- Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken
- (skin-side up) to pot. Cover pot, reduce heat to low and simmer
- until water is absorbed, rice is tender and chicken is cooked
- through, about 25 minutes.
- To serve, using fork, fluff rice; garnish with pimiento strips and
- peas. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.