Arroz con Pollo

Chicken and rice with fabulous Cuban flavours.

Total Time

45 Minutes

Servings

6

Ingredients

• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 tablespoon olive oil
• 2 onions, chopped
• 3 cloves garlic, crushed
• 1/2 green pepper, chopped
• 1/2 (15 ounce) can fresh tomato sauce
• 1 pinch saffron
• salt to taste
• 2 cubes chicken bouillon
• 1 1/2 cups uncooked white rice
• 1 cup beer
• 1 (15 ounce) can peas, drained
• 1/2 red pepper, roasted and sliced

Instructions

1. Heat oil in a large skillet over medium high heat. Sauté chicken until lightly browned; remove from skillet and set aside.
2. Sauté onion, garlic and green pepper until soft; stir in fresh tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
3. Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red pepper.