A flavorful and hearty Guatemalan-inspired chicken and rice dish, perfect for family dinners.
Heat a large skillet over medium heat and add a bit of oil. Brown the chicken pieces on all sides, seasoning with salt and pepper. Remove and set aside.
Ensure the chicken is browned evenly for a richer flavor.
In the same skillet, sauté the onion, garlic, and tomato until softened.
Use the chicken drippings for added depth of flavor.
Add the rice to the skillet and stir to coat it with the flavors. Cook for a couple of minutes.
Toasting the rice enhances its nutty flavor.
Mix in the carrots, olives, and capers. Stir well to combine.
Ensure the vegetables are evenly distributed for consistent flavor.
Pour in the chicken broth and return the chicken pieces to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer until the rice absorbs the broth.
Keep the skillet covered to retain moisture.
Add the green peas and stir gently. Cover the skillet with aluminum foil, punch a few holes, and bake in a preheated 300°F oven for 30 minutes.
Baking ensures the rice cooks evenly and absorbs all flavors.
Fluff the rice gently with a fork. Garnish with pimento strips, egg slices, and a sprinkle of parmesan cheese before serving.
Serve immediately for the best taste and texture.
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