Recipe#12544

Title: Chicken Rice

From: "Michele Stubbe" mstubbe@furst.com 
 Newsgroups: rec.food.recipes 
 Subject: Puerto Rican Chicken and Rice Stew. 
 Date: 11 Apr 1999 15:10:54 -0600 
 Message-ID: <7el7v9$jgj$1@news.radiks.net> 

2 cloves garlic, minced
 1/4 tsp oregano
 1 tsp salt
 3 Tbsp butter or oil
 3-pound chicken, cut up
 1 green pepper chopped
 2 onions chopped
 1/2 cup lean ham, diced
 4 tomatoes, peeled, seeded, and chopped
 2 cups rice
 6 cups chicken stock
 1 cup fresh or frozen peas
 6-8 small green pimento-stuffed olives
 1 tablespoon grated cheese
 Grind the garlic, oregano, and salt into a paste and rub it on the
 chicken pieces.  Heat the butter or oil in a Dutch oven or large
 casserole and brown the chicken pieces on all sides for 10-12
 minutes over moderate heat.  Remove the meat and keep warm.
 Now add the chopped pepper and onion to the pot and cook slowly
 for 3 minutes.  Add the ham and cook for a minute, then the tomatoes
 and cook 2 minutes more.  Pour the tomato mixture into a bowl and
 then return the chicken pieces to the pot.  Now spoon the tomato
 mixture over the chicken, coating each piece completely.  Cover
 the pot and cook over low heat for 40 minutes.  When done, remove
 the chicken to a plate to cool.  While the chicken is cooking, pour
 2 cups of rice into a pot with the stock.  Add a little salt and
 pepper and stir to mix the rice and tomato mixture.  Replace the
 cover and cook over low heat for 20 minutes.  When the chicken is
 cool, strip off the meat, discarding skin and bones, and cut meat
 into bite size chunks.When the rice is done, add the chicken chunks
 to the pot along with the peas and simmer, covered for 10 minutes.
 Now add the olives and sprinkle on the grated cheese.  Simmer 2-3
 minutes more, then serve directly from the pot.  Serves 4-6