Prep 30 mins
Cook 1 hr
an absolutely delicious guatamalan recipe.
- 3 lbs skinless chicken pieces, skin and fat discarded
- 1 tablespoon corn oil
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup chopped onion
- 1 garlic clove, chopped fine
- 1⁄2 cup chopped ripe tomatoes
- 1 1⁄2 cups raw rice
- 1 cup sliced carrot
- 1⁄3 cup stuffed green olive
- 1 tablespoon capers
- 2 1⁄2 cups chicken broth
- 1 cup green peas
- 1⁄2 cup pimento pepper, slices (or substitute jalapeno peppers to heat it up)
- 1 hard-boiled egg, sliced
- 2 tablespoons grated parmesan cheese
- 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 300F 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.
The flavor in this dish was really good, but the cooking time took a lot longer than stated. We ended up eating a late dinner, but luckily this was tasty enough to be worth the wait.
Very delicious dish and great presentation! I used chicken thighs as we love dark meat. I like the idea of finishing this dish off in the oven -- it stayed really nice and moist. We garnished this dish with the pimento and some cilantro sprigs; however, I did leave off the egg slices and parmesan. Will definitely make this dish again! Made for Everyday is a Holiday tag, January, 2012.
This is truly outstanding. Very flavorful and made with things I usually always have on hand. The only problem I had was that with the 1 tsp of oil ask for to make 2 servings wasn't enough to keep the chicken from sticking. Next time I'll use a spray of Pam under the oil. If you are a bit less lazy than I was and have the veggies all prepped in advance this will flow smoothly and quickly. This is so good it's going into my All Time Fav's book! :D