Recipe#12545

Title: Chicken Rice 02

From: "Andy" tranch@ibm.net 
 Newsgroups: rec.food.recipes 
 Subject: Puerto Rican Chicken and Rice 
 Date: 7 Apr 1999 08:20:22 -0600 
 Message-ID: <01be7fa5$9212f580$b9786520@Default> 

4 pounds whole chicken
 2 teaspoons olive oil
 2 cloves garlic, minced
 3 teaspoons oregano
 1 teaspoon vinegar or fresh squeezed lime juice
 2 teaspoons salt
 1/2 teaspoon fresh ground black pepper
 1 clove garlic, smashed
 1 onion, coarsely chopped
 1 stalk celery, cut up
 5 sprigs cilantro
 chicken neck, back and wing tips
 1 onion
 2 green bell peppers, cored and seeded
 several sprigs of cilantro, to taste
 3 tablespoons olive oil
 1/2 cup salt pork, diced, optional
 8 ounces tomato sauce
 1 1/2 cups beer, optional
 2 cups rice
 18 pimento stuffed green olives, coarsely chopped
 3 teaspoons capers
 1 cup frozen peas, defrosted
 Cut chicken up into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips,
 2 breast halves and a back piece. Reserve the back, neck and wing
 tips for the stock. Mix all the ingredients for the Adobo and rub
 over the remaining chicken pieces. Refrigerate overnight, or let
 sit, covered, at room temperature for 1 hour.
 In a large pot put the neck, back and wing tips in 4 cups water
 with 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 onion, bell peppers and cilantro and place in a food
 processor and process until finely chopped but not watery, about
 8 - 10 pulses.
 Heat the oil in a large Dutch oven. Add the salt pork, if using,
 and cook 3 - 5 minutes. Add chicken thighs and drumsticks and cook
 5 minutes. Add remaining chicken pieces and cook another 10 minutes,
 turning to brown on all sides. Remove and set aside. Add onion/bell
 pepper mixture to pot and cook 5 minutes. Add tomato sauce, peas
 then 3 cups chicken stock (or 1 1/2 cups stock and 1 1/2 cups beer
 if using) and the rice. Bring to a boil, return chicken to the pan
 and add olives, capers and salt, if necessary. Reduce heat and
 simmer, uncovered, until all the surface liquid is absorbed.
 With a wooden spoon stir rice up from the bottom. Reduce heat to
 very low, cover and cook for 1 hour, stirring every 15 minutes to
 turn the rice up from the bottom of the pan.
 Turn chicken and rice out onto a plate and garnish with pimento
 strips before serving.