Cuban Arroz con Pollo (Rice and Chicken)

Recipe from tasteofcuba.com courtesy of Cocina Cubana Club

Serves 4 

Ingredients

• 1 cup (150 grams) rice, washed thoroughly

For the marinade

• 1/2 chicken, about 800 grams, cut into 6 pieces.
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp freshly ground white pepper
• 1 tbsp red wine vinegar  

For Sofrito and broth

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 small red bell pepper, cored, seeded and finely chopped
• 1 small green pepper, cored, seeded and finely chopped
• 1 small yellow pepper, cored, seeded and finely chopped
• 3 cloves garlic, minced
• 1 small tomato, seeded and diced
• 1 cup water 
• 2/3 cup dry white wine
• 1/2 cup beer
• 1/4 tsp saffron threads
• 2 tbsp tomato paste (blanched and pureed tomato)
• Salt and freshly ground black pepper, to taste

For Garnish

• 1/2 cup green peas for garnish

Preparation

• Wash the chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture. Let marinate at least 15 minutes.
• Heat the oil in a large pan. Brown the chicken pieces all over, about 2 to 3 minutes per side. Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat.
• Add the onion, bell peppers and garlic to the oil in the casserole, cook over medium heat until soft but brown, about 1 or 2 minutes. Add the tomato and cook for one more minute. Return the chicken to the casserole with the sofrito and cook for about 1 or 2 more minutes.
• Add the water, wine and beer, saffron, tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. 
• Bring chicken mixture to a boil once again, stir in the washed rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking.
• Just before it is done, stir in half of the peas. Garnish with the rest.
• Serve immediately.