Guatemalan Chicken With Rice Recipes

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GUATEMALAN RICE



Guatemalan Rice image

My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.

Provided by ruth1234

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 26m

Yield 2

Number Of Ingredients 8

1 ½ tablespoons vegetable oil
1 cup long-grain rice
1 tablespoon minced onion
1 tablespoon minced tomato
2 cups water
2 tablespoons chopped carrot
1 tablespoon chopped celery
2 teaspoons chicken bouillon granules

Steps:

  • Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
  • Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.

Nutrition Facts : Calories 440 calories, Carbohydrate 75.8 g, Cholesterol 0.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 392.3 mg, Sugar 1.2 g

ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)



Arroz Con Pollo Chapina (Guatemalan Chicken and Rice) image

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

3 lbs skinless chicken pieces, skin and fat discarded
1 tablespoon corn oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped onion
1 garlic clove, chopped fine
1/2 cup chopped ripe tomatoes
1 1/2 cups raw rice
1 cup sliced carrot
1/3 cup stuffed green olive
1 tablespoon capers
2 1/2 cups chicken broth
1 cup green peas
1/2 cup pimento pepper, slices (or substitute jalapeno peppers to heat it up)
1 hard-boiled egg, sliced
2 tablespoons grated parmesan cheese

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

GUATEMALAN CHICKEN WITH RICE



Guatemalan Chicken with rice image

This is one of my grandma's recipes and I would like to share with all of you, She recently pass away and I miss her so much, This recipe is very special because this is one the first recipes she taught me.. Is one of my favorites, hope you try it.

Provided by Leslie Allen

Categories     Chicken

Time 1h5m

Number Of Ingredients 9

1 lb chicken (breast or legs)
1/2 c white rice
4 whole cloves
1 medium onion chopped
2 or 3 medium tomatoes
black ground pepper
salt
chicken boullion knorr
cilantro, fresh

Steps:

  • 1. Take Skin off the chicken and cut off all the fat, Rinse. Place the chicken on a medium pot with water, add onions, black pepper, cloves, chicken bouillon if you don't have bouillon just use regular salt. place the pot on the stove top, on medium heat cover and let it boil for 10 minutes, then add the rice and cilantro, Blend the tomatoes on the blender then add the to chicken. Cook until rice is done.
  • 2. Note: Stir constantly after you add the rice, you can add some water while cooking, just don't add to much. Don't forget to remove the cloves before serving they are just for flavor.

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