top of page

Panamanian Arroz Con Pollo

(by Pacell McCobb)

4 lb. chicken thighs and legs

5 c. jasmine rice

16 oz. pitted Manzanilla olives

3 15-oz. cans Del Monte petipoa (canned peas and carrots), drained

4 bell peppers, stemmed, seeded, and chopped

5 yellow or white onions, peeled and chopped

2 habanero peppers, in small dice

1 1/2 c. soy sauce

1/2 c. corn oil

28-oz. can El Pato Mild Tomato Sauce

In a large pot of boiling water, cook chicken pieces until tender.

Remove chicken, and when cool enough to handle, remove skin and bones, and shred chicken. Set aside.

Wash rice until the water runs clear.

Place rice in pot along with cooked chicken and remaining ingredients.

Add water just to cover the rice, and cook until water has boiled away.

Stir rice, and add a little bit more water.

Cover and continue to simmer until rice is cooked, about 15 - 20 minutes.

(Read Shero, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page