For the Chicken
4 bone in skin on Chicken Thighs, 3 drumsticks
3 tablespoon green seasoning
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
FOR THE RICE
2 tablespoons vegetable oil
2 cups rinsed and drained parboiled rice
1 cup of chopped onions
1 cup of diced celery
1 cup of diced carrots
2 tablespoon tomato paste
1 cup of chopped tomatoes
1 8 ounce can of red beans, rinsed and drained
1 cup of roughly chopped kale leaves
1 teaspoon freshly ground garlic
1 habanero pepper
1 packet of sazon achiote with culantro
4 cups of chicken broth
1 teaspoon salt
2 tablespoon chopped cilantro
Season the chicken with green seasoning, salt, black pepper and cayenne pepper. Set aside to marinate 1 hour or over night.
Heat a large, heavy bottom skillet with 2 tablespoons of oil.
Add the pieces of chicken to sear and brown on each side. Do not crowd the pan. Try to do it in two batches.
Once all the pieces have been browned, remove from the pan and set aside.
To the pan add, onions, celery, carrots and garlic. Sauté for 5 minutes.
Add 2 tablespoon of tomato paste. Cook for another 3 minutes.
Add the rice, beans, tomatoes, kale and season with 1 teaspoon of salt. Mix.
Add the 4 cups of chicken broth and place the whole habanero in without out cutting it.
Nestle the chicken pieces in the pot.
Bring to a boil and place a tight lid over it, and allow it to cook on low heat for 30 – 35 minutes.
Once all the liquid has been cooked off and the rice is soft, add the cilantro and use a fork to fluff the rice.
Serve hot with a side salad for a quick, complete meal!