4 tbsp Olive oil
1 Whole chicken, cut into 8 pieces
1 large Onion, chopped
1 Green pepper, chopped
2 tbsp Capers
1/4 cup Olives, small, pimento stuffed
1 cup Tomato sauce
1 tbsp Oregano
1 tsp Red pepper flakes
3 Cloves garlic, minced
3 cup Rice, long grain
4 1/2 cup Chicken stock
1/2 cup Parsley, chopped
1/2 cup Peas, cooked
3 tbsp Pimiento, chopped
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In a stockpot or Dutch oven large enough to hold all of the ingredients, heat the oil and brown the chicken on all sides. Cover, lower the heat, and simmer for about 15 minutes.
Add the onion and green pepper and cook for 4 minutes. Add the capers, olives, tomato sauce, oregano, pepper flakes, and garlic and cook for another 4 or 5 minutes.
Add the rice and stir the mixture well. add the chicken stock and parsley and stir. Cover the pot, reduce the heat, and simmer for approximately 20 minutes, or until the liquid is absorbed and the rice is tender.
Garnish with the peas and pimento and serve.
Serving Ideas : Garnish with the peas and pimento and serve.
NOTES : This recipe comes from the Executive Director of Puerto Rico Tourism.
Recipe by: Burt Wolf
Posted to MC-Recipe Digest V1 #916 by KSBAUM@aol.com on Nov 19, 1997
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