Chicken Tapatio
- 3 split fryers (2¾-3 lbs. start weight each)
- seasoned salt (to taste)
- whole thyme
- 1 large onion, cut into 1-inch squares
- 1 can whole pimentos, cut into 1-inch squares
- ¼ stick butter
- 1/8 tsp. sugar
- 5 cups long grain rice
- 7 cups water
- 1/8 tsp. roasted ground cumin
- ½ tsp. oregano
- 1½ cups crushed tomatoes
- ¼ cup fresh chopped onion
- ¼ cup oil (peanut oil works best for flavor)
- 1 can peas
Chicken: Season fryers on both sides lightly with seasoned salt and sprinkle whole thyme on top of chicken only. Place in pans and convection bake at 350 degrees for 50 minutes. Remove from oven, allow cooling to the point of being able to handle. Debone. This is an art: remove the leg bone by twisting out; next remove winglets and the double bones in the wing mid-section. Flip chicken over and remove wing drumette from back of chicken and then the rib section from the breast. Set deboned chicken aside.
Onions and Peppers: Combine all ingredients in a saucepan and sauté until onions begin to turn clear.
Rice: Combine seasonings, tomatoes, and water in a saucepan and bring to a boil, and then simmer. In a separate pot, brown rice and onions lightly with butter and oil. Combine with sauce and cook rice as normal, for 20-25 minutes. When rice is cooked, fluff and add peas.
Plate: A warm plate will help keep the meat hot throughout the dining time. (Placing them in the oven for a few minutes should do the trick.) Lay down a bed of rice and peas on the plate; lay chicken slightly off center of the bed of rice and peas and top with onion and pepper mix. Serve.
