Chicken with Rice(Arroz Con Pollo)
4 garlic cloves peeled
1 tablespoon salt
1 teaspoon pepper
3 lbs. skinned chicken thighs, legs, and breasts
1/4 cup olive oil
2 medium onions, peeled and finely chopped
1 large green pepper, cored, seeded,
and finely chopped
3 cups chicken broth
1 tablespoon of saffron.
1/2 cup tomato sauce
2 cups long grain rice.
1 cup of Beer
2 eight ounce cans petit poi (tiny peas),
drained, or 1 cup tiny frozen peas thawed
1 six ounce jar pimentos, drained
and cut into strips
1. Heat the oil over medium heat in a wide shallow pan.
2. In the same oil, sauté the onions, garlic and green pepper until the onions are translucent, about 3 minutes.
3. Add chicken, brown them in the hot oil about 3 minutes.
4. Add the broth, saffron, tomato sauce, simmer for about 5 minutes.
5. Add the rice and stir just enough to cover it with the liquid (rice should be about 1 inch under the liquid). If the rice is not fully covered, add more broth, Simmer covered, until all of the liquid had been absorbed and the rice is cooked, about 30 minutes. Add beer , peas and pimentos and simmer uncovered for about 8 minutes.
