Cut the chicken in serving
size pieces, wash and sprinkle with salt. If keeping skin, brown chicken
over medium heat in a large fry pan until golden. If removing skin, omit
Heat oil (or lard) in
large stewpot at medium heat. Stir in crumbled bacon and ham. Brown for
3 minutes stirring often. Remove with slotted spoon, and set aside.
Stir in onion, garlic,
and ajies dulces. Stir over medium heat until onion softens, about 3 -
Add chopped tomato,
green bell pepper, olives, the capers, oregano and tomato sauce. Stir
for 2 minutes.
Add one cup of water
and reserved chicken. Cook for 15 minutes over medium heat, turning occasionally.
Raise heat to high,
and add remaining 3 cups water. When it comes to a boil, add rice, and
mix well. Bring to a boil again. Lower heat to medium and allow to cook
uncovered, until water is absorbed. Taste for seasoning and add salt if
Lower heat, cover and
cook for 20 minutes.
To serve, top with asparagus,
petit-pois and red pimento on top.
Serves: 6 - 8
Orbi for Alicia Bibilon
more rice dishes