METHOD
Put rice in a shallow pan, cover with hot water and soak until water turns milky-white. Drain well. Repeat until water comes clear. Drain & place in a warm spot to dry.
While rice dries, heat skillet until hot. Use enough lard or oil to fry chicken until a light golden color. Cover and continue to cook until about half done. Do not allow chicken to become crisp. Remove and set aside.
Put rice and garlic in same skillet used to cook chicken.
During frying process of rice, stir continually to get an even color. The rice should not stick to pan. It will do so if you have too little fat. You may add more.
When rice and garlic begin to turn golden,
add onion Cook until all three ingredients are an even golden color.
Add tomato. Cook until tomato loses moisture. Remove skillet from heat and carefully drain off excess fat.
Add chicken pieces side by side – do not pile. You now have rice, sauce and chicken in skillet.
Add 4 cups hot water, salt, and chiles if desired.
Cover and bring to a soft rolling boil.
Adjust heat (this is very important) to continue to cook at a soft boiling point. Cook for 30 minutes.
From time to time, lift rice gently with fork to check moisture. Do not stir. Due to different qualities of rice, some brands will absorb more water than others.
Rice should not be allowed to become dry before end of thirty minutes. More water may be added if necessary. However, if some moisture remains at the end of 30 minutes, remove lid and let it dry out. The object is to have the rice whole-kernelled and tender, but not mushy.
Mound rice and chicken on a large platter. Decorate with slices of hard-boiled eggs, small sprigs of parsley and thin slices of pimento. Serve with guacamole.
Serves: 4 to 6
Contributor: Wayne Lundberg
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