Arrozo con Pollo

8 pieces (about 3 pounds) bone-in, skin-on chicken pieces

Salt and pepper

2 tablespoons olive oil

1 jar (24 ounces) Old Havana Foods All-Purpose Sauteed Seasoning (sofrito)

2 cups chicken broth

cup fresh lime juice (about 4 limes)

12 ounces beer, divided (see note)

1 can (8 ounces) small sweet peas, drained, reserve peas and liquid

2 cups long grain white rice

Pinch saffron (optional)

Lightly season chicken with salt and pepper. Heat an 8 quart stockpot over medium-high heat until hot. Add olive oil to pot and half of the chicken pieces, skin side down. Brown 7 minutes, turning pieces after 4 minutes. Remove chicken from pan and repeat with remaining 4 pieces.

Return browned chicken pieces to stock pot and combine with Old Havana Foods All-Purpose Sauteed Seasoning; stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 4 minutes, stirring occasionally.

Add chicken broth, 8 ounces beer, lime juice, liquid from peas and rice to stockpot. Stir well to combine and bring to a simmer. Reduce heat to low; cover and simmer 20 minutes, stirring every 5 minutes.

Remove stockpot from heat. Add remaining 4 ounces of beer. Stir well to combine, cover and let stand 8-10 minutes.

Add two-thirds of peas and stir to combine. Add salt and pepper to taste. Cut breast pieces in half. Serve arroz con pollo topped with remaining peas.

Serves six.

Cook’s note: An additional 12 ounces chicken broth can be substituted for the beer.

Old Havana Foods