Arroz con Pollo II Recipe

Ingredients <br>- 1 (2 to 3 pound) whole chicken, cut into pieces <br>- 1 tablespoon olive oil <br>- 2 onions, chopped <br>- 3 cloves garlic, crushed <br>- ½ green bell pepper, chopped <br>- ½ (15 ounce) can tomato sauce <br>- 1 pinch saffron <br>- salt to taste <br>- 2 cubes chicken bouillon <br>- 1 ½ cups uncooked white rice <br>- 1 cup beer <br>- 1 (15 ounce) can peas, drained <br>- ½ red bell pepper, roasted and sliced <br><p></p>Directions <br>step 1: Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside. <br>step 2: Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low. <br>step 3: Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper. <br>

Ingredients
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 1 tablespoon olive oil
- 2 onions, chopped
- 3 cloves garlic, crushed
- ½ green bell pepper, chopped
- ½ (15 ounce) can tomato sauce
- 1 pinch saffron
- salt to taste
- 2 cubes chicken bouillon
- 1 ½ cups uncooked white rice
- 1 cup beer
- 1 (15 ounce) can peas, drained
- ½ red bell pepper, roasted and sliced

Directions
step 1: Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
step 2: Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
step 3: Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.

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