Arroz con Pollo II

This recipe is an all in one. This was a family favorite while I was growing up and I believe it still is one of my favorites. It's simply chicken and rice with fabulous Cuban flavours! This recipe is quick and easy and can be served with a salad, fried plantains or even a banana - a Cuban favorite with any meal!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 521 Calories

Ingredients

• salt to taste
• 1 cup beer
• 1 tablespoon olive oil
• 2 onions, chopped
• 2 cubes chicken bouillon
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 ½ cups uncooked white rice
• ½ green bell pepper, chopped
• 1 pinch saffron
• 1 (15 ounce) can peas, drained
• 3 cloves garlic, crushed
• ½ (15 ounce) can tomato sauce
• ½ red bell pepper, roasted and sliced

Recipe Instructions

Step 1

Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.

Step 2

Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.

Step 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 bell pepper.