Arroz con Pollo

By pattie_d

Ingredients

• 1 (3 pound) whole chicken, cut into 8 pieces
• 3 tablespoon olive oil
• 1 cup Spanish style chorizo, sliced thin
• 1 Spanish onion, chopped
• 3 cloves garlic, minced
• 2 red bell peppers, stemmed, seeded, chopped
• 1 can of peeled tomatoes, crushed
• 1 pinch saffron
• Salt and pepper
• 11/2 cups Spanish Valencia rice
• 2 cups chicken stock
• 1 cup beer
• 1 cup peas, fresh, frozen or canned
• 1 red bell pepper, roasted and sliced thin
• 1 cup Spanish olives with pimientos

Preparation

Step 1

1.Heat oil in a large skillet on medium heat.

2.Saute chicken until lightly browned. Remove and set aside.

3.In the same pan, cook the chorizo for 4 minutes, add the onion, peppers and garlic, stirring for 8 minutes.

4.Stir in rice, tomatoes, saffron and the chicken stock and return chicken to the skillet.

5.Add the beer and cover the skillet and cook until rice is tender and chicken is cooked (about 30 minutes).

6.Add cooked peas roasted pepper and olives, warm in the oven for 5 minutes. Serve.