Nicaraguan Arroz con Pollo

Process

1. Prep:
   1. Dice the carrots
   2. Finely chop the onion, divide in two
   3. Mince the garlic
   4. Slice the kielbasa into ¼-inch thick rounds
   5. Coarsely chop the ham
   6. Slice the olives
   7. Drain and rinse the capers
2. Chicken
   1. Poach the chicken, then shred
3. Rice
   1. Use the dutch oven
   2. Melt the butter over medium heat
   3. Add the oil, onion, salt, cook 4 minutes
   4. Add the garlic, cook 1 minute
   5. Stir in the tomato paste and msg, cook until darkened - 1 minute
   6. Stir in the rice and carrots, cook until completely coated - 1 minute
   7. Add the stock, bring to a boil over medium-high
   8. Continue to boil until most of the liquid has evaporated
   9. Reduce to lowest heat and cover; cook until the rice is done, approx 20 minutes
   10. Remove from heat, fluff a bit, set aside
4. Aroz con Pollo
   1. Use a large skillet
   2. Melt the butter over medium heat
   3. Add the sausage and ham, cook until lightly browned, 3 minutes. Set aside
   4. Melt the butter over medium heat
   5. Add the onions, cook until softened - 5 minutes
   6. Stir in the tomato paste and cook until darkened - 1 minute
   7. Add the ketchup and the shredded chicken; cook, stirring, until all coated.
   8. Stir in the cooked rice, then the reserved sausage and ham
   9. Stir in the olives, capers, peas. Cook, stirring occasionally, 10-15 minutes
5. Top with parmesan