DOMINICAN CHICKEN RECIPE
4 lb. of chicken sliced in small pieces 1 red pepper well diced 1 pinch of oregano 1 teaspoon of mashed garlic ¼ cup of celery dices ¼ cup of sliced
olives 1 stick of fresh coriander 1 stick of
thyme ¼ teaspoon of
pepper 1½ teaspoon
of salt 5 tablespoons of oil (peanut,
corn or soy) 1 teaspoon of sugar
5 cups of water 1 cup of tomato sauce 1 cup of diced auyama 4 cup of long-grain rice
1. Marinate the chicken for 10 minutes with the garlic, the oregano, the pepper, the celery, the olives, the coriander, the thyme, a pinch of pepper and a
teaspoon of salt. 2. Heat three tablespoons of oil in a casserole at medium-to-high temperature. Save the rest of the
oil for later. 3. Pour the sugar into the boiling oil and let it heat till
it turns dark brown. 4. Add the chicken (save the vegetables and the herbs it was marinated in), making sure not to get burned with the sprinkling hot oil. Stir until all the
chicken pieces turn into a dark color. 5. Put a lid on the casserole and let it cook for 10 minutes; add tablespoons of water when necessary to prevent it from getting charred. Stir frequently.
6. Add the tomato sauce, the auyama and the vegetable and herbs you saved and stir. Pour 4½ cups of water and season it with as much salt and pepper
as you wish. 7. As soon as it starts boiling, add the rice and the auyama. Cook at a medium burn and stir on a regular basis to prevent the rice from sticking to the bottom
of the casserole. 8. Once the water has boiled away, put an airtight lid on it and let it cook at a very slow burn for 15 minutes.
9. Remove the lid and add the remaining of the oil. Put the lid back on and let it cook for other 5 minutes. 10. Taste the rice to make sure it’s well cooked. If it’s not completely cooked, put the lid back on and let it
cook for 5 extra minutes. 11. Serve hot with green salads and ripe bananas a la
casserole, or with slices of avocado.
Total preparation time: 45 minutes
Helpings for 6 patrons