This is a Puerto Rican recipe that Nana, Josh great grandmother from Puerto Rico used to make for us all the time and we absolutely love it. I asked Nana to tell me how to make it and she wrote it down for me and then invited me over to watch/help her make it so I would know how. She was truly a godly woman that loved me and Hannah as if we were her own flesh and blood. May God always bless her because I KNOW she is with HIM! -Penny
Boil a chicken about half covered in water until about 3/4 of the way done. In seperate large stew pot, place about 3 T oil, 1 1/2 roughly chopped onion, 3/4 of a bell pepper chopped but, not too fine, garlic powder, salt and pepper. Start browning the vegetables and add 1/4 can of tomato sauce (use the rest of the can below in bean recipe) and about 1 t annato spice for color (or you can use 1 t paprika if you don’t have annato paste or powder) . Saute 2 cups dry white rice for about 10 minutes on low to medium heat in the above mixture to let the rice take on the red color. Then place chicken pieces on rice and add chicken stock to about 1 inch above the rice. Add about 20 spanish olives, and some olive juice, 2 -3 T of capers, 1/2 t oregano and a little drizzle of olive oil. Cover and simmer for 20 minutes or til rice is done. Nana said to watch your rice and if it’s too dry, sprinkle some water over it with your hands a little at a time.
Nana’s beans she served with it:
2 cans bush’s pinto beans in a sauce pan
cilantro leaves
2 large pieces of bell pepper
1/2 small onion in big pieces
rest of the can of tomato sauce from rice recipe and a touch of olive oil.
Simmer until sauce thickens stirring so it doesn’t stick.
