Recipe-Aunt Rita’s Spanish Chicken

January 24th, 2011

Brown whole chicken legs in a saute pan til golden (or just dark thighs).

Sprinkle with salt and pepper.

Add:

1 c water

1 tsp dried chopped Jalapeno (or use fresh)

1 T chicken bouillon

1 heaping T garlic

Splash of fresh lemon

1/2 c chopped fresh cilantro

Cover and simmer til cooked through, about 45 minutes. Serve with brown rice.

This turns out tender and delicious.

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