Recipe by MarraMamba
an absolutely delicious guatamalan recipe.
Top Review by Terra M.
I absolutely Love THIS DISH! So does my family. My fiance is Guatemalan and I like to find things to cook for him that are authentic to remind him of home, since he hasn't been there in so long. It is so good and simple, came out perfect from the directions. I was out of pimento pepper this time and added pickled jalapeno instead and it was great. Thanks for the recipe! This is the best one I've found.
- 1360.77 g skinless chicken pieces, skin and fat discarded
- 14.79 ml corn oil
- 4.92 ml salt
- 1.23 ml black pepper
- 118.29 ml chopped onion
- 1 garlic clove, chopped fine
- 118.29 ml chopped ripe tomatoes
- 354.88 ml raw rice
- 236.59 ml sliced carrot
- 78.07 ml stuffed green olive
- 14.79 ml capers
- 591.47 ml chicken broth
- 236.59 ml green peas
- 118.29 ml pimento pepper, slices (or substitute jalapeno peppers to heat it up)
- 1 hard-boiled egg, sliced
- 29.58 ml grated parmesan cheese
Directions See How It's Made
- 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.