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What You Need:
(To Serve: 4)
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1 3½-pound chicken (fryer), cut into 8 serving pieces, the breast cut in half
2 teaspoons dried oregano
¼ teaspoon freshly ground black pepper
2 teaspoons paprika
½ teaspoon salt
4 tablespoons olive oil
3 gloves garlic, peeled and crushed
1 ounce salt pork, coarsely chopped
2 ounces ham, coarsely chopped
1 medium yellow onion, peeled and chopped
1 medium green bell pepper, cored, seeded, and chopped
1 medium tomato, chopped
½ pound Spanish Chorizo Sausage or Mexican chorizo from a good market, cut in ½- inch pieces
¼ cup pimento-stuffed olives (small ones)
1 tablespoon capers
1 tablespoon Annatto Oil
2 cups converted rice
3 cups water
½ cup frozen peas
Salt and freshly ground black pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Put the cut-up chicken in a large bowl. Add the oregano, pepper, paprika, salt, and 2 tablespoons of the oil. Toss to coat the chicken evenly. Heat a large nonstick frying pan and brown the chicken over medium high heat.
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2. Heat a large stove-top casserole. Add the remaining 2 tablespoons of olive oil and saute the garlic, salt pork, and ham a few minutes. Add the onion and pepper, and saute for 5 minutes over medium heat.
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3. Add the tomato, cover, and simmer for 10 minutes until the tomato collapses. Add the browned chicken and chorizo, and simmer over low heat for another 10 minutes.
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4. Add the stuffed olives, capers, annatto oil, rice, and water, then cover and simmer for 15 minutes. Add the frozen peas, cover, and simmer for 5 minutes more. Add salt and pepper.
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5. Serve right away. This dish should be a little bit soupy and the rice tender.
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