Chicken and Rice

Instructions: In a pan, add in some oil and drop in your chicken legs that have been seasoned with a touch of salt. While the chicken legs are cooking, add the salt, cumin seeds, peppercorn, & garlic in a mortar and pestle & start pounding. Once you have your paste, add in some water and mix to loosen everything up. Then get all your veggies prepped, peel & chop your carrots, potatoes, cherry tomatoes & jalapeños. Set aside. Once the chicken legs are seared on all sides, take them out and set aside. With the oil left in the pan, add in the rice and toast for 2 minutes. Then add in the cherry tomatoes to emulsifying them in before you add all the veggies, seasoning mix, & chicken stock. Bring to a boil, then turn it down & and cover. In the meantime, chop up some cilantro and top off your chicken & rice with the herbs once it’s done!

Unbalanced

% Daily Values based on a 2,000 calorie diet