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Arroz Con Pollo by Designer Stephen Dweck

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    Source: www.behindtheburner.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, P
    MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 whole chicken, cut into 8 pieces (remove skin, if desired)

    2. 1/4 cup olive oil

    3. 2 large onions, chopped

    4. 6 cloves of garlic, diced

    5. 1 large green pepper, chopped

    6. 4 plum tomatoes (canned whole tomatoes), chopped

    7. 1/2 jalapeo pepper, seeds removed, chopped finely

    8. 2 bay leaves

    9. 1 packet of Goya Sazon seasoning

    10. 1 tsp. oregano

    11. 1/2 tsp. salt

    12. 1 can of beer

    13. 4 tbsp. cider vinegar

    14. Roasted red peppers

    15. Frozen peas, thawed

    16. Capers

    17. 1-2 cups rice

    Instructions Jump to Ingredients ↑

    1. Place onions, tomatoes, green peppers, jalapeo pepper and garlic in a wide, shallow pot.

    2. Add capers, green olives, bay leaves, oregano and olive oil. Saut for 15 minutes until stew-like.

    3. Add chicken, water and vinegar. Cover and simmer until chicken is tender. Don't overcook. Remove chicken and set aside.

    4. Add rice to vegetable mixture and simmer uncovered until water is absorbed. Then add one can of beer. Cover and simmer until rice is soft.

    5. To serve, place rice on a large platter or serving dish. Place chicken over rice and garnish with roasted red peppers and green peas

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