Arroz con Pollo

Name: Arroz con Pollo (Chicken with Rice)
Yield: Serves 6
Cuisine: Cuba
Ingredients: 1 onion, chopped; 3 tablespoons dry sherry; 6 oz. cooked green peas; 2 medium tomatoes, peeled, seeded and chopped; 1 green bell pepper, seeded and chopped; 2 oz. pitted green olives, sliced; ¾ lb. rice; 1 tablespoon capers; 1 tablespoon fresh coriander, or parsley, chopped; 1 bay leaf; 4 oz. ham, chopped coarsely; 4 tablespoons olive oil; 1½ pints chicken stock, about; 2 pimentos, sliced; ½ teaspoon orégano; 2 tablespoons red wine vinegar; ¼ teaspoon freshly ground pepper; 2 teaspoons salt; 3-3½ chicken, cut into serving pieces; 2 cloves garlic

Chicken with Rice

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This traditional Spanish dish is popular not only in the Spanish-speaking islands of the Caribbean, but throughout Latin America. The Caribbean version is slightly different from the parent recipe, but differs little from island to island. Sometimes French-cut green beans replace the traditional green peas.

Ingredients

3-3½ chicken, cut into serving pieces
2 cloves garlic
½ teaspoon

Americas
Cuba
Dominican Republic
Puerto Rico
Main course
Gluten-free
Caribbean

Method

Mix together the garlic, orégano, salt, pepper and vinegar and rub into the chicken pieces. Let them stand for about an hour. Heat the oil in a frying pan and sauté the drained chicken pieces until golden. Transfer to an earthenware* casserole. Add any remaining marinade. In the oil remaining in the pan sauté the onion and bell pepper until the onion is li