INGREDIENTS
5
Chicken legs, skin-on
1
Bay leaf
1/4 cup
Cilantro
4 cloves
Garlic
1
Green bell pepper
1 tsp
Oregano, dried
1 cup
Peas, frozen
1
Poblano pepper
1
Yellow onion, medium
1 cup
Chicken broth
1 8 ounce can
Tomato sauce
1 cup
White rice, long-grain
1 tsp
Black pepper
3 tsp
Salt
1 tsp
Turmeric, ground
2 tbsp
Olive oil
2 tsp
Cumin, ground
1/2 cup
Beer