Posted by Ginger Moreno on November 03, 1998 at 21:10:40:
This recipe has been modified somewhat for healthier living.
This recipe feeds approximately 6 to 8 people.
INGREDIENTS:
8 - 10 Chicken Breasts - skinned and deboned
2 large onions
10 cloves of garlic
1 green bell pepper
1 large jar of manzanilla olives
2 cups of Uncle Bens Converted Rice (do not use Minute Rice or anything that cooks in 10 seconds)
2 cans of Swnason's Chicken Broth - 100% Fat Free
1/3 cup of Extra Virgin Olive Oil
Achiote seeds
1 jar of capers
1 can of LeSeur baby peas
Put your Olive Oil in a small pan with the achiote seeds (it's good to put about a handful and a half of seeds) and let it cook on medium heat until the color is a rich reddish-orange.
Once this is done drain seeds from oil and put in a large pot.
Cut chicken in one inch cubes and put into oil - fry but do not cook all the way.
Take chicken out of pot. Put in your Onions, garlic, green pepper and just saute until soft.
Put in your rice and mix with the veggies.
Put chicken back into pot.
Add Chicken broth
Add Olives (drain liquid olives are in)
Add capers
Let this mixture cook until done. Rice will be a lovely golden-reddish color and should fluff easily.
Add your can of peas - incorporate
Let stand in pot for just a while longer (with the heat off)
Serve with pimentos decorating the top.
I learned this recipe from my grandmother and from my mother - I have revised it somewhat for today's lighter cooking - yet everyone loves it!
Hope you enjoy it!