Serves : 6
3 each Tomatoes; blanched, cored, smashed
1 each Onion; diced finely
2 each Green pepper
2 each Red pepper
1 each cubano pepper
1 teaspoon Dried oregano
1 teaspoon Dried basil
1 – 2 tablespoons Paprika
1 pinch Dried thyme
1 pinch Dried rosemary
1 teaspoon sea salt
12 each Chicken wings
3 – 5 each Pork chops
7 – 8 cups Chicken broth
4 – 6 cups Long grain rice
When you blanch and core the tomatoes to remove the skin, smash in a bowl to save juice.
Prepare the peppers by coring them and cleaning away the seeds.
Preheat oven to 400F.
Place peppers on tin plate or baking dish and bake in oven until mostly roasted, about 15 – 20 minutes.
Remove and cut into 1″ square pieces.
Place peppers in skillet with diced onions and over medium heat saute until onions begin to clear and carlemize slightly.
Add smashed tomatoes with their juices and all the spices except the paprika.
Leave on medium and reduce mixture slightly, 5 – 10 minutes, stirring often.
Add paprika and stir.
This is what I call the “guzoom”, the base for the dish.
Now add the chicken broth.
Cover, lower heat, and simmer for 30 minutes.
Clean chicken wings but do not split. Just remove the wing tips.
Add to large pot, cover with water and bring to a boil over high heat.
What you want to do is poach the wings to skim off that foamy stuff lest it wind up in your rice.
Once the foam beings to leach off the wings scoop them out of the pot and add to skillet.
Next, get a frying pan really hot over medium high heat, with a little oil, and quickly sear off the pork chops, browning them nicely on both sides. Add to skillet.
Cover, and simmer the skillet now for 75 minutes. You do not want a rolling boil, just some periods of light bubbling with rest between. I set mine to about 250 and that seems to do the trick.
After 75 minutes prepare to add the rice.
How much rice you add versus how much fluid is in the skillet will determine how much juice your rice has.
Some like a lot of juice for dipping bread, others prefer a drier rice.
With 7 cups of fluid, 4 cups of rice will yield a small amount of juice. 5 cups of rice yields very little if any juice. 3.5 cups gives lots of juice.
If you use 8 cups of fluid then add a little more rice to the above to yield similar results.
Add desired amount of rice to skillet then follow the cooking times for the rice you used.