Chicken rice, Minas Gerais style (Galinhada mineira)

Time of preparation: 2h

This is a big recipe for a gathering, for example.. for just my small family I reduce it by half.

5 cups of long grain rice (I use just 2)
800 g of chicken breast (I use just 150-200g)
800g of chicken parts (wings, thighs, drumstick, etc)  - I use parts of 1 chicken only or even half that

4 tomatoes
3 onions
parsley and chives
3 limes
olive oil
pepper
salt
Prepare the beans as normal, cooking it and put aside. Slice the sausage , fry it and put aside.
Cut the chiken in pieces (about 1-2cm) and season them with salt and garlic. In medium heat, heat up the oil in a sauce pan and fry 2 chopped onions. Add the chicken, moving it constantly. When the sauce dries up and the saucepan botton starts to look dark brown add a bit of water, enough to soften this dry brown sauce and continue to mix it. Repeat this several times. It is important to have patience, for you need to dry it and soften it several times, until the chicken itself becomes darkened (it takes 20 min to 30 min).

Add 1/2 teaspoon of sugar to caramelise the chicken.

Add the rice, mix it well and cover it with boiling water up to 2cm on top of the rice line. When it boils again, lower the heat. Cover the pan and let it cook in low heat. When the rice is cooked, turn off the heat and keep the pan covered.
Slice the tomatos and the onions in small cubes. Add parsley, chives and season with lime, olive oil, black pepper, salt and a bit of water. Put it on a fridge (as if making a vinaigrette)
Serve it all with a good spicy sauce (such as tabasco sauce) on the side.