Arroz con Pollo Chapina

Description
Guatemala style Chicken and Rice

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 pimento, 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, and capers and mix everything together.
 * 6) Pour in the broth and Chicken pieces.
 * 7) Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes.
 * 8) Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape.
 * 9) Bake in a 300F oven for 30 minutes.
 * 10) Fluff up the mixture once or twice during the baking time.
 * 11) Serve warm.
 * 12) Decorate the surface with the pimento strips and egg slices and sprinkle with the Cheese.
 * 13) The rice should be dry, loose and not sticky.
 * 14) Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.