(courtesy of Marian Jimenez, Sparks resident. Serves up to 25)
2 pounds long-grain rice
4 bell peppers (1 each of green, red, orange, and yellow)
3 stalks of celery
Fresh or frozen peas and carrots (cubed)
1 cup onion, chopped
4 bone-in chicken breasts
1 package hot dogs
1 cup Spanish green olives with pimentos, plus more for garnish
2 cups ketchup
2 tablespoons mustard
1 stick butter
2 tablespoons cooking oil
4 tablespoons Worcestershire sauce
2 tablespoons chicken bouillon paste
2 tablespoons garlic, minced
2 teaspoons black pepper
2 teaspoons salt
Cook rice in advance and set aside. Poach several pounds of chicken breasts in broth, debone and shred. Also, cook several hot dogs and cut them into bite-sized pieces. Dice peppers, onion, and celery.
In a Dutch oven or other large sauté pan, add stick of butter and cooking oil. Add vegetables and allow them to sweat slowly over low heat for several minutes. Next, add meat and whole green olives. Stir ingredients while they simmer for about 5 minutes.
Next, add about 2 cups of ketchup, or about half a bottle, based on the quantity of rice, meats, and vegetables in this dish. Stir and mix so all elements become reddish in color. Lastly, add salt, mustard, minced garlic, Worcestershire sauce, and chicken bouillon. Mix well. Garnish with more green olives.
