Arroz con Pollo Classico

Classic Rice with Chicken

CONTRARY TO POPULAR BELIEF, rice arrived in panama by way of the spaniards, not the chinese. rice with chicken is a favourite dish in panama city and is ever present on daily menus.

Annatto Oil1 2 Tbs

White Onions 2 medium, finely chopped

Garlic 4 cloves, finely chopped

Red Bell Peppers 8, finely chopped

Tomato Paste ½ cup

Chicken 1 whole, cut into serving pieces

Chicken Stock 4 cups

Green Peas

2 cups, cooked

Pimento-Stuffed Green Olives

1 cup

Rice 2 lb

Salt to taste

Red Bell Pepper diced, 1/2 cup

1 IN a large heavy pan, heat the annatto oil and sauté the onion, garlic and chopped bell peppers for 3 minutes.

2 ADD the tomato paste and cook for 3 more minutes, stirring often, and then add the chicken pieces and cook for 20 minutes over medium heat.

3 POUR in the chicken stock and cook for 45 minutes or until the chicken is tender and the meat pulls away from the bone easily.

4 USING tongs, remove the chicken pieces from the pot and set aside, covered to keep warm. 2

5 POUR the rice into the remaining sauce in the pot. Mix well and cook uncovered over medium high heat. When the rice has absorbed the liquid in the pot, lower the heat, cover the pot and cook for 20 minutes, or until the rice is done.

6 STIR in the peas, olives and diced red pepper. Season with salt. Serve the rice with the chicken pieces placed on top.

1 To make annatto oil, heat ¼ cup of olive oil or vegetable oil in a small saucepan with 2 tsp annatto (achiote) seeds. Bring to a simmer then turn off the heat and allow to stand for 15 minutes. Strain out the seeds.

2 If you prefer, you can remove the chicken from the bones at this stage and shred into thick strips. Mix these into the rice in step 8 instead of placing the whole chicken pieces on top.