Panamanian chicken rice is one of the emblematic dishes of that country. For that reason, in Recipesgatis we couldn stop trying it and did not disappoint us, it was really delicious. In fact, it is common for families to prepare them regularly, especially on national dates. And you may get it in food stalls during the holidays. Although as a typical recipe there are several versions, the use of the alchiote or onoto is common to color the dish. Some people use commercial soups to flavor, but in chicken rice we prepare we only use natural alii and vegetables. Continue reading and you will learn in a short time how to make rice with Panamanian chicken step by step.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make rice with Panamanian chicken: |
| 4 pieces of chicken 1 green paprika 1 paprika red 1 large onion 2 tomatoes 1 small bouquet of coriander 4 cloves of garlic 2 cups of rice 1 small carrot in cubos 50 grams of olives 50 grams of Green peas 1 tablespoon of Achiote or OnoTo Molido |
| Additional characteristics: expensive cost, boiled, traditional recipe of Panama |
Ingredients to make rice with Panamanian chicken:
1. For chicken with Panamanian-style rice to have enough flavor, it begins by salt and pepper and add spices to already clean chicken pieces. You can also wear soy sauce or other flavorings.
2. Pica in squares the onion and the green and red paprikas.
3. also pile the tomatoes and coriander. Likewise, scratch or crushing garlic closses.
4. Suffry to brown the chicken pieces in about three tablespoons of oil. This will take about 5 minutes.
5. Then add the onion and paprika. Reserve a bit of the latter for final cooking. Stir with chicken.
6. After a minute, add the tomatoes, coriander and garlic.
7. When vegetables begin to release their juices, incorporate the achiote.
8. After about 5 minutes, add the water. The amount of water will depend on the amount of rice, since the broth that occurs will be the liquid you will use to prepare the rice. Let boil for about 20 minutes. Remove the chicken and reserve the broth.
9. In the other three tablespoons of oil, sauté the rice with turmeric. You can also replace turmeric with more achiote powder.
10. When the rice takes the color of the turmeric, pour the broth. Make sure it is the amount necessary to prepare the rice.
11. also adds the rest of the ingredients: more coriander, olives, carrots already boiled and chopped and peas. Also the red and green paprikas that you reserved previously.
12. While the rice is ready, all the chicken dissects. By the way, it controls the cooking of rice so that my very dry or too humid is not left.
13. When the rice is ready, add the chicken and stir well. It serves hot.
