4 tablespoons of olive oil
2 pounds of chicken drumsticks
Adobo seasoning to taste
1 white onion, diced
1 large green pepper, diced
2 large tomatoes, diced
1 chicken stock cube
2 cups of white rice
3 cups of water
1/2 cup frozen peas
1/2 cup canned corn kernels
Juice of one lemon, plus another lemon for garnish
Fresh parsley, chopped, to taste
Preheat the oven to 350 degrees.
Heat olive oil in a deep soup pot on the stove. Season your chicken legs with adobo seasoning and saute them until lightly browned on all sides. Remove from heat and set aside. It’s okay if the chicken isn’t fully cooked as it will return to the pot later.
In the same saucepan, sautÃ© the onions and green peppers until they are translucent and tender. Add tomatoes and your stock cube. Stir until the cube has dissolved.
Add rice and stir, then add water, peas and corn. Let the water boil.
After cooking, return the chicken to the saucepan and let sit on the rice.
Cover with a lid or aluminum foil and place in the oven for 30 minutes, or until most of the water is absorbed and the rice is tender and fully cooked. Sprinkle lemon juice over it before serving. Garnish with parsley and other lemon wedges or wedges.
Source: Adapted from Alexandra Olsen