Tuesday, October 25, 2005

Arroz con Pollo (Rice with Chicken) Panama

This is the National Dish of Panama

2 large chicken breasts
2 chicken thighs
1 finely chopped onion
1 finely chopped green bell pepper
2 tablespoons oil
1/2 teaspoons achilte spice or *substitute
3 cups rice
1/2 cup shredded carrots
1/2 cup green olive
2 tablespoons capers (optional)
1/4 cups raisins
2 teaspoons Worcestershire sauce
1/2 cup frozen peas

Cook chicken with one-half of the chopped onions, one-half of the green bell peppers, salt and 4 cups water. Cook until tender. Let cool. Strain broth and add enough water to make 5 cups broth. De-bone and shred chicken. Set aside. Heat oil with achiote spice in a large pan; saute remaining chopped onion and green bell pepper until tender. Add rice, carrots., olives, capers, raisins , Worcestershire sauce, salt and the 5 cups o of broth. Cover and cook until rice is tender, 25-30 minutes. Stir in peas. Keep at low heat until ready to serve. Garnish with cilantro.

Makes 8 servings.

*Achiote Spice substitute: Mix 1 1/2 tablespoons paprika, 1 tablespoon white vinegar, 3/4 teaspoon dried oregano, 1 minced garlic clove and 1/4 teaspoon ground cumin.

Sherry Boyd:http://www.boyds.org/recipes.htm

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