Arroz con Pollo (rice and chicken)

Ingredients

Pollo (Chicken)

1 large chicken cut into 8-10 equally sized pieces
2 bay leaves
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoons freshly ground white pepper
1 Tablspoon. red wine vinegar

2 cups Riceland Gold Parboiled Long Grain Rice, uncooked

Sofrito and Broth

2 Tablspoon. extra virgin olive oil
1 small onion, finely chopped
1 small red bell pepper, cored, seeded and finely chopped
3 cloves garlic, minced
1 small tomato, seeded and diced
3 cups water
1 cup dry white wine
1-1/2 cups beer
1/4 teaspoons saffron threads
1 Tablspoon. tomato paste
Salt and freshly ground black pepper, to taste

Garnish

1 can of green asparagus (drained)
Sliced red pimientos
1 can of petit pois (drained)

Preparation

1. Wash chicken pieces and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture. Let marinate at least 15 minutes.
2. Heat the oil in a large heat-proof casserole dish. Brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat.
3. For Sofrito, add the onion, bell pepper and garlic to the oil in the casserole dish, cook over medium heat until all vegetables are soft, making sure they do not brown, about 1 or 2 minutes. Add tomato and cook for 1 more minute. Return the chicken to the casserole with the Sofrito and cook 1 to 2 more minutes.
4. Add the wine and beer, saffron, tomato paste, salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. Simmer until chicken is cooked through.
5. To finish the dish, bring the chicken mixture to a boil, stir in the rice and water, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid (water or beer). If mixture gets too soupy, uncover during the last 10 to 15 minutes of cooking.
6. Just before it is done, stir in half of the petit pois and pimientos. Garnish with the rest. Serve and enjoy.