2 cups uncooked rice
1 lb chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, with red
1 teaspoon alcaparras
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water
In a large caldero brown the chicken parts in the
oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper
towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other ingredients
except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice,
stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a
couple of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or
until the rice is tender.
Hints . . .
Don't concern yourself with weighing the meat too
much. If you are serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring
causes the rice to become "amogollao" or sticky.
It is traditional to cook the chicken with bones and all. People will
just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done,
Don't let your rice get "ahumado" or smoked from cooking
at too high temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a crockpot
all day with seasonings and when you get home from work debone
and use the broth to make the rice
Adding liquid in olive jar will make
it too salty.