3 lbs chicken (legs and thighs are fine)
1/4 lbs chicken livers and gizzards (chopped fine) optional but authentic
1 gallon water
2 tbsp olive oil
juice of 1 medium lemon (no seeds) lime may be used instead of lemon
1 tbsp salt
1 1/4 tbsp fresh ground pepper
2 large onions (chopped coarse)
2 tbsp chili powder
1 tbsp fresh ground cumin
3 large cloves fresh garlic (minced)
5 stalks celery, strings removed, coarsely chopped
4 large carrots (or use prepared baby carrots), coarsely chopped
2 large jalapeño chilies, seeded and coarsely chopped more seeds...more heat)
4 large tomatoes (blanched and peeled)
peels of 1 tomato (save from blanched tomato)
1 large bay leaf
3 cups long grain white rice

In a large stew pot, add water, 1 tablespoon olive oil, 1 tablespoon salt, 1 onion, chicken, salt, 1 tablespoon pepper, chili powder, bay leaf.

Bring to fast boil. Reduce and simmer until one cup of water is evaporated.

Add carrots and mashed blanched tomatoes. Add contents of medium sauce pan with 1 cup of water, lemon juice and celery. Cover and cook on medium until chicken just begins to fall off bones. Add a little water if needed.

Add rice, reduce heat to low and cover for 10 minutes stirring twice. Let sit for 5 minutes. Serve.

While chicken is cooking, in medium sauce pan, sauté 1 tablespoon olive oil, ¼ tablespoon salt, 1 onion, garlic, Jalapeño chili, fresh ground cumin, tomato peels, ¼ tablespoon (2 teaspoons) pepper until vegetables are soft.

Add chicken livers and gizzards until browned. Add to chicken, sauce and all. Scrape the pan.

Serves eight.

Serve with Tortillas, Pico De Gallo, cilantro and pinto beans. Um um Good.

Don't be afraid to experiment with ingredients. Add or remove some of the ingredients to give it your own.

Suggestions and comments welcome freon1mr@aim. com

Submitted by: Michael Rendon