Ethnic: Chicken and Rice, Puerto Rican Style by Recipe Cottage

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	Chicken and Rice, Puerto Rican Style

		3 1/2-4 lb whole chicken, cut up 3 teaspoons olive oil 2 cloves garlic, minced 3 teaspoons oregano 1 teaspoon vinegar or fresh squeezed lime juice 2 teaspoons salt 1/2 teaspoon black pepper 1 clove garlic, smashed 1 onion, coarsely chopped 1 stalk celery, chopped 5 sprigs cilantro chicken neck, back and wing tips 1 onion 1 green bell pepper, cored and seeded 8 sprigs cilantro, or to taste 3 tablespoons olive oil 1/2 cup salt pork (optional), diced 8 ounces tomato sauce 1 1/2 cups beer (optional) 2 cups rice 18 pimento stuffed green olives, cut in half 3 teaspoons capers 6 ounces pimento, cut into strips 1 cup frozen peas, defrosted Mix ingredients for the Adobo and rub over chicken pieces. Cover and refrigerate overnight or let sit at room temperature for 1 hour. Make the stock. In a large soup pot put the neck, back and wing tips in 4 cups water with the 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 Recaito ingredients then place in a food processor and process until finely chopped but not watery. Heat the oil in a large saucepan or Dutch oven. Add salt pork, if using, and cook 3 - 5 minutes. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken and cook 10 minutes, turning to brown on all sides. Add tomato sauce then 3 cups stock (or 1 1/2 cups stock and 1 1/2 cups beer) and the rice. Bring to a boil. Add chicken, olives, capers, peas and salt, if necessary. Reduce heat and simmer, uncovered, until all surface liquid has disappeared. With a wooden spoon stir rice up from the bottom of the pan. Reduce heat to very low, cover, and cook for 1 hour, stirring every 15 minutes to turn rice up from the bottom of the pan. Chicken Asopao, Puerto Rican Style 3 lb. whole chicken 1 teaspoon salt 1 teaspoon garlic, minced 1 teaspoon oil and vinegar, combined 3 tablespoons salad oil 2 tablespoons annatto seed (achiote) 1 small onion, chopped 4 cloves garlic, minced 2 fresh tomatoes, chopped 8 cups chicken stock 1 small green bell pepper, chopped 2 cups rice, washed 2 tablespoons capers 1/2 cup black olives, pitted and chopped 2 leaves cilantro salt and pepper, to taste 4 pimientos, chopped 8 oz. can asparagus Rub chicken with salt, garlic, oil and vinegar then cut into serving pieces. In a small skillet heat oil and annatto seed over low heat until oil is deep red. Strain oil into a Dutch oven. Add chicken and brown lightly. Add onion, garlic, tomatoes and green pepper. Saute until onion is translucent. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Add rice, capers, olives, cilantro, salt and pepper to taste. Bring back to the boil, cover and simmer until rice has absorbed all the liquid, about 20 minutes.