| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Puerto Rican |
Casseroles, Ethnic, Chicken & p, Rice & grai |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
|
Whole chicken; cut into 8 pieces |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green pepper; chopped |
| 2 |
tb |
Capers |
| 1/4 |
c |
Olives; small, pimento stuffed |
| 1 |
c |
Tomato sauce |
| 1 |
tb |
Oregano |
| 1 |
ts |
Red pepper flakes |
| 3 |
|
Cloves garlic; minced |
| 3 |
c |
Rice; long grain |
| 4 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Parsley; chopped |
| 1/2 |
c |
Peas; cooked |
| 3 |
tb |
Pimiento; chopped |
INSTRUCTIONS
In a stockpot or Dutch oven large enough to hold all of the ingredients,
heat the oil and brown the chicken on all sides. Cover, lower the heat, and
simmer for about 15 minutes.
Add the onion and green pepper and cook for 4 minutes. Add the capers,
olives, tomato sauce, oregano, pepper flakes, and garlic and cook for
another 4 or 5 minutes.
Add the rice and stir the mixture well. add the chicken stock and parsley
and stir. Cover the pot, reduce the heat, and simmer for approximately 20
minutes, or until the liquid is absorbed and the rice is tender.
Garnish with the peas and pimento and serve.
Serving Ideas : Garnish with the peas and pimento and serve.
NOTES : This recipe comes from the Executive Director of Puerto Rico
Tourism.
Recipe by: Burt Wolf
Posted to MC-Recipe Digest V1 #916 by KSBAUM@aol.com on Nov 19, 1997
A Message from our Provider:
“Trading in futures? What about yours in heaven?”