Arroz con pollo (Cuban Rice and chicken)

So this time i am posting a recipe for one of my favorite Cuban dishes. We Cubans, love food, we love having people over and cooking exuberant amounts of food. So here is the recipe.

Ingredients (This recipe serves 4 to 6)

2 lbs of pearl rice ( arroz valencia)
1 whole chicken, or you can use just drumsticks or thighs, I normally do not use breast alone because it is not as flavorful and juicy as other parts of the chicken
1 can of green peas
1 small can of tomato sauce or paste
1 medium size yellow or red onion
A bit of fresh cilantro ( up to you how much cilantro you add)
2 Culantro leaves (Thai cilantro)
1 small bay leaf (laurel)

1 small can of red bell peppers (pimientos morones)
2 packets of Goya brand seasoning with zafram ( could be replaced with yellow food coloring)
2 cubes of chicken bullion
2 bay leaves
1 bottle or can of beer ( i use bud light or miller light)
Salt, to your taste
** Instead of water you can use chicken stock to cook the rice**
Additional seasoning

if available in your town, 1/4 cup of Badia brand or available brand of mojo criollo (spanish marinade)

A generous sprinkle of Badia Brand Sazon Completa (Badia Brand Complete Seasoning. If not available replace with sprinkles of black pepper, oregano, basil, rosemary, and thyme)

Directions

Cut the chicken in individual pieces, I normally use a cleaver and chop the thighs in two pieces.

In a cast aluminum pot or a regular pot big enough to hold 2 pounds of rice pourabout 3 tablespoons of canola or olive oil. Allow the oil to heat up and then add your chicken. Saultee the chicken for 7 to 10 minutes in high, enough to cook the outside. Add the chopped onion and saultee for about 4 minutes with the chicken.

After the chicken has been cooking for about 7 to 8 minutes add the badia complete seasoning, or the replacement spices, the chicken bullion, the small can of tomato sauce or paste (if you use paste, dilute in a bit of water before adding it to the pot). Simmer on high for about 3 to 5 minutes, add the cilantro, bay leaves and stir.

After the mix has cooked for about 3 to 5 minutes, add the rice, the beer, and water. This dish has the consistency of rizotto, therefore you will add more liquid than normally required to cook two pounds of rice. After you add the beer you will add 1.5 cups of water (or chicken stock).

Bring everything to a boil. Once it boils, lower the heat to medium, cover and cook until rice is tender and most of the liquid has consumed, but without letting the rice dry up all the way. Watch the liquid and add water(or chicken stock) as needed, remembering that the rice must be moist at serving time.

Once the rice has cooked open the can of peas and pour on the rice and stir, mixing well the peas with the rice and chicken .

Open the can of red bell peppers, chop in small square piece to garnish the rice.

Serve while hot, and enjoy a typical Cuban dish.

If Cuban products are not available in your city, you can purchase them by going to: http://www.cubanfoodmarket.com/