Arroz Con Pollo Chapina (Guatemala Style Chicken and Rice)
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/283/Arroz_Con_Pollo_Chapina_Guatemala_Style_Chicken_and_Rice49002.shtml
Recipe ID: 3979
Nutrition:
per serving: 522 calories, 8g fat, 46g carbohydrates, 61g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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