Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Medium-sized chicken; cut up 2 cl Garlic; minced
3 c Water 3 ea Carrots; sliced
Salt 1/2 lb Sugar snap peas or snow peas
Freshly ground black pepper 1 c Chopped fresh pineapple
1 ea Onion; chopped 2 ts Oregano
3 tb Vegetable oil 1/2 ts Saffron or oregano
2 ts Finely chopped parsley 1/2 ts Salt
1 ea Red bell pepper; seeded and 1/2 ts Freshly ground black pepper
-finely sliced 1/2 ts Cumin
1 ea Green bell pepper; chopped 1 1/2 c Canned tomatoes with liquid
3 ea Coban chiles, or 2 chipotle; 2 c Rice
-soaked in water and then 3 c Chicken broth
-pureed 1/4 c Raisins

In a large pot, combine the chicken with 3 cups water and the salt
and pepper to taste and cook until tender, about 25 minutes. Remove
the chicken, reserving the broth, and cut into bite-sized pieces.
In a large pot, saute the onion in the oil with the parsley until
clear, but not brown. Add the bell peppers, smoked chiles, garlic,
carrots, peas, pineapple, oregano, turmeric, salt, pepper, and cumin,
stirring over low heat. Simmer for 5 minutes. Add the tomatoes with
liquid, rice, reserved chicken, broth, and raisins; mix well. Bring
to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until
the liquid is absorbed.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-19-95

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