Arroz Con Pollo (Spanish Chicken with Rice)

Serves 4-6 Generously
Ingredients:
A whole chicken, cut up
1/2 fresh lemon juice
1/2 fresh orange juice
1 small green pepper, chopped
3 garlic cloves, finely chopped
1 bay leaf
1/4 teaspoon ground black pepper
1/2 teaspoon Bijol (Note: Bijol can be found at most Latin and ethnic food markets. You can use other brands such as Sazon).
3/4 cup tomato sauce
3 tablespoons olive oil
1 teaspoon salt
1/4 cup dry white cooking wine
8-1/2 ounces canned small peas
10-1/2 ounces canned asparagus
2 cups rice
1/2 a bottle of beer
1-1/2 cups water
1/2 of a roasted red pepper (pimento)for garnish

Directions:
1. Remove all skin from chicken. Rinse chicken, pat dry. Place chicken in a large bowl and add the fresh lemon and orange juices.

Prepare the Sofrito
2. In a large 12″ skillet with fitting lid. On medium-high heat, add the olive oil. onion, green pepper, garlic, bay leaf, ground pepper, bijol or Sazon seasoning, and tomato sauce. Cook over medium-high heat for five minutes, stirring frequently. Lower heat and add chicken pieces, cooking chicken for approximately three minutes each side.

3. Add salt, cooking wine, juice from can of peas, juice from can of asparagus and 1-1/2 cups of water. Poach chicken over medium-high heat (covered) for 30 minutes, or until tender. Remove chicken from the pot and set aside.

4. Add 2 cups rice to the pot and bring to a boil. Cover ( note: you may need to add additional water to the pot to cook the rice). Reduce heat and cook rice for approximately 30 minutes. When rice is nearly cooked, add 1/2 a bottle of beer to rice and stir well. Rice should remain moist.

5. Add chicken to the rice and simmer for five minutes. Correct salt to taste and serve, garnished with peas, asparagus and pimento.

Enjoy!