Puerto Rican Rice With Chicken (Arroz Con Pollo)

Recipe Ingredients

		A
2 1/2 lbs	1135g / 40oz	Chicken pieces
		B*crush and Mix In Mortar
2		Peppercorns - (whole black, pepper)
2		Garlic peeled
1 teaspoon	5ml	Dried oregano - (pref. Fresh)
4 1/2 teaspoons	22ml	Salt
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Vinegar
		C
1 tablespoon	15ml	Lard or vegetable oil
1 oz	28g	Salt pork
2 oz	56g	Lean cured ham - (wash and, dice salt pork and h
		D
1		Onion peeled
1		Green pepper - seeded
3		Sweet chili peppers - seeded
1		Tomato
6		Fresh cilantro leaves - (chop everything in
		E
1/2 teaspoon	2.5ml	Salt
10		Olives stuffed with - pimientos
1 tablespoon	15ml	Capers
1/4 cup	59ml	Tomato sauce
2 tablespoons	30ml	Fat or "achiote coloring"
3 cups	480g / 16oz	Rice
		F
1		Green peas - (petit, pois) (17 oz)
		G
1		Pimientos - (4 oz)

Recipe Instructions

1. Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator overnight.

2. In a "Caldero" or heavy kettle, heat fat and brown rapidly salt pork and ham. Reduce to moderate and add chicken. Cook for 5 minutes.

3. Reduce heat to low. Add ingredients in D and saute for 10 minutes stirring occasionally.

4. Meanwhile drain liquid from can of peas into a measuring cup and enough water to make 2.5 cups, if regular rice is used or 3.5 if long rice is used. Reserve peas. Heat liquid and wait.

5. Add to kettle ingredients in E and mix over moderate heat for 2 minutes.

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

7. With a fork turn rice from bottom to top.

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

9. Add peas, turn rice once more and cover, cooking for 15 minutes in low heat.

10. Spoon rice into a serving platter.

11. Heat pimientos in their juices, drain and garnish the rice. Serve at once.

Ricardo Landrau, Carolina PR, Fidonet 1:367/28

Source:
Miss Virginia Kelly

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