1/4 cup olive oil
5 tablespoons chopped fresh cilantro
2 teaspoons yellow spice
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 (4 pound) whole chicken, cut into pieces
3 green onions, chopped
1 cup cooked kidney beans, drained
2 bay leaves
1 tablespoon dried basil
salt and pepper to taste
Heat the oil in a large skillet over medium heat. Saute cilantro and yellow spice in the oil until soft, about 5 minutes. Stir in nutmeg and salt and pepper.
Simmer 1 hour, or until all the water is absorbed. The chicken is done when it reaches no longer pink meat. Serve immediately.
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