1 Medium-sized chicken; cut up
3 c Water
Salt
Freshly ground black pepper
1 Onion; chopped
3 tb Vegetable oil
2 ts Finely chopped parsley
1 Red bell pepper; seeded and
-finely sliced
1 Green bell pepper; chopped
3 Coban chiles, or 2 chipotle;
-soaked in water and then
-pureed
2 cl Garlic; minced
3 Carrots; sliced
1/2 lb Sugar snap peas or snow peas
1 c Chopped fresh pineapple
2 ts Oregano
1/2 ts Saffron or oregano
1/2 ts Salt
1/2 ts Freshly ground black pepper
1/2 ts Cumin
1 1/2 c Canned tomatoes with liquid
2 c Rice
3 c Chicken broth
1/4 c Raisins
In a large pot, combine the chicken with 3 cups water and the salt
and pepper to taste and cook until tender, about 25 minutes. Remove
the chicken, reserving the broth, and cut into bite-sized pieces.
In a large pot, saute the onion in the oil with the parsley until
clear, but not brown. Add the bell peppers, smoked chiles, garlic,
carrots, peas, pineapple, oregano, turmeric, salt, pepper, and cumin,
stirring over low heat. Simmer for 5 minutes. Add the tomatoes with
liquid, rice, reserved chicken, broth, and raisins; mix well. Bring
to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until
the liquid is absorbed.
Authors' heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine
Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995
ISBN 1-55958-484-X Typos by Jeff Pruett
