Panamanian Chicken And Rice Recipe

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Panamanian Chicken and Rice

susan simons


I got this recipe while living in the Republic of Panama. In fact this is one of the first dishes in my recipe collection.

It takes a little bit of work, but well worth it.

pinch tips: How to Quarter a Chicken






1 large
stewing chicken
1 large
onion, chopped
1 c
celery, chopped
1 large
green pepper, chopped
1 tsp
coriander leaves, chopped
cloves garlic
2 can(s)
tomato sauce
5 Tbsp
tomato paste
1 can(s)
pimiento, chopped
1 can(s)
tiny green peas (8oz)
1/2 c
stuffed olives, chopped
6 c
5 Tbsp
oil, divided
2 c
raw rice
2 Tbsp
capers, optional
1 Tbsp

Directions Step-By-Step

In 3T. oil, fry garlic until brown; then discard. Cut chicken into pieces and fry in the same oil until brown. Remove chicken and saute onion, green pepper, coriander and celery until onion is soft.

Add tomato sauce, tomato paste, oregano, salt and water. Cook chicken in this sauce until tender. Remove meat from bones in fairly large pieces.
Fry rice in 2 tablespoons oil until golden. Add 3 cups of the sauce the chicken was cooked in and bring to a boil, stirring occasionally. Continue cooking over low heat until rice is flaky and dry. Add olives, pimiemto pieces, capers and peas.
Serve Hot.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian