CHICKEN PAELLA (ARROZ CON POLLO PANAMANIAN STYLE)

CHICKEN PAELLA (ARROZ CON POLLO PANAMANIAN STYLE) image

Yield 6 bowls

Number Of Ingredients 11

3 cups uncooked rice (white folks WASH YOUR RICE)
1 Chicken cut in bite size chunks, if you have children or you are a picky eater you can use chicken breast cut up in one inch size cubes.
1 can tomato paste
1 lg. handful chopped Culantro, this is the Panamanian equivalent in Cilantro but its stronger, if you cant find it use regular Cilantro. It can be found in Filipino markets and its called Ngo Gai (http://en.wikipedia.org/wiki/Eryngium_foetidum)
1 lg. onion, chopped
2 cloves garlic, chopped
2-3 tablespoons oil (any kind will do but i prefer olive oil or vegetable oil)
1 cup stuffed green olives, drained (salad olives are fine, but the others look better)
1/4 tsp. saffron (optional honestly just for color)
3 tablespoons salt
Chicken broth, or plain water but please flavor your water with a couple chicken bouillon cubes

Steps:

Any dutch oven or large sauce pan will do. Heat a tablespoon of oil on medium to high heat and add the chicken, and cook until brown (dont over cook or it will be dry) Take out chicken set aside, in the same pot add another tablespoon oil and put in onions and garlic. Cook over medium heat until transparent. Add the rice and make sure its all coated with the oil so you dont end up with sticky rice. In a separate bowl mix you tomato paste with the water or chicken stock make sure its dissolved completely season the water with a tablespoon of salt for ever cup of water you use, add the liquid to the rice and throw back in the chicken. Put in your olives and the cilantro in as well. Turn flame low and cook until done...and done... a hearty delicious one pot meal!