Arroz con Pollo (Chicken & Rice) – My Mom’s Recipe

Arroz con Pollo  ( Chicken &  Rice)
My Mother grew up in Cuba and this is a recipe she has been making since I was a child.  I love it.  Great for a party.  Finger licking good!  My Dad needs to get some credit too, he is always involved in the preparation.  Here they are dancing while it was in the oven.

Ingredients:

• 2 1/2 pound fryer, disjointed
• 2 teaspoons salt
• 1/4 teaspoon freshly ground balck pepper
• 1/2 cup olive oil
• 3/4 cup chopped onions
• 2 cloves garlic minced
• 1 green pepper chopped
• 1 cup canned tomatoes, drained
• 1 bay leaf
• 1  1/2 cups chicken broth
• 1/4 teaspoon saffron
• 1 teaspoon oregano
• 1 cup rice
• 1/2 cup LeSeuer Peas ( Mom uses the canned peas -the only acceptable time to use these in my opinion)
• 8 asparagus tips, cooked
• 2 small cans pimentos, cut julienne, or one small jar
• 1/2 cup  of beer

  Directions:

• Preheat oven to 350 degrees
• Season the chicken with salt & pepper
• Heat the oil in a oven proof lidded casserole or dutch oven on the cook top
• Brown the chicken in it and remove the chicken to another plate to rest.
• Add the onions, garlic and green peppers to the oil remaining in the casserole saute for 10 minutes
• add tomatoes, bay leaf , oregano, broth, beer and saffron or Bijol and bring to a boil
• Mix in rice and return the chicken to the casserole
• Cover tightly  and bake in a 350 degree oven for 45 minutes.
• Add a little more broth or beer during the cooking if it looks dry

  To serve:  remove cover, sprinkle the peas over the top, arrange the asparagus (like spokes on a wheel).  Sprinkle the pimientos over the top & Enjoy!