I make Daisy Martinez's recipe, and I always have annato seeds on hand for this. If I don't, I substitute achiote paste. I tend to make it with just chicken breasts, but I find it very similar to chicken cacciatore, which I make more often and serve with rice.

Lars

I'd recommend Sol's recipe. There isn't anything she makes that isn't great.

Arroz con Pollo

One 3-pound chicken, cut into 8 pieces
2 tablespoons olive oil
4-5 cloves garlic, minced
1 medium onion, finely chopped
1 red [or green] bell pepper, finely chopped
1 teaspoon dried oregano
1 teaspoon toasted ground cumin
1/2 cup dry white wine, or dry Vermouth
1 cup beer
1/4 teaspoon Saffron
1/4 cup tomato paste or 2 tomatoes, peeled, seeded and chopped
4 cups chicken stock
2 cups short grain Valencia rice *
1/2 cup frozen petite pois
1 bay leaf
salt and ground black pepper to taste
chopped, drained pimientos are typically used for garnish
Perejil (parsley), or fresh oregano can also be used to garnish this dish, but it is optional.

Heat the olive oil in a large heavy skillet. Season the chicken with salt and pepper, and cook the chicken pieces until golden, but still pink inside. Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat.

Add the chopped onion, chopped bell pepper and minced garlic to the skillet. Cook until onion is translucent (not brown), about 7 or 8 minutes.
Stir in the rice until it is well coated with the oil, and cook for a few minutes, until the rice grains begin to look opaque. However, don't let the rice take on color.
Add the chicken stock, cumin, oregano, white wine or dry Vermouth, beer, saffron, tomato paste, bay leaf and salt and pepper to taste.
Make sure this mixture is fairly salty because the rice will absorb quite a bit of it.

Preheat oven to 350ð F.
Stir ingredients to combine and arrange chicken pieces on top.
Bring it to a boil, uncovered, until most of the water is absorbed and small craters form on top of the rice, about 20 minutes. Remove from the heat. Gently stir in the petit pois. Cover and place in the oven until the rice is tender, about 20 minutes.

You could finish cooking this dish on top of the stove, covered, over medium heat, but the rice will cook more evenly in a moderate oven.

Garnish Arroz con Pollo with finely chopped pimientos. Yields 4 generous servings.

Here is a link that might be useful: Arroz Con Pollo

I agree, Sol's recipe is very delicious. I use it, but sub chicken broth for the beer and the wine. Yeah, I know, but I don't like the flavor of either, so I sub what I like.

Annie

Thanks Ann for posting Sol's recipe. If she makes it, it'll be good!

Very surprised about the beer. But if it's Sol's recipe, it must be good.