RE: Puerto Rico Cuisine
Well I make a mean arroz con pollo (chicken and rice) which is a standard pretty much everywhere in Latin America though the versions differ subtly. This version has definite Cuban overtones, but a Puerto Rican wouldn't reject it:
2 lg. cloves garlic, crushed
1 tsp. salt
Juice of 1 lime
4 lb. chicken parts (your choice)
2 tbsp. olive oil
1 med. Spanish onion, chopped
1 med. green pepper, seeded and chopped
1 bay leaf
1 tsp. ground cumin
1 tbsp. sweet paprika
1/2 tsp. oregano
1/2 tsp. white pepper
1 c. tomato sauce
1 c. beer
2 c. rice
2 c. chicken stock
1 c. cooked green peas
2 red bell peppers, roasted and cut into strips (or substitute canned pimentos)
1/3 c. pitted, coarsely chopped green olives
Make marinade: mash the garlic and salt to a paste. Stir in lime juice.
Rub chicken pieces with this mixture, marinating for at least 2 hours.
Heat 1 tablespoon olive oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.
Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and beer.
Add the chicken pieces, and simmer over medium heat for 5 minutes. Stir in the rice and half of the stock. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until rice is tender, about 25 minutes, adding more liquid as required.
Carefully mix in green peas, adjust seasoning, and arrange on a large platter. Garnish with roasted red peppers and green olives. Serves 4.