Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken-cut up for
Frying-no
Or fat
1 tb Corn oil
1 ts Salt
1/4 ts Pepper
1/2 c Onion -- chopped
1 c Garlic -- minced
1/2 c Tomato; ripe -- peeled and
Ch
1 1/2 c Rice -- uncooked
1 c Carrots -- sliced
1/3 c Green olives -- stuffed
1 tb Capers
2 1/2 c Chicken broth
5 Saffron threads --
Dissolved
1 c Green peas -- fresh or
Frozen
1/2 c Pimiento -- cut in strips
1 Egg; hard cooked -- sliced
2 tb Parmesean cheese -- grated

In a 4 qt. serving skillet or ovenproof casserole, brown the chicken
in the oil over moderate heat for 20 minutes. Sprinkle with 1/2 tsp
of the salt and the pepper. Remove chicken and reserve. In the same
pot, add accumulated chicken fat, fry the onion, Cover the skillet
with aluminum foil and punch about 8 holes in the top to allow the
steam to escape. Bake in a 300 degree oven for 30 minutes. Fluff up
the mixture a couple of times during the baking time. Serve warm.
Decorate the surface with the pimiento strips and egg slices and
sprinkle with the cheese. The rice should be dry, loose and not
sticky. Good served with plaintain, Salsa Picante and Encurtidos.
Note: this dish is an offshoot to the Spanish Paella, and was
originally developed in Spain, even though the recipe comes from
Guatemala City, and they do not reference the origin a From: False
Tongues and Sunday Bread, a book of authentic Guatemalan and Mayan
recipes by Copeland Marks.

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