Guinea-fowl with Rice (Capote com Arroz)

Ingredients
Serves 4
1 guinea-fowl (or chicken), 3 lbs (1.5 kg) cut into serving pieces
2 cloves garlic chopped
1 tsp annatto paste or powder (sweet paprika can be substituted)
1 large tomato seeded and chopped
1 medium yellow onion minced
1 red or green bell pepper seeded and minced
salt to taste
1/3 cup neutral vegetable oil
4 cups water
3 cups long-grain rice, washed and drained
 

In a large mixing bowl, combine the meat with the garlic, annatto, tomato, onion, bell pepper and salt. Mix with hands, pressing the seasonings into the meat and ensuring that it is all covered with seasonings. Let stand for 30 minutes, covered, at room temperature, or up to 3 hours in the refrigerator.

In a large, heavy saucepan, heat the vegetable oil over medium heat. Add the seasoned guinea-fowl and brown thoroughly on all sides, approximately 15 minutes. Add 4 cups cold water, bring to a boil, then reduce heat and simmer for approximately 30 minutes, or until the meat is cooked through and tender.

Add the washed rice, bring once again to the boil, cover, and cook over low heat for 20 minutes, or until the rice has absorbed the liquid and is tender. Remove from heat, leave covered, and allow the dish to rest for 10 minutes.

Transfer the contents of the pan to a serving platter and serve immediately.

 

 

 

Brazilian Soup & Stews