• 2 1/2 pounds chicken breast with skin and bones (about 5 half breasts)
  • 3-4 tablespoons oil for browning chicken
  • 1 can whole tomatoes
  • 1/2 teaspoon garlic powder (more or less to your taste)
  • 1/2 teaspoon dry oregano
  • 3-4 stems fresh culantro (if you like it)
  • Salt and pepper to taste
  • 2 cups uncooked rice
  • Boiling water to equal 4 cups
  • 1 tablespoon capers
  • 1 small can or 1 cup frozen peas
  • 1/2 cup pimento stuffed with green olives, sliced


In large covered skillet or Dutch oven, lightly brown the chicken in the oil. Season with the garlic powder, salt and pepper.

Drain the tomatoes, saving the juice for later. Crush the tomatoes (with a fork - DON'T cut them up). Cover the chicken with the crushed tomatoes, culantro and oregano. Simmer on low/med heat for about 30 minutes or until chicken is cooked.

Allow chicken to cool to the touch; skin and bone the chicken (discard the skin/bones); cut up into bite size pieces; save the cooking liquid.

In a lightly oiled fry pan, toast the rice to a light golden brown.

Put the chicken and rice in a covered roaster or casserole. Combine the cooking liquid, the reserved tomato juice and enough boiling water to equal 4 cups. Pour over chicken and rice; mix well; add salt and pepper to taste.

Cover and cook in preheated 350 degree over for 45-50 minutes, until most of the liquid has been absorbed and rice is cooked.

Stir in the capers, olives and peas. Continue to cook for about 15 minutes more until all liquid has been absorbed and rice is done.

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  • Alimento base: Rice
  • Dificultad: Easy
  • Tiempo preparación: 110 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Panama
  • Comunidad:
  • Típica de: Panama
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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