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LOCATION: Recipes >> Caribbean >> Chicken Rice 02

Print this Recipe    Chicken Rice 02

Puerto Rican Chicken and Rice

4 pounds whole chicken

2 teaspoons olive oil
2 cloves garlic, minced
3 teaspoons oregano
1 teaspoon vinegar or fresh squeezed lime juice
2 teaspoons salt
1/2 teaspoon fresh ground black pepper

1 clove garlic, smashed
1 onion, coarsely chopped
1 stalk celery, cut up
5 sprigs cilantro
chicken neck, back and wing tips

1 onion
2 green bell peppers, cored and seeded
several sprigs of cilantro, to taste

3 tablespoons olive oil
1/2 cup salt pork, diced, optional
8 ounces tomato sauce
1 1/2 cups beer, optional
2 cups rice
18 pimento stuffed green olives, coarsely chopped
3 teaspoons capers
1 cup frozen peas, defrosted

Cut chicken up into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips,
2 breast halves and a back piece. Reserve the back, neck and wing
tips for the stock. Mix all the ingredients for the Adobo and rub
over the remaining chicken pieces. Refrigerate overnight, or let
sit, covered, at room temperature for 1 hour.

In a large pot put the neck, back and wing tips in 4 cups water
with garlic, onion, celery and cilantro. Bring to a boil, reduce
heat, and simmer, uncovered, for 2 - 3 hours. Strain out solids
and return stock to pot.

Coarsely chop onion, bell peppers and cilantro and place in a food
processor and process until finely chopped but not watery, about
8 - 10 pulses.

Heat the oil in a large Dutch oven. Add the salt pork, if using,
and cook 3 - 5 minutes. Add chicken thighs and drumsticks and cook
5 minutes. Add remaining chicken pieces and cook another 10 minutes,
turning to brown on all sides. Remove and set aside. Add onion/bell
pepper mixture to pot and cook 5 minutes. Add tomato sauce, peas
then 3 cups chicken stock (or 1 1/2 cups stock and 1 1/2 cups beer
if using) and the rice. Bring to a boil, return chicken to the pan
and add olives, capers and salt, if necessary. Reduce heat and
simmer, uncovered, until all the surface liquid is absorbed.

With a wooden spoon stir rice up from the bottom. Reduce heat to
very low, cover and cook for 1 hour, stirring every 15 minutes to
turn the rice up from the bottom of the pan.

Turn chicken and rice out onto a plate and garnish with pimento
strips before serving.

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