This is a great foundation recipe - it can be taylored to fit many tastes. I found it took longer to brown the chicken, but the rest of the recipe is pretty accurate. I did my own version:
Substituted olive oil with canola oil;
Supplemented the paprika with cumin;
Used the chicken skin to flavor the rice and peppers, then discarded the skin;
Supplemented the bell pepper with 3 more serano peppers;
Supbtituted whole tomates & liquid with diced tomatoes & liquid;
Also, I believe using my Le Cruset for this dish made it better than a regular pot.
I think it will make good leftovers, too.
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This is a great foundation recipe - it can be taylored to fit many tastes. I found it took...