Café La Trova’s Arroz con Pollo - Biscayne Times

Ingredients

• 4.0 olive oil
• 1.0 tiny diced Spanish onion
• 1.0 red bell pepper, tiny-diced (no seeds)
• 1.0 green bell pepper, tiny-diced (no seeds)
• Salt and pepper
• 1.0 whole small to medium-size chicken, patted dry with paper towels, cut into 8 pieces – legs, thighs and breasts cut in half
• 2.0 Valencia rice
• 2.0 chicken broth or stock
• 1/3 cup dry white wine
• 4.0 unsalted butter, cut into 8 pieces
• 1.0 heaping teaspoon saffron threads steeped in 2 tablespoons boiling water for 5 minutes (don’t drain)
• 1.0 of Sazón Completa (available in Latin markets), optional
• 1/2 tsp. ground cumin
• 1/2 teaspoon ground turmeric
• 2.0 tomato paste
• 1.0 minced garlic
• 1.0 finely chopped flat-leaf parsley leaves
• 1.0 finely chopped cilantro leaves
• 2.0 of your favorite pilsner or pale ale-style beer, divided
• 1.0 green olives, preferably stuffed with pimientos (plus more for garnish)
• 1.0 frozen peas
• 1.0 of your favorite hot sauce (I like Cholula’s)