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Ingredients: 1 medium-sized chicken; cut up -1 1 onion; chopped 2 Teaspoon(s) finely chopped parsley 1 red bell pepper; seeded and finely sliced 1 green bell pepper; chopped 3 coban chiles, or 2 chipotle; soaked in water and then pureed -1 Tablespoon(s) garlic; minced 3 carrots; sliced 1/2 Pound(s) sugar snap peas or snow peas 1 Cup(s) chopped fresh pineapple 1/2 Teaspoon(s) saffron or oregano 1/2 freshly ground black pepper 1 1/2 Cup(s) canned tomatoes with liquid 32 Tablespoon(s) rice 1/4 Cup(s) raisins Directions: In a large pot, combine the chicken with 3 cups water and the salt and pepper to taste and cook until tender, about 25 minutes. Remove the chicken, reserving the broth, and cut into bite-sized pieces. In a large pot, saute the onion in the oil with the parsley until clear, but not brown. Add the bell peppers, smoked chiles, garlic, carrots, peas, pineapple, oregano, turmeric, salt, pepper, and cumin, stirring over low heat. Simmer for 5 minutes. Add the tomatoes with liquid, rice, reserved chicken, broth, and raisins; mix well. Bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until the liquid is absorbed. Authors' heat scale: Medium _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett
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