Arroz con Pollo Chapina (Guatemala-style chicken & Rice)
- 1 tablespoon avocado oil (substitute: olive oil)
- 3 pounds chicken pieces, skin and fat discarded
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup chopped onion, not sweet
- 1 clove garlic, crushed
- ½ cup chopped ripe tomatoes
- 1½ cups white rice
- 1 cup sliced peeled carrots
- ⅓ cup chopped green olives
- 1 tablespoon capers
- 2½ cups low-sodium, organic chicken broth
- 1 cup green peas ( frozen will work, not canned)
- ½ cup sweet red pimiento, cut into strips
- 1 hardboiled egg, sliced
- 2 tablespoons grated Parmesan
Preheat your oven to 300 degrees F. In a large Dutch oven or heavy pan, heat the oil over medium heat. Sauté the chicken in the oil for about 20 minutes. Sprinkle with salt and black pepper. Remove the chicken and set aside, covered with foil.
In the same Dutch oven, sauté the onion, garlic and tomatoes for about two minutes. Add the rice and sauté for two more minutes. Add the carrots, olives and capers and stir everything together. Pour in the broth and add the chicken pieces back to the pan. Settle the chicken pieces into the rice. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and simmer until the broth has been absorbed, about 10 minutes.
Add the green peas. Cover the pan with aluminum foil and punch eight holes in the top to allow steam to escape. Bake in the oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm.
Top the dish with pimiento strips, egg slices and cheese. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.