Recipes

Cristina Deutsch

Ingredients
- 2 cups long grain rice
- one leg and one thigh per person
- 1 large bag of frozen peas and carrots
- little jar of small capers
- small jar of red pimentos ( sliced)
- small jar of green olives (can sub black olives with pits; Mediterranean olives are best)
- 1 packet of sazon w achiote (gma has)
- 1 whole white onion med chopped fine
- 2 big garlic cloves (3 small) minced
- 4 cups of chicken broth (or water)
- salt to taste
- yellow food coloring for color (or Bijol)

Directions
- spice chicken with salt, pepper and sazon or adobo and sazon
- pan fry exterior of chicken in a little bit of oil (gma likes olive oil)
- remove chicken into bowl and put aside
- in same pan you fried chicken, put a little more oil and fry chopped onion until translucent
- add garlic and toast a little
- remove onion and garlic and put with chicken on side
- in same pan, sauté pees and carrots with a little more oil just to coat them for about a minute or two
- heat up 4 cups of chicken broth ( or boiling water) and have ready.
- get a bigger pan, add about 1/2 cup of veg oil, heat oil and add rice. Brown the rice while constantly stirring to brown evenly and make sure you don't burn it
- add hot chicken broth (or water) to rice. Be careful because it will splatter.
- add all other ingredients to rice, cooked and uncooked (half of jar of capers, half of pimentos, and all Olivia's)
- add salt to taste and food coloring until water is strong yellow (rice absorbs a lot of color, don't be shy with coloring)
- stir everything once and let come to boil.
- as soon as water comes to boil, lower heat to a low simmer, cover, and don't touch for about 20-25 minutes until rice is done.
- open and taste rice without stirring. If not done, cook until done.
- don't stir rice while simmering. Once rice is done, you can mix everything evenly to serve.
- decorate whole dish or each plate with other half of sliced pimentos depending on how you will present/serve