Chicken with rice

Directions

1. Season the chicken pieces thoroughly on all sides with the first 9 ingredients or first 10 ingredients if adding the cilantro. Place them in a large oven-proof pot or casserole over medium heat and stir well.

2. Add the water, vinegar, and paprika or saffron, and bring the liquid to a boil over high heat, stirring occasionally.

3. . Cover the pot and reduce the heat to medium. Cook for approximately 20 minutes or until the chicken is cooked. Add the rice and cook covered for an additional 10 minutes over low heat.

3. Remove the casserole/pot from the stove and place it into an oven that has been preheated at 325ºF; cook covered for another 15 minutes

4. Add the can of beer, stirring it into the chicken-rice mixture with a fork. Place the cover back and continue to cook until all the liquid has been absorbed. This should take an additional 5 to 10 minutes, approximately. When rice is dry and fluffy, it is done!

5. Mix the early peas into the arroz con pollo using a fork. Slice the pimentos lengthwise, into strips. Keep covered in the oven or on the stove over very low heat until ready to eat.

6. Just before bringing the Arroz con Pollo to the table, garnish it with the strips of pimento and asparagus spears.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!