Arroz Con Pollo (Chicken & Rice)

Ingredients

• 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

• 1/2 (12 ounce) can beer

Directions

1. 1

   Sprinkle chicken pieces with salt, pepper, and garlic salt.

2. 2

   Fry in vegetable oil until brown on both sides; set aside.

3. 3

   Sauté green pepper, onion, and garlic in olive oil.

4. 4

   Place browned chicken and sautéed vegetables into a large pot,on medium heat.

5. 5

   Dissolve the chicken bouillon in the boiling water.

6. 6

   Add to the pot, tomato soup, tomato sauce, chicken bouillon, and capers.

7. 7

   Cook on medium heat.

8. 8

   When the mixture starts to boil, add the Spanish olives, sweet peas (with juice), and pimentos (with juice).

9. 9

   Add the rice and beer.

10. 10

    Simmer for 2 hours.

11. 11

    If it gets too thick thin with a little beer.