Caribbean rice with chicken (arroz con pollo)

Yield: 6 Servings

Measure Ingredient
\N \N SEASONING MIX--- -- grind in
\N \N Mortar
2 \N Peppercorns
2 \N Cloves garlic -- peeled
1 teaspoon Oregano
4½ teaspoon Salt
2 teaspoons Olive oil
1 teaspoon Vinegar -- or fresh lime
\N \N Juice
1 tablespoon Vegetable oil
1 ounce Salt pork -- washed and
\N \N Diced
2 ounces Cured ham -- diced
1 \N Onion -- chopped
1 \N Green pepper -- seeded and
\N \N Chopped
3 \N Sweet chile peppers --
\N \N Seeded and chopped
1 \N Tomato -- chopped
6 \N Fresh cilantro leaves
½ teaspoon Salt
10 \N Olives -- pimiento stuffed
1 tablespoon Capers
¼ cup Tomato sauce
½ teaspoon Saffron
3 cups Rice
1 can Green peas
\N \N Chicken broth
1 can Pimientos

I love Puerto Rican Food!... It's usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes that can be simplified to taste. I always add mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods).

I prefer to also add a pinch of red chili powder just to make it interesting (not a traditional ingredient in Puerto Rican food).

Wash chicken pieces, dry and rub with Seasoning Mix. Set in refrigerator for several hours or overnight.

In heavy kettle, brown pork and ham in oil. Reduce to moderate heat, add chicken pieces, and cook for 5 minutes.

Reduce heat to low, add onion, peppers, tomato, and cilantro, and saute for 10 minutes, stirring occasionally.

Meanwhile, drain liquid from can of peas into a measuring cup and add enough water or chicken broth to measure 2½ cups if regular rice is used, or 3 ½ cups if long grain rise is used. Reserve peas.

Add to kettle salt, olives, capers, tomato sauce, saffron, and rice, and mix over moderate heat for 2 minutes.

Add reserved liquid to kettle, mix well, and cook, uncovered over moderate heat until rice is dry.

With a fork, turn rice from bottom to top.

Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again.

Add peas, mix rice once more, cover, and cook for 15 minutes over low heat.

Garnish rice with pimientos.

Tammie K Nakamura <nakamurt@...> Recipe By : From Puerto Rican Cookery ISBN 0-88289-411-0 From: Western Mexican Cookbook

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