ARROZ GUATEMALTECO
Make and share this Arroz Guatemalteco recipe from Food.com.
Provided by Lavender Lynn
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Saute rice in oil until rice has absorbed the oil but has not changed color.
- Add vegetables, salt and pepper, and 4 C of broth.
- Bring to a boil, cover, reduce heat and simmer until liquid has been absorbed about 20 minutes.
Nutrition Facts : Calories 307.3, Fat 5.8, SaturatedFat 1.1, Sodium 542.5, Carbohydrate 53.5, Fiber 2.5, Sugar 1.1, Protein 8.2
ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)
Make and share this Arroz Con Pollo Chapina (Guatemalan Chicken and Rice) recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
- Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together.
- Pour in the broth and chicken pieces.
- Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
- Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
- Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.
Nutrition Facts : Calories 372.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 101.5, Sodium 875.6, Carbohydrate 46.8, Fiber 3.9, Sugar 4.2, Protein 30
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