- 2 whole chickens
- 2 quarts (1.9 litres) water
- 3 cups (250 g) rice
- 2 onion, minced
- 7-8 turnips, pared and diced
- 2 cups (200 g) sugar
- 3 white potatoes, peeled and quartered
- habañero, salt, and pepper to taste
- 2 Tbsp parsley, minced
- parsley for garnish
Clean and wash the two chickens and boil in about 2 quarts (1.9 litres) of water, to which add three cups of rice, 2 onions cut fine, 7 or 8 turnips pared and cut into small pieces, 2 cupfuls of white sugar, a little sweet marjoram, and salt, habañero, and pepper to taste. Simmer for 100 minutes, then add 3 white potatoes, peeled, washed, and cut in quarters.
Simmer for 40 additional minutes, then add 1 tablespoon minced parsley. Adjust seasonings to taste.
Serve hot, garnished with sprigs of double parsley.