PUERTO RICO
Chicken With Rice
4 lbs. Chicken, cut into pieces
2 Garlic cloves
½ Teaspoon oregano
2 Teaspoon salt
¼ Teaspoon pepper
2 Tablespoon red wine vinegar
4 Tablespoon olive oil
1 onion, chopped
1 Green pepper, chopped
2 Tomatoes, peeled and chopped
1 Bay leaf
½ Cup ham, chopped
1 Tablespoon coriander or parsley
3 Cups chicken stock
1 ¾ Cups rice
1 Tablespoon capers
4 Tablespoon pitted green olives, sliced
3 Tablespoon dry sherry
¾ Cup cooked green peas
2 Red peppers chopped
Preparation:
Mix together the garlic, oregano, salt, pepper and vinegar and rub into the chicken pieces. Let stand for 1 hour. Heat the oil in a frying pan and sauté the drained chicken pieces until golden. Transfer to a earthenware casserole. Add any remaining marinade. In the remaining oil sauté the onion and bell pepper until the onion is slightly browned. Add the contents of the pan to the casserole with the tomatoes, bay leaf, ham, coriander, and 1 cup chicken stock. Cover and simmer for 50 minutes. Lift out the chicken pieces and other solid and set aside. Measure the liquid add enough chicken stock to make 3 cups. Pour into a saucepan and bring to a boil. Wash the rice, drain and pour into casserole. Add the boiling stock and stir. Add the caper, olives and chicken pieces, and other solids. Cover cook over low heat until the liquid has absorbed and the rice is tender. Discard the bay leaf. Sprinkle with rice with the sherry and garnish with peas and peppers, heat through. Serve directly from casserole.
Green Salad With Beans
1 Head of lettuce (or leaf lettuce), washed, dried and cut into bite size pieces
1 Tin of roman beans, drained
1/2 Red onion, sliced
Dressing
1 Tablespoon dry mustard
2 Tablespoon wine vinegar
4 Tablespoon extra virgin olive oil
Salt and pepper
Procedure:
Combine all the ingredients in a salad bowl. Toss well and serve