• 1h30
• 4 serving

Ingredients

1 whole chicken (cut into 8 parts, reserve the wingtips and the feet to make the stock)
For the marinade:
- 60 ml vinegar
- 50 ml Andorinha Extra Virgin Olive Oil
- 3 garlic cloves, crushed
- 1 teaspoon achiote powder
- 1 teaspoon of cumin
- 1 spoon of coriander seeds
- 1 teaspoon of refined sugar
- Salt and black pepper
For the cooking:
- 1 onion, diced
- 3 tomatoes, diced
- 3 cambuci chilies, diced
- 1 chopped chili
- 500 ml chicken stock
- Salt
- Coriander and spring onions to taste
- Andorinha Olive Oil

METHOD

Mix all ingredients up and marinate for one night.
Remove the breast, wings, legs and thighs from the marinade and brown them in oil in a thick-bottomed pan.
Reserve.
In the same pan, brown the onion, chilies and tomatoes.
Return the chicken to the pan and cook until tender
Cut or shred the breast and return to the pan.
Add pre-cooked rice and let it cook for a few more minutes.
Just before serving, add chopped coriander and spring onions.
Serve with soft egg yolk and assorted veggies.