Rice With Chicken - {Arroz Con Pollo}

Recipe Ingredients

1		Chicken - (abt 3 lbs) - cut 8 pieces,
		Skin removed
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Lime - juiced
1/2 cup	118ml	Pure Spanish olive oil
1		Onion - small diced
1		Green pepper - small diced
1		Roasted red pepper - small diced
3		Garlic cloves - minced
1 cup	237ml	Prepared tomato sauce
1 teaspoon	5ml	Ground cumin
1		Bay leaf
1/2 cup	118ml	Dry white wine
12 oz	340g	Beer
1/2 cup	118ml	Sherry
3 cups	711ml	Chicken stock
1 1/2 cups	240g / 8.5oz	Valencia rice - soaked in
		Cold water for 1 hour
5		Saffron threads
1 cup	237ml	Frozen sweet peas

Recipe Instructions

Preheat oven to 350 degrees.

Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.

Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.

Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.

Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B61) - from the TV FOOD NETWORK

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