Nicaraguan · serves 8 · about 75 minutes
Nicaragua's party rice — a Spanish name on a fully Nica pot: chicken, vegetables, and olives folded through golden rice. Every fiesta tray knows it; every plate goes back for more.
Ingredients
- 3 cups Iberia Parboiled Rice 5 lbs
- 2 lbs chicken, shredded after simmering
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1/2 cup Iberia Spanish Queen Olives Stuffed with Jalapeño 7 oz
- 1 onion, diced
- 1 red pepper, diced
- 1 carrot, fine dice
- 3 cloves garlic, minced
- 3 tbsp Iberia Baby Eels In Olive Oil 4 oz
- 5 cups chicken broth (from the simmer)
- 1/2 cup peas
Method
- Simmer the chicken in salted water until cooked; shred and keep the broth.
- Soften the onion, pepper, carrot, and garlic in the oil; stir in the Sazon.
- Toast the rice in the sofrito until gold-stained.
- Add broth, chicken, olives, and peas. Boil until the liquid meets the rice.
- Cover, lower, steam 20 minutes. Rest, then fluff with two forks so the strands of chicken ride through.
- Serve from the pot at the center of the table — valenciana is a crowd format.