Arroz Con Pollo Chapina (Guatemalan Chicken And Rice) Recipe

Name: Arroz Con Pollo Chapina (Guatemalan Chicken And Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs skinless chicken pieces, skin and fat discarded; 1 tablespoon corn oil; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup chopped onion; 1 garlic clove, chopped fine; 1/2 cup chopped ripe tomatoes; 1 1/2 cups raw rice; 1 cup sliced carrot; 1/3 cup stuffed green olive; 1 tablespoon capers; 2 1/2 cups chicken broth; 1 cup green peas; 1/2 cup pimento pepper, slices (or substitute jalapeno peppers to heat it up); 1 hard-boiled egg, sliced; 2 tablespoons grated parmesan cheese

Servings: persons

3 lbs skinless chicken pieces, skin and fat discarded
1 tablespoon corn oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped onion
1 garlic clove, chopped fine
1/2 cup chopped ripe tomatoes
1 1/2 cups raw rice
1 cup sliced carrot
1/3 cup stuffed green olive
1 tablespoon capers
2 1/2 cups chicken broth
1 cup green peas
1/2 cup pimento pepper, slices (or substitute jalapeno peppers to heat it up)
1 hard-boiled egg, sliced
2 tablespoons grated parmesan cheese

1
In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
2
Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together.
3
Pour in the broth and chicken pieces.
4
Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
5
Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
6
Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.

1267

kcal

Calories

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lbs skinless chicken pieces, skin and fat discarded, 1 tablespoon corn oil, 1 teaspoon salt, 1/4 teaspoon black pepper, and more.

Yes, Arroz Con Pollo Chapina (Guatemalan Chicken And Rice) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Pollo Chapina (Guatemalan Chicken And Rice)

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