Arroz con Pollo (Rice with Chicken) -Panama

Arroz con Pollo (Rice with Chicken)

National Dish of Panama

2 large chicken breast halves
2 chicken thighs
1 finely chopped onion
1 finely chopped green bell pepper
2 tablespoons oil
½ teaspoons achiote spice (or substitute)
3 cups rice
½ cup shredded carrots
½ cup whole green olives
2 tablespoons capers (optional)
¼ cups raisins
2 teaspoons Worcestershire sauce
½ cup frozen peas
Salt, to taste
Cilantro

Cook the chicken with ½ of the onions and ½ 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 it with the spice in a large pan; sauté remaining onion and bell pepper until tender. Add rice, carrots, olives, capers, raisins, Worcestershire sauce, salt and the 5 cups of broth. Cover and cook until rice is done, about 25-30 minutes. Stir in peas, Garnish with cilantro.

Substitute: 1 ½ tablespoons paprika, 1 tablespoon vinegar, ¾ teaspoon oregano, 1 minced garlic clove and ¼ teaspoon ground cumin)