Arroz con pollo

Ingredients

Quantities for 6 servings.

• 1.5 kg Chicken, in pieces
• 500 g Medium-grain rice
• 350 ml Pale beer
• 700 ml Chicken stock
• 2 piece Onions
• 2 piece Bell peppers
• 6 clove Garlic
• 200 ml Tomato sauce
• 1 pinch Saffron
• 1 tsp Ground cumin
• 1 tsp Oregano
• 200 g Peas
• 80 g Olives
• 2 piece Limes
• 80 ml Olive oil
• to taste Salt and pepper

Method

1. Rub the chicken with salt, pepper, cumin, oregano, garlic and lime juice and leave it half an hour.
2. Brown the chicken in olive oil on all sides and lift it out.
3. Sweat the onion, pepper and garlic in the same oil for twenty minutes, until completely soft; that is the sofrito.
4. Add the tomato sauce and the saffron steeped in a spoon of warm water and cook five minutes.
5. Return the chicken, add the beer and stock, bring it up and season.
6. Add the rice in an even layer, cover and cook twenty minutes on a low heat without stirring.
7. Scatter the peas and olives over the top, cover and let it stand ten minutes before serving.