Arroz con pollo chapina - gwhp32a

6 servings

Ingredients

Quantity Ingredient
3 pounds Chicken-cut up for
Frying-no
Or fat
1 tablespoon Corn oil
1 teaspoon Salt
¼ teaspoon Pepper
½ cup Onion -- chopped
1 cup Garlic -- minced
½ cup Tomato; ripe -- peeled and
Ch
1½ cup Rice -- uncooked
1 cup Carrots -- sliced
⅓ cup Green olives -- stuffed
1 tablespoon Capers
2½ cup Chicken broth
5 Saffron threads --
Dissolved
1 cup Green peas -- fresh or
Frozen
½ cup Pimiento -- cut in strips
1 Egg; hard cooked -- sliced
2 tablespoons Parmesean cheese -- grated

Directions

In a 4 qt. serving skillet or ovenproof casserole, brown the chicken in the oil over moderate heat for 20 minutes. Sprinkle with ½ tsp of the salt and the pepper. Remove chicken and reserve. In the same pot, add accumulated chicken fat, fry the onion, Cover the skillet with aluminum foil and punch about 8 holes in the top to allow the steam to escape. Bake in a 300 degree oven for 30 minutes. Fluff up the mixture a couple of times 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. Good served with plaintain, Salsa Picante and Encurtidos.

Note: this dish is an offshoot to the Spanish Paella, and was originally developed in Spain, even though the recipe comes from Guatemala City, and they do not reference the origin a From: False Tongues and Sunday Bread, a book of authentic Guatemalan and Mayan recipes by Copeland Marks.

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