Arroz Con Pollo - Yellow Rice & Chicken

A friend wrote this recipe down for me years ago when I was learning to cook cuban food.... it is my " go-to " when I make yellow rice & chicken... the original is water stained and well used - so it was time to store it here for the future.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  whole chicken, cut up
• 1⁄2 onion, diced
• 1⁄2 bell pepper, diced
• 3  garlic cloves, minced
• 8  ounces pimentos or 8  ounces  red peppers, sliced into strips
• 8  ounces peas, drained
• 1⁄2 cup cooking wine
• 2  teaspoons  bijol  seasoning
• 1  chicken bouillon cube
• 2  cups medium grain rice
• 12  ounces beer
• 2  teaspoons  complete  seasoning

Directions

1. Season chicken with complete seasoning or you can just use salt and pepper
2. Fry chicken skin side down in small amount of oil until lightly browned.
3. Dice up onion and bell pepper and chop garlic.
4. Add the onion,pepper and garlic to pot with 1/2 cup of cooking wine and the bullion cube.
5. Cover and cook until chicken is done.
6. Add rice and the can of beer and the 2 teaspoons of bijol, return to a boil then lower heat to simmer and cover pot for about 20 minutes until rice is cooked . You can add more beer or wine if needed.Stir in peas and garnish with the strips of pimento.