Arroz con Pollo | James Beard Foundation

Ingredients

• ¼ cup olive oil
• 1 (3- to 4-pound) whole chicken, cut into 8 pieces; or 4 or 5 large, bone-in chicken breasts
• Salt and freshly ground black pepper
• 1 large onion, coarsely chopped (about 2½ cups)
• 1 medium green bell pepper, coarsely chopped (about 1½ cups)
• 3 garlic cloves, minced
• 1 (8-ounce) can tomato sauce
• 1 tablespoon annatto-based seasoning powder (such as Bijol or Goya)
• 1 bay leaf
• 1 teaspoon ground dried oregano
• ½ teaspoon ground cumin
• 1 cup dry white wine, or 1 (12-ounce) can beer
• ½ teaspoon ground white pepper
• 1 cup Valencia or other short-grain rice
• 1 cup parboiled rice (converted rice)
• 3 cups chicken broth, preferably homemade
• 8 ounces frozen and thawed or fresh sweet peas (see Note, page 34)
• 1 (4-ounce) jar pimentos, drained and diced