Chicken with rice is a very popular dish among Guatemalan diners. It’s made with chopped chicken and a variety of colorful ingredients that make it appealing and delicious both to the eye and the palate.
It has its roots in the fusion of local ingredients with Spanish and Creole influences.
This traditional recipe reflects the culinary richness of the region, being a typical dish that has endured through generations.
Chicken with Rice
Ingredients
3 pounds of Chopped chicken pieces without skin or fat
2 cups of Chicken broth
1 tablespoon of Vegetable oil from corn
1 teaspoon of Black pepper
1 cup of Finely chopped onion
1 Finely chopped garlic
1 cup of Chopped ripe tomatoes
1 ½ cup of Raw rice
1 cup of Julienned carrots
½ cup of Green stuffed olives
1 tablespoon of Finely chopped capers
1 cup of Green peas
½ cup of Red bell pepper
2 Hard-boiled eggs, sliced
½ teaspoon of Salt
Preparation
Step 1 : In a deep pot over medium heat, brown the chopped chicken with a tablespoon of corn oil, adding pepper and salt for about 20 minutes.
Step 2 : Then, reserve the chicken.
Step 3 : In the same pot with the leftover fat from the chicken, add the onion, garlic, and bell pepper, sautéing them and adding the previously cooked chicken.
Step 4 : Next, add the capers, carrots, tomatoes, and olives, stirring for about 2 minutes.
Step 5 : Finally, add the rice and chicken broth, along with the peas.
Step 6 : Mix everything and cover.
Step 7 : Cook the dish for approximately 25 minutes, or until the rice has doubled in volume without becoming sticky.
Step 8 : To serve, present hot, garnished with slices of hard-boiled eggs and julienned bell peppers, that is, thin strips.
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