Arroz Con Pollo Chapina Guatemalan Chicken And Rice Recipe

Ingredients for Arroz Con Pollo Chapina Guatemalan Chicken And Rice

• Skinless Chicken Pieces
• Corn Oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, chopped
• Garlic Clove
• Tomatoes
• Raw Rice
• Carrot
• Stuffed Green Olive
• 2 tablespoons capers, drained
• Chicken Broth
• 1 cup frozen green peas
• Pimento Pepper
• Hard Boiled Egg
• Parmesan Cheese

How to Make Arroz Con Pollo Chapina Guatemalan Chicken And Rice

1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 8-10 minutes.
2. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Remove chicken from skillet and set aside.
4. Add chopped onion and minced garlic to the skillet and cook for 2 minutes, until softened.
5. Stir in the diced tomatoes (undrained) and cook for 1 minute more.
6. Add rice and cook for 2 minutes, stirring constantly.
7. Stir in carrots, olives, and capers.
8. Pour in chicken broth and return chicken to the skillet.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until most of the liquid is absorbed.
10. Stir in green peas.
11. Cover the skillet tightly with aluminum foil and bake in a preheated 300°F (150°C) oven for 25-30 minutes, or until the rice is cooked through and the liquid is completely absorbed. Fluff with a fork halfway through baking.
12. Garnish with pimiento strips, sliced hard-boiled eggs, and shredded cheese.
13. Serve warm with optional sides of fried ripe plantains, salsa picante, and pickled vegetables.