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1
Take your whole chicken and cover in and out and under skin of breast with butter and then with rosemary and 2 packets of goya seasoning. Season as well with cracked black pepper and salt. Stuff chicken with 1 cubed onion and 1 sliced lemon.
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2
Pour two cans of chicken stock on bottom of pot with garlic, rosemary, black pepper, two pinches of chili flakes, 1 lemon cut in wedges (squeeze juice into pot as well) and 2 onions cubed and the remaining two packets of goya.
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3
Cook uncovered for 45 minutes at 350
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4
Then tightly cover with foil or lid and cook for 2 hours
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5
Now take out 1 cup of liquid out of the pot and then add 2 large or 3 medium size potatoes cut in small cubes.
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6
Recover and cook for 1 hour.
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7
In separate pot cook bagged rice in a pot of chicken broth and liquid you took from the chicken.
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8
when everything is done, take the chicken out of the pot the best you can piece by piece. Remove 1 cup of liquid from the bottom of the pot again and put aside (you can use this to moisten the chicken later on or make a gravy with a little flour).
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9
Add rice, stir and return to oven uncovered for 15 minutes. At this time you could be de-boning the chicken.
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10
when everything is done, serve the potato and onion rice along side the chicken.
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11
A bit of work but so good!
