Ingredients

• [x] 1kg rice
• [x] 2kg chicken legs
• [x] 1 can mixed vegetables (corn, carrots, petit-pois)
• [x] 4 garlic cloves, minced
• [x] 1 white onion
• [x] 1 red pepper
• [x] 3 branches celery, sliced
• [x] 6tbsp salt
• [x] 8tbsp salsa lizano
• [x] Few springs cilantro
• [ ] 4 blocks chicken bouillon
• [x] 1 tsp black pepper
• [x] 2 tsp cayenne pepper
• [x] 6tbsp tomato paste

Instructions

1. Shredded chicken
   1. InstantPot: Cook the chicken in 2tbsp Lizano sauce, 4 blocks chicken bouillon, 2tsp salt and water to cover. Cook at high pressure for 15 mins.
   2. When done, transfer the chicken legs and shred finely. Save the liquid separately.
2. Rice
   1. In the now-empty InstantPot, saute the onion until translucent. Add the red bell pepper, celery and garlic and sauce for a one more minute. Turn off.
   2. Add the rice, 4tsp salt, 6tbsp Salsa Lizano. Cook in rice mode.
   3. When done, mix in the can of mixed vegetables, cilantro and chicken.

Serve with coleslaw or similar salad, and French fries.