Arroz con Pollo Chapina
In a wok, brown the chicken with the oil for around 20 minutes.
Sprinkel with 1/2 tsp salt and black pepper.
Remove the chicken for the wok and set aside.
On the same wok, fry the onion, garlic and tomato for around 2 minutes.
Add the rice and fry until it changes color (around 2 minutes).
Add the carrots, olives and capers and mix everything together.Pour the broth and the chicken pieces back into the wok.
Bring to a boil, reduce the heat, cover the wok and simmer until the broth has been absorbed (around 10 minutes).
Add the green peas.
Place the rice on a baking dish and cover it with aluminium foil.
Punch some holes on top for letting the steam to scape.
Bake it on a previosly pre-heated oven at 180°C for 30 minutes.
Fluff up the mixture once or twice during the baking time
Serve warm, decorated with the pimiento stripes, egg slices and sprinkled with the cheese.
Also add the plantain slices (fried on a deep fryer) and sprinkled with a little bit of salt.