Arroz con Pollo | James Beard Foundation

Name: Arroz con Pollo | James Beard Foundation
Total time: 90 min
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; 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

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There are few places that make a better version of this classic Caribbean dish than Versailles, which has been serving traditional Cuban fare to homesick expats and devoted locals for over forty...

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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
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