25 min on very low heat.
14. Remove from heat and let stand 5 min before uncovering.
15. Mix in the finely chopped cilantro.
16. Enjoy!

whole chickens, onion, oil, onion, peppers, garlic, long grain rice, tomato sauce, tomatoes, chickpeas, cumin, coriander, salt, chili powder, chicken stock, cilantro

Taken from www.food.com/recipe/arroz-con-pollo-chicken-and-rice-478775 (may not work)