Arroz Con Pollo

arroz con pollo dish

Arroz con Pollo  (Chicken and rice)

Serves 4


4 pieces of chicken with bone and skin on (your choice of pieces)

2 teaspoon salt

1 teaspoon black pepper

2 teaspoon ground cumin

1 tablespoon olive oil

1/2 spanish onion (chop)

1/2 green pepper (chop)

2 cloves of garlic (finely chopped)

8 oz. beer

1 teaspoon white distilled vinegar

5 cups chicken stock

1 8 oz. can of tomato sauce

1 teaspoon oregano

1/4 teaspoon turmeric

1 bay leaf

2 cups white rice

8 oz. can of sweet peas

  1. In a pot add the olive oil and sauté the onions, green peppers and garlic until the onions are translucent.
  2. Place in the chicken and cook for four to five minutes on each side.
  3. Add the chicken stock, tomato sauce, vinegar and beer along with the salt, black pepper, bay leaf, turmeric and cumin.  Let simmer on medium heat for about 5 or 6 minutes.
  4. Add rice and stir.  Cover and cook on low to medium heat for about 20 minutes.
  5. When done, shut off heat and add sweet peas and cover again.  Wait five minutes and serve