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Arroz Con Pollo Chapina (Guatemala Style Chicken and Rice)

recipe at a glance
Rating: 5/5 5 stars
2 reviews


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   6

  

recipe id: 3979
cook method: oven, stovetop

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ingredients

3 pounds chicken pieces, skin and fat discarded
1 tablespoon corn oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped onion
1 clove garlic, chopped fine
1/2 cup chopped ripe tomato
1 1/2 cup raw rice
1 cup sliced carrots
1/3 cup stuffed green olives
1 tablespoon capers
2 1/2 cups chicken broth
1 cup green peas
1/2 cup sweet red pimiento, cut into strips
1 hard cooked egg, sliced
2 tablespoons grated Parmesan cheese

directions

In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside.

In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes.

Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300 degrees F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm.

Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.


nutrition

522 calories, 8 grams fat, 46 grams carbohydrates, 61 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: unis928



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Guest at CDKitchen.com



recipe rating
Well my mom is Guatamalan and I used this recipe to cook and prepare this wonderful dish but I did it my own way. I didn't add the eggs,green peas,nor capers and chicken fat instead i used chicken breast that were cut from the chicken;fresh and chopped them up into squares and stuff. I've eatin this before in a Salvadorian restaurant here in LA not bad just to much oil but anyways I did it my own way by cooking the rice apart and then mixing it up which gets the same taste anyways but differently. Nor did i bake the chicken which I think is better off in the Stove. I'm only a teenager haha but i made my way. Still good try it.
(P.S Didn't add parmesan cheese because in Guatemala thats not how we do it.-Parents from there.)



Guest at CDKitchen.com



recipe rating
Very tasty. I cooked this and even my picky little eaters were asking me, what are you cooking...? I am used to salting my meat as I'm frying it and forgot that the broth I use is also a little salty-so if you try this recipe, don't add salt if you're using a salty stock! Still, turned out great. You should try this recipe at least once.




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