Preheat oven to 350 degrees.
Heat olive oil over medium heat, cook chicken in oil in batches until golden brown.
Transfer chicken to a platter. Sauté onions and bell pepper in left over oil until onions
are translucent. (Approximately 5 minutes) add the garlic and tomatoes and cook for 2
minutes.
Add the cumin, oregano, salt, pepper, bay leaves, and stir well. Add the chicken and
sason and stir. Allow the chicken to cook for a few minutes in the spices. Add the
chicken broth and stir. Cook for approximately 20-30 minutes over medium-low heat
until chicken is almost tender. Taste broth for any seasonings.
Add beer and Bijol. Quantity of bijol depends on the coloring. Stir well once broth starts
to boil. Cover and place in oven for 35 minutes. Once done, remove from oven and
gently stir with carving fork. Drizzle lightly with olive oil before serving.
Originally Submitted
1/11/2015
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