- 2-1/2 pounds chicken breast--with skin and bones(about 5 half breasts)
- 3-4 Tablespoons oil for browning chicken
- (I like to use half olive oil and half margarine or butter)
- 1 can whole tomatoes
- 1/2 Teaspoon garlic powder (more or less to your taste)
- 1/2 Teaspoon dry oregano
- 3-4 stems fresh culantro (if you like it)
- Salt & pepper to taste
- 2 Cups uncooked rice
- Boiling water to equal 4 cups
- 1 Tablespoon capers
- 1 small can or 1 cup frozen peas
- 1/2 Cup pimento stuffed green olives sliced
- In large covered skillet or Dutch oven, lightly brown the chicken in the oil. Season with the garlic powder, salt and pepper.
- Drain the tomatoes, saving the juice for later. Crush the tomatoes (with a fork - DON'T cut them up). Cover the chicken with the crushed tomatoes, culantro and oregano. Simmer on low/med heat for about 30 minutes or until chicken is cooked. 3. Allow chicken to cool to the touch; skin and bone the chicken (discard the skin/bones); cut up into bite size pieces; save the cooking liquid.
- In lightly oiled fry pan, toast the rice to a light golden brown.
- Put the chicken and rice in a covered roaster or casserole. Combine the cooking liquid, the reserved tomato juice and enough boiling water to equal 4 cups. Pour over chicken and rice; mix well; add salt and pepper to taste.
- Cover and cook in preheated 350 degree over for 45-50 minutes -- until most of the liquid has been absorbed and rice is cooked.
- Stir in the capers, olives and peas. Continue to cook for about 15 minutes more until all liquid has been absorbed and rice is done.
At times I prepare steps 1-3 and refrigerate the chicken and liquids in separate bowls and finish later in the day or the next day.