Chicken and Rice (Guatemalan Arroz Con Pollo Chapina)

Using juicy dark meat chicken thighs and drumsticks are the key to the rich flavouring of this easy arroz con pollo.

3 lbs chicken pieces, skinless
1 Tbsp. corn oil
1 tsp. sea salt
¼ tsp. black pepper, freshly cracked
½ cup onion, chopped
1 clove garlic, finely chopped
½ cup ripe tomatoes, chopped
1½ cups rice, uncooked
1 cup carrot, sliced
1/3 cup stuffed green olive
1 Tbsp. capers
2½ cups chicken broth
1 cup green peas
½ cup pimento pepper, slices (or substitute jalapeno peppers to heat it up)
1 egg, hard-boiled, sliced
2 Tbsp. Parmesan cheese, grated

Preheat an oven to 300°F (150°C/130°C fan, Gas Mark 2).

In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with ½ 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 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.

Makes 6 servings.