A hit at family meals, this recipe was passed down to Fulton from her mother, who learned it while living in Panama. Don’t skimp on the olive juice, which adds a unique briny flavor to the dish.
Olive oil or vegetable oil
Salt and pepper
8 chicken thighs
2 onions, diced
4 cloves garlic, minced
3 tablespoons paprika
2 large carrots, sliced thinly
1 can (28 ounces) crushed tomatoes
7 cups water
3 cups basmati rice, uncooked
1 bag (10 ounces) frozen petite green peas, thawed
1 bunch fresh parsley, chopped
1 jar (5.75 ounces) sliced salad olives, juice reserved
1. Heat the olive oil in a large, heavy-bottomed stock pot. Salt and pepper the chicken, and brown on all sides, working in batches so as not to crowd the pot. Set chicken aside.
2. Using the same pot, sauté onions and garlic with paprika, scraping the bottom as you stir. Add carrots and cook 2 minutes, stirring often. Add tomatoes and water and bring to a boil. Add chicken and cook 5 minutes.
3. Stir in rice and cook over low heat, covered, until rice has absorbed most of the liquid, about 15 minutes.
4. Remove lid and add peas, then continue cooking until rice begins to stick to the bottom and chicken is falling apart, about 10 minutes more. Stir in parsley and olives. Add olive juice to taste. Adjust salt if needed.