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.
Tagged: Stuart