8 piece cut chicken
1 tbsp paprika
1 cups chopped yellow onion
1 habanero pepper (stem, seeds removed)
1 tbsp garlic puree
1 tsp basil
Salt & black pepper to taste
Brown chicken in oil with celery, onion & spices.
2 cups diced fresh tomatoes
3 cups chicken stock
1 cup white wine (optional, can add 1 more cup chicken stock)
Bring to a boil.
1 cups brown rice
Cover and bake @ 350 for 1.5 hours.
Fold in 1 cup green onion.
Serve 2 pieces white or dark meat with rice mixture,
sprinkle with almonds & eat with tortillas.