4 or 5 chicken legs
5 tbsp vegetable oil divided
1 tsp each:
salt
Italian seasonings
smoked paprika
onion powder
1/2 tsp black pepper
1/4 chopped onion
1/2 chopped green bell pepper
1 chopped garlic clove
1 1/2 cup white rice (I used jasmine)
1 envelope Sazon seasoning (any kind)
1 1/2 tsp white wine vinegar
3 cups chicken broth
1 cup frozen mixed vegetables (slightly thawed)
In a bowl, coat the chicken with 1 tbsp vegetable oil, salt, Italian seasonings, smoked paprika, onion powder, and black pepper then set aside.
In a hot skillet, add
2 tbsp vegetable oil
Brown the chicken for 20 minutes on medium low.
Remove chicken, put into a separate bowl, then set to the side.
In a clean skillet, add 2 tbsp vegetable oil and fry the onion, green bell pepper, and garlic. Cook until veggies are softened. Add rice, Sazon seasoning, vinegar, broth, and mixed vegetables. Top with chicken legs. Bring to a boil, then cover your skillet, lower heat and simmer for 20 more minutes.