
Ingredients
- Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
- Lemon or lime, juice only -- 1
- Garlic, minced -- 3 to 5 cloves
- Salt and pepper -- to season
- Olive oil -- 3 tablespoons
- Onion, chopped -- 1
- Green or red bell pepper, chopped --1
- Garlic, minced -- 3 to 5 cloves
- Ham (optional), chopped -- 1 cup
- Rice -- 3 cups
- Tomato, seeded and chopped -- 1 cup
- Chicken stock or water -- 3 1/2 cups
- Green olives -- 10 to 15
- Peas -- 1 cup
- Oregano -- 2 teaspoons
- Salt and pepper -- to taste
- Cilantro chopped -- 1/2 bunch
Method
- In a large bowl, toss the chicken pieces with the lemon or lime juice, garlic, salt and pepper and marinate for at least 1 hour or overnight.
- Heat the olive oil in a large, heavy bottomed pot over medium flame. Pat the chicken pieces dry and sauté then in small batches to brown on all sides. Remove to a platter and set aside.
- Add a little more oil to the pot if needed and sauté the onion, peppers, garlic and optional ham until the onion is translucent but not browned.
- Stir in the rice and tomatoes and cook for another 1-2 minutes. Then add the stock or water, olives, peas, oregano, salt and pepper. Lay the browned chicken pieces over the top. Bring to a boil, reduce heat to low, cover tightly and simmer for about 30 minutes.
- Remove from heat and let rest, covered, 10 minutes. Toss all the ingredients gently with a fork, garnish with the chopped cilantro and serve.
Variations
- Optional Additions: When sautéing the onions, add 1-2 tablespoons of paprika. When adding the stock or water, stir in 1/2 cup pimentos, 1 tablespoon of capers or a pinch of saffron.
- Use a short-grain rice, like Valencia or Arborio, if you can find it.
- Substitute a little beer or white wine for some of the stock or water if you like.
- Use achiote oil instead of olive oil for a more authentically Caribbean dish. This gives the dish a yellowish hue.
Notes
- Peruvians also enjoy a similar dish — arroz con pato — that substitutes duck for the chicken.
whats4eats.com
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