Puerto Rican Rice with Chicken

Name: Puerto Rican Rice with Chicken
Prep time: 1 d
Cook time: P1H
Total time: P1D1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken pieces; peppercorns; garlic; oregano; salt; olive oil; vinegar; lard; salt pork; cured ham; onions; green bell peppers; hot chili peppers; tomatoes; cilantro; salt; pimento stuffed green olives; capers; tomato sauce; lard; rice; green peas; pimentos

Yield

6 servings

Prep

8 hrs

Cook

1 hrs

Ready

9 hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
A
2 ½	pounds	chicken pieces
B crush and mix in mortar
2	each	peppercorns	*
2	Cloves	garlic peeled	*
1	teaspoon	oregano dried
4 ½	teaspoons	salt
2	teaspoons	olive oil
1	teaspoon	vinegar
C
1	tablespoon	lard or vegetable oil
1	ounce	salt pork
2	ounces	cured ham lean	*
D
1	each	onions peeled
1	each	green bell peppers seeded
3	each	hot chili peppers sweet, seeded	*
1	each	tomatoes
6	each	cilantro (chop everything in small pieces)	*
E
½	teaspoon	salt
10	each	pimento stuffed green olives	*
1	tablespoon	capers
¼	cup	tomato sauce
2	tablespoons	lard	*
3	cups	rice
F
1	can	green peas	*
G
1	can	pimentos	*

Ingredients

Amount	Measure	Ingredient	Features

A
1.1	kg	chicken pieces

B crush and mix in mortar
2	each	peppercorns	*
2	Cloves	garlic peeled	*
5	ml	oregano dried
23	ml	salt
1E+1	ml	olive oil
5	ml	vinegar

C
15	ml	lard or vegetable oil
28.9	ml/g	salt pork
57.8	ml/g	cured ham lean	*

D
1	each	onions peeled
1	each	green bell peppers seeded
3	each	hot chili peppers sweet, seeded	*
1	each	tomatoes
6	each	cilantro (chop everything in small pieces)	*

E
2.5	ml	salt
1E+1	each	pimento stuffed green olives	*
15	ml	capers
59	ml	tomato sauce
3E+1	ml	lard	*
7.1E+2	ml	rice

F
1	can	green peas	*

G
1	can	pimentos	*

Directions

Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator overnight.
In a heavy kettle, heat fat and brown rapidly salt pork and ham. Reduce to moderate and add chicken. Cook for 5 minutes.
Reduce heat to low. Add ingredients in D and sauté for 10 minutes stirring occasionally.
Meanwhile drain liquid from can of peas into a measuring cup and enough water to make 2½ cups, if regular rice is used or 3½ if long rice is used. Reserve peas. Heat liquid and wait.
Add to kettle ingredients in E and mix over moderate heat for 2 minutes.
Add hot liquid to kettle and mix well and cook uncovered over moderate heat until rice is dry.
With a fork turn rice from bottom to top.
Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period turn rice over again.
Add peas, turn rice once more and cover, cooking for 15 minutes in low heat.
Spoon rice into a serving platter.
Heat pimientos in their juices, drain and garnish the rice. Serve at once.