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I DID CHANGE THE RECIPE TO MAKE IT FAST AND EASY. HEAT PAN POUR 1/4 C OF OIL AND AND 1/2 CUP OF CHOPPED ONION,1 CUP OF CHOPPED CILANTRO,4 CLOVES OF GARLIC MINCED. HEAT OVER MEDIUM HEAT,DICE 3 CHICKEN THIGHS, SEASON WITH ADOBO(ALL PURPOSE SEASONING,GARLIC POWDER,ONE PACKET SAZON(CON CULANTRO Y ACHIOTE)ADD CHICKEN TO PAN COOK FOR FIVE MINUTES. ADD 1 1/2 CUP OF WATER COVER COOK FOR 15 MINUTES. ADD RICE TO 2 QUART POT, ADD 1 CAN OF GREEN PIGEON PEAS (UNDRAINED).POUR CHICKEN INTO THE POT OF RICE AND PEAS, ADD 1 1/2 CUP OF HOT WATER COOK ON HIGH UNTILL MOST OF WATER BOILS OUT, COVER AND REDUCE HEAT TO LOW COOK ABOUT 20 MIN OR UNTIL RICE IS TENDER, DO NOT STIR TIL READY TO SERVE.
Date Posted: Jul. 28, 2009
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