Arroz con Pollo Guatemalan-Style Rice and Chicken Audrey Bendfeldt 3 pounds chicken pieces, skin and fat discarded 1 tablespoon corn oil ˝ teaspoon salt 1/4 teaspoon black pepper 1/2 cup chopped onion 1 garlic clove, chopped fine 1/2 cup chopped ripe tomato 1 1/2 cups raw rice 1 cup sliced carrots 1/3 cup stuffed green olives 1 tablespoon capers 2 1/2 cups chicken broth 1 cup green peas 1/2 cup sweet red pimiento, cut into strips 1 hard-cooked egg, sliced 2 tablespoons grated Parmesan cheese In a large skillet, brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 teaspoon salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic, and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives, and capers and mix everything together. Pour in the broth and return chicken pieces to the skillet. Bring to a boil, reduce heat to low, cover skillet, and simmer until broth has been absorbed, about 10 minutes. Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300-degree oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose, and not sticky. Serve with fried ripe plantain slices, a salsa picanté, and pickled vegetables. Serves 6.