Arroz con Pollo

Ingredients

1 (3-4 pound) chicken, quartered

For the Marinade

2 cloves garlic, minced
1 tablespoon oregano, chopped
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
1 tablespoon salt
1/2 tablespoon black pepper
Whisk all ingredients together and toss with the chicken pieces, let marinade at least 1 hour and up to overnight.

1 quart chicken stock, hot
1 pinch saffron
4 ounce bacon, diced
2 tablespoons olive oil
2 cloves garlic, sliced
1 onion, minced
1 Poblano chili, minced
2 tomatoes, peeled, seeded and diced
1 bay leaf
1 teaspoon ground cumin
1/2 cup cilantro, chopped
2 cups rice
12 ounces beer, room temperature

Method:

Heat the olive oil over medium heat in a large Dutch oven. Drain the chicken pieces and brown them in the olive oil, remove and reserve. Add the bacon pieces to the Dutch oven and brown. Add the garlic, onions and Poblano chilies and saute until softened. Add the tomato, cumin, bay leaf, cilantro and rice to the pot stirring to warm through. Add chicken, chicken stock and beer. Bring this to a boil then cover tightly. Turn the heat to medium low and cook for 17 minutes. Let stand another 5 minutes before uncovering. Serve on a large platter with the chicken pieces over the rice accompanied with lime wedges and fresh chopped cilantro.

Serves 4-6