Rice arrived in Panama with the Spanish. Rice with chicken is a favourite dish in Panama City and is ever present on daily menus.
Ingredients
- Annatto Oil 2 Tbs
- White Onions 2 medium, finely chopped
- Garlic 4 cloves, finely chopped
- Red Bell Peppers 8, finely chopped
- Tomato Paste ½ cup
- Chicken 1 whole, cut into serving pieces
- Chicken Stock 4 cups
- Green Peas 2 cups, cooked
- Pimento-Stuffed Green Olives 1 cup
- Rice 2 lb
- Salt to taste
- Red Bell Pepper diced, ½ cup
Annatto Oil
- Annatto (achiote) Seeds 2 tsp
- Olive or Vegetable Oil 1/4 cup
Cook It
- Make the annatto oil: Heat the oil in a small saucepan with the annatto (achiote) seeds. Bring to a simmer then turn off the heat and allow to stand for 15 minutes. Strain out the seeds.
- In a large heavy pan, heat 2 Tbs of the annatto oil and sauté the onion, garlic and chopped bell peppers for 3 minutes.
- Add the tomato paste and cook for 3 more minutes, stirring often, and then add the chicken pieces and cook for 20 minutes over medium heat.
- Pour in the chicken stock and cook for 45 minutes or until the chicken is tender and the meat pulls away from the bone easily.
- Using tongs, remove the chicken pieces from the pot and set aside, covered to keep warm.2
- Pour the rice into the remaining sauce in the pot. Mix well and cook uncovered over medium high heat. When the rice has absorbed the liquid in the pot, lower the heat, cover the pot and cook for 20 minutes, or until the rice is done.
- Stir in the peas, olives and diced red pepper. Season with salt. Serve the rice with the chicken pieces placed on top.
