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4 to 6 servings
Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
Lemon or lime, juice only -- 1
Garlic, minced -- 3 to 5 cloves
Salt and pepper -- to season
Olive oil -- 3 tablespoons
Onion, chopped -- 1
Green or red bell pepper, chopped --1
Garlic, minced -- 3 to 5 cloves
Ham (optional), chopped -- 1 cup
Rice -- 3 cups
Tomato, seeded and chopped -- 1 cup
Chicken stock or water -- 3 1/2 cups
Green olives -- 10 to 15
Peas -- 1 cup
Oregano -- 2 teaspoons
Salt and pepper -- to taste
Cilantro chopped -- 1/2 bunch
Method
In a large bowl, toss the chicken pieces with the lemon or lime juice,
garlic, salt and pepper and marinate for at least 1 hour or overnight.
Heat the olive oil in a large, heavy bottomed pot over medium flame. Pat
the chicken pieces dry and sauté then in small batches to brown on all
sides. Remove to a platter and set aside.
Add a little more oil to the pot if needed and sauté the onion, peppers,
garlic and optional ham until the onion is translucent but not browned.
Stir in the rice and tomatoes and cook for another 1-2 minutes. Then add
the stock or water, olives, peas, oregano, salt and pepper. Lay the
browned chicken pieces over the top. Bring to a boil, reduce heat to
low, cover tightly and simmer for about 30 minutes.
Remove from heat and let rest, covered, 10 minutes. Toss all the
ingredients gently with a fork, garnish with the chopped cilantro and serve.
Variations
Optional Additions: When sautéing the onions, add 1-2 tablespoons of
paprika. When adding the stock or water, stir in 1/2 cup pimentos, 1
tablespoon of capers or a pinch of saffron.
Use a short-grain rice, like Valencia or Arborio, if you can find it.
Substitute a little beer or white wine for some of the stock or water if
you like.
Use achiote oil instead of olive oil for a more authentically Caribbean
dish.
Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
Lemon or lime, juice only -- 1
Garlic, minced -- 3 to 5 cloves
Salt and pepper -- to season
Olive oil -- 3 tablespoons
Onion, chopped -- 1
Green or red bell pepper, chopped --1
Garlic, minced -- 3 to 5 cloves
Ham (optional), chopped -- 1 cup
Rice -- 3 cups
Tomato, seeded and chopped -- 1 cup
Chicken stock or water -- 3 1/2 cups
Green olives -- 10 to 15
Peas -- 1 cup
Oregano -- 2 teaspoons
Salt and pepper -- to taste
Cilantro chopped -- 1/2 bunch
Method
In a large bowl, toss the chicken pieces with the lemon or lime juice,
garlic, salt and pepper and marinate for at least 1 hour or overnight.
Heat the olive oil in a large, heavy bottomed pot over medium flame. Pat
the chicken pieces dry and sauté then in small batches to brown on all
sides. Remove to a platter and set aside.
Add a little more oil to the pot if needed and sauté the onion, peppers,
garlic and optional ham until the onion is translucent but not browned.
Stir in the rice and tomatoes and cook for another 1-2 minutes. Then add
the stock or water, olives, peas, oregano, salt and pepper. Lay the
browned chicken pieces over the top. Bring to a boil, reduce heat to
low, cover tightly and simmer for about 30 minutes.
Remove from heat and let rest, covered, 10 minutes. Toss all the
ingredients gently with a fork, garnish with the chopped cilantro and serve.
Variations
Optional Additions: When sautéing the onions, add 1-2 tablespoons of
paprika. When adding the stock or water, stir in 1/2 cup pimentos, 1
tablespoon of capers or a pinch of saffron.
Use a short-grain rice, like Valencia or Arborio, if you can find it.
Substitute a little beer or white wine for some of the stock or water if
you like.
Use achiote oil instead of olive oil for a more authentically Caribbean
dish.
