Arroz Con Pollo Chapina (Guatemalan chicken and rice)

Mexican Dinner Recipes

3 lb chicken pieces 1 Tbsp corn oil 1 tsp salt 1/4 tsp black pepper 1/2 c chopped onion 1 garlic clove, chopped finely 1/2 c chopped ripe tomato 1 1/2 c raw rice 1 c sliced carrots 1/3 c stuffed green olives 1 Tbsp capers 2 1/2 c chicken broth 1 c green peas 1/2 c sweet red pimiento, cut into strips 1 hard cooked egg, sliced 2 Tbsp grated Parmesan cheese

Head South of the Border with this savory chicken dish. Sort of a Mexican style paella. Yield: Serves 8 Make this in a Dutch oven or a large skillet that can go from stovetop to oven. Brown chicken in oil over medium heat, about 20 minutes. Sprinkle with 1/2 tsp salt, pepper. Remove from pan, set aside. Saute onion, garlic, and tomato about 2 minutes. Add rice, saute 2 more minutes. Add carrots, olives, and capers. Add broth, and return chicken to pan. Boil, then reduce heat to low. Simmer covered until broth is absorbed (about 10 minutes). Preheat oven to 300°. Add peas. Cover with foil, punched with about 8 holes for steam to escape. Bake at 300° F for 30 min. Fluff with a fork once or twice during baking. Serve warm. Garnish with pimiento strips, egg slices, sprinkle with cheese. Rice will be dry, not sticky. Serve with fried ripe plantain slices, salsa picante, and pickled vegetables.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Thursday April 29th, 2010