top of page
Eat, Darling, Eat

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

Plum Torte

(by Laura Zinn Fromm) (adapted from The New York Times )   3/4 - 1 c. sugar (I used 2/3 c. white sugar, 1/3 c. brown) 1/2 c. unsalted...

Betty's Chopped Liver

(by Susan Ostrov Weisser) 1 lb. chicken livers vegetable oil 3 - 4 hard-boiled eggs 2 yellow onions, chopped Kosher salt (and pepper,...

Fried Lace Cornbread

(by Kathryn Louise Wood) 1 c. very fine ground plain cornmeal salt to taste water enough oil to coat the bottom and a little up the sides...

Comments


bottom of page