adapted from Azores Gal
3 bay leaves
10 whole allspice
1 clove of garlic cut small/minced
1 medium onion, finely diced
1/2 of a chicken ( or whole if you wish)
1-2 teaspoons of sea salt ( salt and taste the water to your liking)
12 cups of water ( + 5 more cups, if needed to add during cooking the chicken)
½ cup of white rice (can use up to 1 cup)
lemons, optional
1. Put 12 cups of water, bay leaves, allspice, salt, garlic, onion, and chicken in a pot, cover with the lid. Bring to the boil. Let boil until chicken is cooked, about an hour. During cooking time, check to see if you need to add some water, as it will reduce as it boils. Remove the chicken when it's cooked, and shred or cut into bite-size pieces and set aside.
1. Put 12 cups of water, bay leaves, allspice, salt, garlic, onion, and chicken in a pot, cover with the lid. Bring to the boil. Let boil until chicken is cooked, about an hour. During cooking time, check to see if you need to add some water, as it will reduce as it boils. Remove the chicken when it's cooked, and shred or cut into bite-size pieces and set aside.
2. Taste the broth, and adjust the salt to your liking. To the broth now add in the rice, and let it cook for about 20 minutes, simmer on low heat. Do not cover with the lid, as this sometimes, will make it boil over. After the 20 minutes, remove the pot from the heat and let it sit for 15 minutes, the rice will finish cooking. At this time add in the shredded chicken. It´s now ready to serve! You can squeeze some lemon juice in your bowl (this is the best!) or add a splash of vinegar.
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