2 eaWhole chicken, whole 1 eaLarge onion, white 6 clv garlic 2 ea jalapeno 1 cn15oz tomato, diced 2 cn15oz tomato sauce 3 c rice, basmati 2 T paprika 2 T cumin 2 T olive oil 3 T bouillon, chicken 3 c water 2 c water
Into a large dutch oven, pour 2 tablespoons of olive oil, chop 1 large onion (for spicy, use a red or white onion, for mild, use a spanish or vidalia onion), mince 6 cloves of garlic (3 for mild), and chop 2 jalapeno peppers (1 for mild). Sautee the onions, garlic and peppers over medium heat until softened.
Cut 2 whole chickens into 10 pieces ea, and place into dutch oven on top of sautéed vegetables. Add 1 can of crushed / diced tomatoes. Make chicken stock by adding 3 tablespoons / cubes of chicken bouillon to 3 cups of water and pour over chicken. Bring chicken to a boil, and reduce heat to a simmer. Add paprika and cumin. Simmer on low heat for 1 hour, stirring ocassionally, until chicken is thoroughly cooked (meat pulls off of bone easily).
When chicken is finished, transfer the chicken to a casserole dish using tongs, leaving the tomato mixture in the dutch oven. Pour 3 cups of rice into the tomato mixture, and add 2 cans of tomato sauce. Bring rice to a boil, and cook for approximately 20 minutes until done. Add additional water to mixture if liquid boils off before rice is cooked.