Guatemalan Chicken And Rice(Arroz Con Pollo Chapina) - cooking recipe

Ingredients

3 lb. chicken, skin removed and cut into pieces
1 Tbsp. oil
1 tsp. salt
1/4 tsp. black pepper
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup tomato, chopped
1 cup carrots, sliced
1/3 cup green olives
1 Tbsp. capers
2 1/2 cups chicken broth
1 cup green peas
1/2 cup red pimiento pepper cut in strips
1 hard boiled egg, sliced
2 Tbsp. Parmesan cheese
1 1/2 cups rice, optional

Preparation

In a large skillet brown the chicken in the oil over medium heat for 20 minutes.
Sprinkle 1/2 tsp. salt and 1/4 tsp. black pepper over chicken.
Remove from skillet and set aside.
In the same skillet fry the onion, garlic and tomato for 2-3 minutes.
Add the carrots, olives and capers and mix well. pour in chicken broth and add cooked chicken back into skillet.
Bring to a boil, cover skillet and reduce heat.
Cook until broth has been absorbed, about 10-15 minutes.
Add peas.
Heat oven to 300F.
Cook rice.
Place chicken in baking dish and cover with foil, poke 6-8 holes in top of foil to allow the steam to escape.
Bake for 30 minutes, spoon mixture over chicken one time during baking.
Garnish with red pimento slices, egg slices and sprinkle with Parmesan cheese. Serve with rice, salsa and vegetables.
Serves 6.