Arroz Con Pollo Nuevo Mexicano(Chicken With Rice, New Mexican Style)

• 1 c. olive oil
• 2 (2 1/2 to 3 lb.) chickens, cut into serving pieces
• 1 c. uncooked rice
• 2 cloves garlic, minced
• 2 c. chicken broth or water
• 2 c. beer
• 2 tsp. ground cumin
• 2 tsp. leaf saffron
• salt and fresh ground pepper to taste
• 3 c. cooked peas*

1. Heat 1/2 cup oil in a skillet; brown chicken pieces on all sides.
2. Drain chicken and reserve.
3. Add remaining oil to skillet. Add the rice.
4. Cook, stirring, until rice is transparent and golden.
5. Stir in garlic.
6. Set chicken on top of rice.
7. Pour in the broth or water and beer.
8. Stir in cumin, saffron, salt and pepper. Bring to a boil; simmer, covered, until rice is tender and liquid absorbed.
9. Stir in peas and reheat.
10. Serves 6.

olive oil, chickens, rice, garlic, chicken broth, beer, ground cumin, leaf saffron, salt, cooked peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050965 (may not work)