Dominican Arroz con Pollo

Serves 4-6


4-5 pound Chicken 

4 cups rice (Bien preferred Jasmine) 

2 tablespoons of tomato paste

1 onion, chopped 

4 garlic cloves,  

2 tablespoons of vinegar

1 bay leaf

1 chili pepper, chopped

1/2 cup Spanish olives

1 tablespoon capers

2 roasted red peppers

1/2 cup sweet peas

1/2 cup parsley (though we also added cilantro)

4 tablespoons of oil or bacon fat

salt to taste

(we also added a squeeze of lime)


Marinate the chicken with the garlic, onion, finely diced chili pepper, salt, bay leaf, parsley and vinegar. 

Sauté the chicken in oil or bacon fat until browned. Add tomato paste. Add the marinade mixture and rice and sauté, add the heated water and cook on high heat until boiling, lower the heat, add the olives and capers and cover, stirring occasionally. Serve with roasted peppers and sweet peas. (Top with chopped cilantro and a squeeze of lime juice.)