Arroz con Pollo Chapina

Description
Chicken Poultry Guatemalan Guatemala Central American Warm.

Ingredients

 * 3 lb chicken pieces, skin and fat discarded
 * 1 tbl corn oil
 * 1 tsp salt
 * 1/4 tsp black pepper
 * 1/2 cup chopped onion
 * 1 clv garlic, chopped fine
 * 1/2 cup chopped ripe tomato
 * 1 1/2	cup raw rice
 * 1 cup sliced carrots
 * 1/3 cup stuffed green olives
 * 1 tbl capers
 * 2 1/2	cup chicken broth
 * 1 cup green peas
 * 1/2 cup sweet red pimiento, cut into strips
 * 1 x hard cooked egg, sliced
 * 2 tbl	grated Parmesan cheese

Directions

 * 1) In a large skillet brown the chicken in the oil over medium heat for 20 minutes.
 * 2) Sprinkle with 1/2 tsp salt and the black pepper.
 * 3) Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
 * 4) Add the rice and fry for 2 minutes more.
 * 5) Add the carrots, olives and capers and mix everything together. # Pour in the broth and chicken pieces.
 * 6) Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes.
 * 7) Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape.
 * 8) Bake in a 300F oven for 30 minutes.
 * 9) Fluff up the mixture once or twice during the baking time.
 * 10) Serve warm.
 * 11) Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese.
 * 12) The rice should be dry, loose and not sticky.
 * 13) Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.