Con Mi Suegra

serves 8

Video: ConMiSuegra (@conmisuegra) | TikTok

• 4 pounds chicken legs and thighs, skinned
• Vegetable oil
• Salt
• Chicken bouillon
• 4 sprigs thyme
• 5 bay leaves
• 1 white onion, julienned
• 16 ounces sour cream
• 2 cups water
• 1 green pepper, stems removed and seeded, sliced in thin rings
• 2 cups white rice
• 1 3/4 cups water
• 2 ounces peas, frozen or fresh

Sauté chicken in vegetable oil with salt, bouillon, thyme and bay leaves. Add onions, sour cream and water. Bring to a boil and simmer until chicken reaches 165 degrees Fahrenheit. Add green pepper rings and cook until softened.

Rinse and drain rice. Sauté with a little vegetable oil, add 1 3/4 cups water and peas. Cover, bring to a boil and simmer until water has been absorbed and rice is fully cooked. Remove from heat and leave covered for 5-10 minutes. Serve chicken and sauce over rice.