Arroz con pollo a la chorrera

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Ingredients: 

8 Chicken legs 

2 cups white rice 

1/2 cup  beer

1 medium onion

1/2 Green peppers 

1/2 Red peppers 

3-4 Garlic cloves 

1-2 bayleaves 

10-15 olives 

2 Tbsp sofrito 

1 pk Sazon

1 Tbsp Sazon completa 

1 tsp cumin garlic 

1 Tbsp Oregano

1 pk Chicken broth powder

1/4 cup Sweet peas / petit pois 

Piementos (roasted peppers) 

1. Add oil in a pan to brown the chicken 

2. After chicken is brown remove from pan then add the sofrito, bayleaf, peppers, onions, garlic cook until translucent. Then add tomato sauce & olives. Mix well. 

3. Add the chicken back in. Add 1 cup chicken broth, 1/2 cup wine or beer to the pot. You don’t want the rice to absorb all of the liquid. This is supposed to be a little soupy. 

4. You can add the rice in at this point 

5. Add 1 pk chicken broth, 1 pk Sazon or 1/2 tsp bijol. Cook for 30 minutes. 

6. Once done add some peas & sprinkle white wine, or beer in the rice. 

7. Garnish with Piementos (roasted red peppers) and parsley