Arroz con Pollo South American chicken & rice © TPH & ejmorris 2001, 2002, 2008
adapted from a recipe by Ginger Mareno,1724,9323,00.html

revised May 2008*


2 plantains
sunflower oil (or peanut)

Peel plantains (get firm yellow ones with a hint of green) and cut in thick coins at an angle. Heat oil in a large frying pan, then fry plantains until somewhat soft (til light gold). Take them out of the pan and with a rolling pin, smash each one between 2 pieces of paper towels. Return flattened plantain pieces to frying pan (you may have to add more oil). Fry until crisp and then season with salt.
  1. Put olive oil in small pan and add the achiote seeds (aka annatto, lipstick plant). Keep at medium heat until bubbles form, then remove from heat and let sit. Drain achiote seeds from oil (the oil should now be quite orange). Discard seeds.

  2. Place oil in large stockpot. Brown chicken pieces in hot oil (high) - this is done just to brown chicken NOT to cook it. Remove chicken from pot.

  3. Add onions and garlic to pot. Saute until soft (watch that the garlic doesn't burn).

  4. Put peppers and capers in pot and stir to cover with oil.

  5. Add rice and swirl into the mixture. Let the rice cook about one minute.

  6. Add chicken broth make sure you scrape the pot.

  7. Put chicken pieces back in. Add olives and mix.

  8. Check for seasonings (NB: add salt and pepper at the end). Let the mixture cook on medium heat until the rice is done.

  9. Add peas just before serving. Garnish with cilantro, basil and tostones.

* Becke ( made this for "Taste&Create IX" in May 2008 and added "a touch of ground cloves". Please note that our chicken stock always has cloves in it. If you are using commercial chicken stock, please be sure to add a touch of ground cloves at the same time as the garlic.