Guatemalan Chicken and Rice Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry

Guatemalan Chicken and Rice

From Dorothy McNett's recipes at Known as Arroz Con Pollo Chapiina and it is a very popular main dish much like a great chicken and rice casserole.

2 1/2 - 3 pounds skinless and boneless chicken pieces
1 - 2 tablespoons oil (corn oil, grapeseed oil, olive oil...)
1/2 teaspoon sea salt
a few grindings of pepper
1 small onion, chopped
2 - 3 cloves garlic, chopped
1 small - medium tomato, chopped (about 1/2 cup or so)
1 1/2 cups white rice, uncooked
1 fresh carrot, sliced
1/3 cup pimiento stuffed green olives
1 tablespoon capers
2 1/2 cups chicken broth
1 cup green peas (fresh or frozen)
1/2 cup pimiento slices for garnish
1 hard cooked egg, for garnish
2 - 3 tablespoons freshly grated cheese, such as parmesan or pecorino...

In a heavy bottomed saute pan or large skillet, heat the oil. Sprinkle the chicken pieces with salt and pepper and saute about 10 - 12 minutes,turning often to brown and cook them nicely. Remove the chicken to a plate and set aside. Leave the cooking oil In the pan and saute the onion, garlic and tomato 1 - 2 minutes. Add the rice and cook, stirring, for 2 minutes and then add the carrots, olives, capers, broth and the chicken pieces. Bring to a boil, reduce to low heat, cover and simmer about 10 minutes and then add the peas. Cook, loosely covered, for another 15 - 20 minutes, stirring several times, until the rice is cooked and no longer "sticky". Garnish with the pimiento and egg slices and sprinkle with the grated cheese.

Recipe created 2017-05-28.

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