Cazuela de Pollo

Chicken legs; 1 per serving
1/2 Potato ;per serving
1/2 Ear of Corn; per serving
1 large onion; cut as desired
1/2 tablespoon of pepper or to taste
1 Tablespoon of salt or to taste
oregano; amount to taste
Julian Green Beans; desired amount
3/4 Cup of rice
3/4 Teaspoon of Cumin
2 Tablespoons of Olive Oil
Carrots; desired amount
1  1/2 quarts of water +/- ( or amount to cover chicken)
1 quart chicken broth+/- ( add as needed)

Place chicken legs in large soup pot, add  water and salt, bring to boil over high heat.
Reduce heat, cook chicken until done(this is best done the day before).
Remove chicken let cool and remove skin.
Halve potatoes and corn, leave skin on potatoes boil until almost done.
Heat oil in large skillet over medium heat. Grate carrots, and mince galic gloves
cook until carrots are tender, but not brown.
Bring broth back to boil, reduce heat simmer add potatoes(peel skins), corn,
carrots/garlic, onion, cumin, rice, green beans,and oregano.
Cook until rice is done.  Service with hearty rolls or bread