Locrio de Pollo
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
4 lbs chicken cut into small pieces
4 cups of rice
5 Tbsp of oil
1 tsp sugar
1 cup tomato sauce
1 cup of cubed auyama (West Indies pumpkin)
1 cubanelle pepper, chopped
1 pinch oregano
1 tsp crushed garlic
1/8 cup halved pitted olives
1/4 cup celery, chopped
1 sprig fresh coriander
1/2 tsp thyme leaves (optional)
Juice from 1 lime
Remove skin from chicken and wash under cold water. Add the lime juice and rub. Marinate the chicken for approximately 10 minutes in a bowl containing the peppers, oregano, garlic, olives, celery, coriande, a tsp of salt, a pinch of pepper, and thyme.
In a cast iron or aluminum pot, heat 3 Tbsp of oil, reserving 2 Tbsp for later use. Add sugar to heated oil. Stir, cover, and let simmer at medium heat for 10 minutes, adding tablespoons of water regularly to prevent it from burning.
Add the vegetables from the marinade, the pumpkin and the tomato sauce and stir to combine. Add 6 cups of water and bring to a boil.
Taste the water and add salt to taste. Add an extra half teaspoon of salt. Add the rice and stir often to avoid excessive sticking.
Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover, add the remaining oil and stir, moving the rice at the bottom to the top of the pot. Cover and cook for another 5 minutes.
Taste rice for doneness. It should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.