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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock. | 2. Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour to absorb the flavors. | 3. Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot. | 4. Coarsely chop the recaito ingredients, then process them together in a food processor until finely minced but not watery. | 5. Heat the oil over medium heat in a large, wide, heavy bottomed saucepan, Dutch oven, or skillet. Add salt pork and cook 3 to 5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and sausage pieces and cook another 10 minutes to brown all pieces on both sides. | 6. Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 ½ cups stock and 1 ½ cups beer). Add the cumin, paprika, chili powder, turmeric and bay leaf and the rice. Bring to a boil. Return chicken to the pan. Stir in the olives and some salt, if needed. Reduce heat and boil gently, uncovered, until all the surface water disappears (Cuban cooks say to cook uncovered until the rice is dry). With a wooden spoon, turn up the rice from the bottom of the pot. | 7. Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan. | 8. Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas. Scrape up the pegao (the bottom crust) with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1		cut	965.6022	0.408	77.4748	70.0855
kielbasa	1		smoked sausage cut	1025.12	17.6901	59.4207	79.8324
olive oil	2	teaspoons		358.02	0.0	0.0	40.5
garlic clove	2		minced	-	-	-	-
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
vinegar	1	teaspoon	squeezed	1.05	0.0465	0.0	0.0
salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic clove	1			-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
celery	1	stalk	cut	10.24	1.9008	0.4416	0.1088
cilantro	4 -5			0.0	0.0	0.0	0.0
water	4	cups		0.0	0.0	0.0	0.0
onion	1			28.0	6.537999999999999	0.77	0.07
green pepper	2		cored seeded	59.6	13.8272	2.5628	0.5066
chilies	6		cored seeded	582.9085	144.0	0.0	0.0
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
bay leaf	1			-	-	-	-
cilantro	3	sprigs		0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt pork	1/4	cup	diced	-	-	-	-
tomato sauce	1	can		-	-	-	-
beer	12	ounces		930.72	12.6336	47.04	75.7008
white rice	2	cups		1350.5	295.815	26.381	2.4419999999999997
pimento olive	18		stuffed cut	-	-	-	-
pimiento strip	1	jar		-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.