There’s one thing to know about Panamanian main dishes-meat is commonplace. From beef to chicken, Panamanian cuisine offers something for everyone!  This recipe is wonderful. It’s always a big hit on our home although made differently each time! Note: saffron is expensive and sometimes hard to find. Buy packaged saffron rice and substitute half that kind with regular plain white rice and it gives it a wonderful flavor.

Ingredients

• 1.5 kg chicken pieces
• about 225 grams of Crisco or other fat or oil
• 1 can pimentos (sliced)
• ½ bottle stuffed olives
• 850 grams can tomatoes
• 2 bay leaves
• 450 grams tomato sauce
• 900 gm rice
• 1 bunch parsley (chopped)
• 1 tsp saffron
• 2 large onions (chopped)
• salt and pepper to taste
• 4 cloves garlic (chopped)
• 1 can peas

Directions

• Brown chicken in Crisco or oil
• Add sausages and cook (I take out some of the grease before adding the rest of the ingredients).
• Then add tomatoes, tomato sauce, parsley, onions, garlic, bay leaves, saffron, salt and pepper.
• Simmer until chicken is tender.
• Remove chicken and add rice.
• Cook on medium high until liquid is absorbed.
• Then cover tightly and steam until rice is done.
• When serving, add can of heated peas and pimientos over the top.
• Arrange chicken around the sides (or remove chicken from bones and add to rice) parsley may also be used to decorate.

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