Panamanian Chicken and Rice

Panamanian Chicken And Rice

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susan simons

By
@imbossmare

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6

Ingredients

  • 1 large
    stewing chicken
  • 1 large
    onion, chopped
  • 1 c
    celery, chopped
  • 1 large
    green pepper, chopped
  • 1 tsp
    coriander leaves, chopped
  • 3
    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
    water
  • 5 Tbsp
    oil, divided
  • 2 c
    raw rice
  • 2 Tbsp
    capers, optional
  • 1 Tbsp
    salt

How to Make Panamanian Chicken and Rice

Step-by-Step

  1. 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.
  2. 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.

Printable Recipe Card

About Panamanian Chicken and Rice

Course/Dish: Chicken
Regional Style: Italian



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