Arroz con Pollo a la Chorrera

Ingredients

• 6 lbs jointed chicken
• 1 C oil
• 3 C chopped onion
• 4 green pepper cut into strips
• 5/4 C tomato paste
• 2 tsp anatto powder or oil
• 3 Q chicken broth
• 4 bay leaves
• 12 C Valencian rice (or Arborio)
• 4 12oz bottles beer
• 4 C cooked green peas
• 8 small grilled peppers, cut into strips

Marinade

• 48 garlic cloves
• 1 tbsp cumin
• 1/2 C chopped onion
• 3/4 C fresh lime juice

Procedure

1. Mix ingredients for marinade (crush garlic)
2. Place chicken in dish, add salt and marinade. Marinate for at least an hour.
3. Drain the chicken and keep the remaining marinade.
4. Heat the oil in a heavy pan on high heat. Fry the chicken until golden and then remove.
5. Reduce the heat and add the onion and green pepper and the remaining marinade.
6. Sauté 5-6 minutes until the onion is transparent then add the tomato paste and the anatto.
7. Cook for another 5-6 minutes then add the chicken pieces and broth and the bay leaves.
8. Season with salt, cover, cook gently for 25 minutes.
9. Raise the heat, add the rice and cook for 15 minutes.
10. When the rice starts to dry out it is almost cooked.
11. Add the beer and peas and cook for another 5-10 minutes until the rice is cooked but still fairly liquid.
12. Place in earthenware dish, garnish with red pepper, and serve.