Receta Cuban Style Arroz Con Pollo
by Global Cookbook

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	Raciónes: 6

Ingredientes

3 lb chicken parts salt, pepper, paprika, oregano, cilantro or possibly as desired extra virgin olive oil
1 lrg onion coarse minced
1/2 lrg green bell pepper coarse minced
1/2 lrg red bell pepper coarse minced several cloves garlic minced
2 x bay leaves
3 c. water or possibly chicken broth

This dish was patterned after a Arroz con Pollo I had at a Cuban restaurant in NYC. I loved the presentation: unmolded rice and chicken on a plate. We had this with Cuban bread, Sangria and some fried plantains.
Remove excess skin and fat from chicken parts and liberally season parts as desired. In a oven proof heavy duty pot, brown the chicken pcs in some extra virgin olive oil and remove. Throw away any excess fat. Cook the onion, peppers and garlic with bay leave till vegetables softened. Return chicken to the pot and add in the chicken broth and tomato product. Bring to a boil and cover and cook 15 to 20 min. Add in rice and saffron if using and bring to a boil again and simmer covered about 10 min. Remove from heat and add in the 1 c. beer and cover and place pot in a 350F oven for another 20 min. Rice should have absorbed practically all the liquid. Stir in the peas and cover and let sit another 10 min till rice is fluffy. .. Yield 6 to 8 . Garnish as desired with pimento strips and or possibly olives and fresh minced cilantro To serve molded: pack some pcs of chicken with the rice mix into a small bowl and invert onto a serving plate.
Note:if you want more of a vivid yellow rice, omit any tomato product and replace with broth , beer or possibly water and use saffron ,or possibly a bit of yellow seasoning to the recipe.