Panamanian Chicken And Rice Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Steps:

• 1. In 3T. oil, fry garlic until brown; then discard. Cut chicken into pieces and fry in the same oil until brown. Remove chicken and saute onion, green pepper, coriander and celery until onion is soft. Add tomato sauce, tomato paste, oregano, salt and water. Cook chicken in this sauce until tender. Remove meat from bones in fairly large pieces.
• 2. Fry rice in 2 tablespoons oil until golden. Add 3 cups of the sauce the chicken was cooked in and bring to a boil, stirring occasionally. Continue cooking over low heat until rice is flaky and dry. Add olives, pimiemto pieces, capers and peas. Serve Hot.