Arroz con Pollo

By MiamiChick

Ingredients

• 2 Chickens cut up
• 1/2 Head of Garlic
• 1 Sour Orange
• 1/2 Cup of EVOO
• 1 Big Bell Pepper
• 1 Big Red Onion
• 1 Can Tomato Sauce
• 2 Cans Roasted Red Peppers
• 1 Can Baby Peas
• 2 Tablespoons of Salt
• 2 Tablespoons of Accent
• 1/2 Teaspoon Pepper
• 1 Bay Leave
• 3 1/2 Cups Cooking Wine
• 2 Cups Chicken Broth
• 2 Pounds Valencia Rice
• Saffron for color

Preparation

Step 1

Season the chicken with mashed garlic and sour orange ahead of time. Heat the olive oil and brown the chicken, add the onion cut up in small pieces, bell pepper cut up in small pieces, the tomato sauce, one can of the roasted peppers cut up in small pieces with its liquid, salt, pepper, bay leave, Accent, saffron, cooking wine and broth. Wash rice. When chicken is almost cooked add the rice and cover.

Preheat the oven at 350 degrees and put the covered pot in the oven for aproximately 40 minutes. Check the rice to be sure it is cooked by loosening it with a fork, stir and if it is not soft, add more broth and put back in the oven for another 20 mintutes or until cooked.

Serve right away.