Chicken & Rice

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By Todd Johnson

Story Published: Mar 18, 2001 at 9:00 PM PST

Story Updated: Oct 10, 2006 at 12:53 PM PST

Ingredients

Chicken & Rice - 3/19/2001

1 whole 3 lb. chicken 4 Tbl. olive oil
7 garlic cloves 1/2 tsp. dried oregano
3 Tbl. red wine vinegar 2 bay leaves
1/4 lb. pork saltback 1 yellow onion
1 green pepper 1 red pepper
4 Roma tomatoes 4 1/4 cups chicken stock
2 cups rice 3 Tbl. Spanish olives
1 Tbl. capers 3/4 cup peas
3 Tbl. cilantro 5 Tbl. sherry
Salt and pepper to taste

Directions

Cut the chicken into pieces. Marinate in 2 Tbl. olive oil, 3 garlic cloves, oregano, red wine vinegar and 1 bay leaf for at least 1 hour. In a heavy pot, saute the diced pork saltback in 2 Tbl. olive oil. Once it's crispy, remove the pork from the pot. Add the chicken (without any liquid from the marinade). Brown the chicken and remove it from the pot.

Saute the onion, red pepper, green pepper, tomatoes and the remaining 4 garlic cloves until the vegetables are soft. Add the other bay leaf and season with salt and pepper. Return the chicken and pork to the pot. Add the chicken stock. Bring to a boil and simmer 5 minutes. Add the rice. Cover and cook 20 minutes.

Add the olives and capers to the pot. Cook 5 more minutes, then stir in the peas, cilantro and sherry. Season to taste with salt and pepper. Serves 4-6.

Recipe from Felix Acosta, Yarrow Bay Grill

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