Red (Tomato) Chicken And Rice

1. 1

   Place leg quarters in large cooking pot.

2. 2

   Add all the dry ingredients except rice and rub into the chicken until all leg quarters are coated.

3. 3

   Turn on the stove to medium heat and once you hear the first crackling add the wet ingredients. Reserve rice and other 2-3 cups of broth for later.

4. 4

   Once the liquid boils go to a lower heat for simmering.

5. 5

   Cover and let cook for 1-1 1/2 hours stirring every 15-20 minutes so that all the chicken is exposed to the liquid.

6. 6

   Once the chicken is cooked remove from pot and measure the amount of liquid you have left in a glass measuring cup.

7. 7

   Add 2-3 cups of broth to the left over liquid to measure 4 cups liquid.

8. 8

   Put liquid back in pot and once starts boiling add the rice. You may need to add some salt to the liquid if you like your rice a bit saltier.

9. 9

   Lower stove to simmer and simmer the rice for 15-20 minutes or until the rice is cooked.

10. 10

    Place chicken back in the pot and once the chicken is warm serve with rice.

* Per serving · 4 servings · Values may vary.