Arroz com Pollo (Mexican style Chicken & Rice)

Classic dish. Nothing fancy here but still one of my favorites.

Ingredients:

1 whole chicken
2 medium white onions
4 pieces of garlic
2 cups of rice
1.5 tablespoons of lard (olive oil if you must, but pig add a very nice taste)
1 can of tomato paste
1 cube of chicken bouillion
salt & pepper
ground cumin
2 bay leaves
3 serano peppers (you can leave the peppers out if you don't like your food to spicy)

Preperation:

In a large stock pot boil the chick with one piece of garlic, one onion quartered, chicken bouillion, salt & pepper, and one serano pepper. Boil until chicken is well done, remove chicken and save stock. After chicken has cooled, pull meat from bones (meat should be in bite size pieces) and set aside.

In large, deep iron skillet (pot with lid if you don't have deep iron skillet) heat lard over medium high heat until melted and add onion (halved and then sliced) and serano peppers. Fry onion until slightly wilted and then add rice and bay leaves. Stir rice with wood spoon until most of the rice has become brown, add chicken and tomato paste and stir. Add four cups of the saved chicken stock, salt & pepper, and five or six shakes of cumin. Cover and lower heat to low. Cook for approimately 30 minutes. Serve with tortillas.

Note: I like this dish with a bit of extra chick stock. Not quite a soup but not just cooked rice either. Add an extra cup of stock during the step above to make this dish a bit more "soupy"