Arroz con Pollo Cubano

Step by stepInstructions

1. Season the chicken with salt, pepper and oregano, and heat the oil in a large caldero or Dutch oven over medium-high heat.
2. Brown the chicken in batches until golden on all sides, about 10 minutes total, then set it aside.
3. In the same pot, cook the onion, bell pepper and garlic until soft, about 8 minutes.
4. Stir in the tomato sauce and saffron, and cook for 2 minutes, scraping up the browned bits from the bottom.
5. Return the chicken to the pot, pour in the beer, and simmer for 5 minutes, then add the broth and bring to a boil.
6. Stir in the rice, season with salt, and return to a boil; reduce the heat to low, cover, and cook for 20 to 25 minutes, until the rice is tender and the liquid is absorbed.
7. Gently fold in the peas, scatter the pimento slices over the top, and let the pot rest, covered, for 10 minutes.
8. Serve directly from the pot, or invert onto a large platter and garnish with the pimentos.