Recipe for cooking guatemala style chicken and rice

Recipes from Peru, Brazil and South America :: South American Main Dish Poultry

3 lbs. chicken pieces, skin and fat discarded
1 Tbsp. corn oil
1 tsp. salt
1/4 tsp. black pepper
1/2 c. chopped onion
1 garlic clove, chopped fine
1/2 c. chopped ripe tomato
1 1/2 (one and one-half) c. raw rice
1 c. sliced carrots
1/3 c. stuffed green olives
1 Tbsp. capers
2 1/2 (two and a half) c. chicken broth
1 c. green peas
1/2 c. sweet red pimiento, cut into strips
1 hard cooked egg, sliced
2 Tbsp. grated Parmesan cheese

In a large skillet brown the chicken in the oil over med. heat for 20 mins.

Sprinkle and distribute 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 mins. Add the rice and fry for 2 mins. more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Let it come to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 mins.

Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake at 300 degrees fahrenheit for 1/2 an hour. 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 and distribute with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, salsa picante and pickled vegetables.

Serves 6.