Chicken with Rice

Chicken with Rice

From Honduras

This is a delicious plate very popular in Latin America and the Caribbean. In Honduras this dish is prepared with more condiments, such as cilantro, peas, achiote, celery, peppers, and much more.

Ingredients:

  • 3 pounds of chicken, their preferred prey
  • 2 cups uncooked rice
  • 2 medium carrots, peeled and cubed
  • 1 cup peas or peas,
  • 1 tablespoon achiote
  • 1 tablespoon ground cumin
  • 3 cloves garlic, minced
  • 2-3 tablespoons oil or butter
  • 1 white onion, chopped, diced
  • 1 stalk celery, finely chopped
  • 4 tomatoes peeled and diced
  • 1 green pepper, diced
  • 1 cup white wine
  • ½ cup water or chicken broth
  • 3 tablespoons finely chopped fresh cilantro
  • Salt and pepper to taste

Preparation:

  1. Prepare a dressing by mixing garlic, achiote, cumin, salt and pepper.
  2. Rub chicken with seasoning.
  3. Heat oil over medium heat in a saucepan and good size, add the chicken pieces (skin side down) and cook until browned on both sides.
  4. Add onions, tomatoes, peppers and celery, mix well and cook for 10 minutes, stirring occasionally.
  5. Add 1 cup white wine, cook for 20-25 minutes over medium until the liquid is reduced by half, stirring frequently.
  6. Add the chicken broth or water, rice, peas and carrots, mix well.
  7. Cover and cook over medium heat for 20 minutes.
  8. Reduce heat and simmer for 10-15 minutes or until rice is tender but firm.
  9. Sprinkle with chopped cilantro and serve accompanied by ripe banana fried, a small salad, pickled onions, slices of avocado.