Caribbean Rice with Chicken

Name: Caribbean Rice with Chicken (Arroz con Pollo)
Cuisine: Puerto Rican
Ingredients: 6 fresh culantro leaves, chopped; 1 tomato, chopped; 3 sweet chili peppers, seeded, chopped; 1 green pepper, seeded, chopped; 1 tablespoon capers; 10 olives, stuffed with pimientos; 10 olives, stuffed with pimientos; ½ teaspoon salt; 3 cups rice; 2 tablespoons fat or Achiote Coloring; 2 tablespoons fat or Achiote Coloring; ¼ cup tomato sauce; 1 can (4 ounces) pimientos; 1 can (1 pound 1 ounce) green peas (Petit-Pois); 1 can (1 pound 1 ounce) green peas (Petit-Pois); 2½ pounds chicken pieces; 2 peppercorns (whole black pepper), crush and mix in a mortar; 1 teaspoon whole dried orégano, crush and mix in a mortar; 4½ teaspoons salt, crush and mix in a mortar; 2 peppercorns (whole black pepper), crush and mix in a mortar; 2 cloves garlic, peeled, crush and mix in a mortar; 1 teaspoon vinegar or fresh lime juice, crush and mix in a mortar; 1 tablespoon lard or vegetable oil; 2 teaspoons olive oil, crush and mix in a mortar; 1 teaspoon vinegar or fresh lime juice, crush and mix in a mortar; 2 ounces lean cured ham, washed and diced; 1 onion, peeled, chopped; 1 tablespoon lard or vegetable oil; 1 ounce salt pork, washed and diced

Arroz con Pollo

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2½ pounds chicken pieces

Americas
Main course
Gluten-free
Puerto Rico

Method

Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight.
In a caldero or heavy kettle, heat fat and brown rapidly salt pork and ham. Reduce heat to moderate, add chicken pieces, and cook for 5 minutes.
Reduce heat to low