ARROZ CON POLLO CHAPINA (GUATEMALA STYLE CHICKEN AND RICE)

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ARROZ CON POLLO CHAPINA (GUATEMALA STYLE CHICKEN AND RICE)

ARROZ CON POLLO CHAPINA (GUATEMALA STYLE CHICKEN AND RICE). Alimento Base: Chicken, 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....
Tiempo de preparación 1 h 30 min
Tiempo total 1 h 30 min
Plato Chicken
Cocina Guatemala
Raciones 6 comensales

Ingredientes
  

  • 3 lb chicken pieces skin and fat discarded
  • 1 tbl corn oil
  • 1 tsp salt
  • 1/4 tsp 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 tbl capers
  • 2 1/2 cup chicken broth
  • 1 cup green peas
  • 1/2 cup sweet red pimiento cut into strips
  • 1 hard boiled egg sliced
  • 2 tbl grated Parmesan cheese

Elaboración paso a paso
 

  • Preparation
  • 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.