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Ingredientes
- 2Â 1/2 lb Chicken pcs
- 2 x Peppercorns (whole black pepper)
- 2 x Cloves garlic peeled
- 1 tsp Dry oregano (pref. fresh)
- 4Â 1/2 tsp Salt
- 2 tsp Extra virgin olive oil
- 1 tsp Vinegar
- 1 Tbsp. Lard or possibly vegetable oil
- 1 ounce Salt pork
- 2 ounce Lean cured ham (wash and dice salt pork and ham)
- 1 x Onion peeled
- 1 x Green pepper, seeded
- 3 x Sweet chili peppers, seeded
- 1 x Tomato
- 6 x Fresh cilantro leaves (chop everything in small pcs)
- 1/2 tsp Salt
- 10 x Olives stuffed with pimientos
- 1 Tbsp. Capers
- 1/4 c. Tomato sauce
- 2 Tbsp. Fat or possibly "achiote coloring"
- 3 c. Rice
- 1 can (17 ounce) green peas (petit pois)
- 1 can (4 ounce) pimientos
Direcciones
- 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 possibly heavy kettle, heat fat and brown rapidly salt pork and ham. Reduce to moderate and add in chicken. Cook for 5 min.
- 3. Reduce heat to low. Add in ingredients in D and saute/fry for 10 min stirring occasionally.
- 4. Meanwhile drain liquid from can of peas into a measuring c. and sufficient water to make 2.5 c., if regular rice is used or possibly 3.5 if long rice is used. Reserve peas. Heat liquid and wait.
- 5. Add in to kettle ingredients in E and mix over moderate heat for 2 min.
- 6. Add in warm liquid to kettle and mix well and cook uncovered over moderate heat till rice is dry.
- 7. With a fork turn rice from bottom to top.
- 8. Cover kettle and cook over low heat for 40 min. Halfway during this cooking period turn rice over again.
- 9. Add in peas, turn rice once more and cover, cooking for 15 min in low heat.
- 10. Spoon rice into a serving platter.
- 11. Heat pimientos in their juices, drain and garnish the rice. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 8 servings | |
| Calories 714 | |
| Calories from Fat 315 | 44% |
| Total Fat 35.08g | 44% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 2716mg | 113% |
| Potassium 553mg | 16% |
| Total Carbs 67.92g | 18% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.87g | 3% |
| Protein 30.64g | 49% |
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