Arroz Con Pollo (Chicken & Rice)

• 1 whole chicken, cut into pieces
• 1 large green pepper, diced
• 1 large onion, diced
• 2 garlic cloves, diced
• 2 tablespoons olive oil
• 1 (10 3/4 ounce) can tomato soup
• 1 (8 ounce) can tomato sauce
• 4 chicken bouillon cubes
• 8 cups boiling water
• 1 teaspoon capers
• 14 Spanish olives
• 1 (15 ounce) can sweet peas, with juice
• 1 (4 ounce) jar pimiento, with juice
• 2 cups Uncle Ben's converted brand rice, rinsed
• 0.5 (12 ounce) can beer

1. Sprinkle chicken pieces with salt, pepper, and garlic salt.
2. Fry in vegetable oil until brown on both sides; set aside.
3. Saute green pepper, onion, and garlic in olive oil.
4. Place browned chicken and sauteed vegetables into a large pot,on medium heat.
5. Dissolve the chicken bouillon in the boiling water.
6. Add to the pot, tomato soup, tomato sauce, chicken bouillon, and capers.
7. Cook on medium heat.
8. When the mixture starts to boil, add the Spanish olives, sweet peas (with juice), and pimentos (with juice).
9. Add the rice and beer.
10. Simmer for 2 hours.
11. If it gets too thick thin with a little beer.

chicken, green pepper, onion, garlic, olive oil, tomato soup, tomato sauce, chicken bouillon cubes, boiling water, capers, spanish, sweet peas, pimiento, uncle ben, beer

Taken from www.food.com/recipe/arroz-con-pollo-chicken-rice-19810 (may not work)