Arroz Con Pollo

2 lbs chicken
1 medium red onion, diced
2 Aji Amarillo peppers, diced
1 Red Bell Pepper, diced
1/2 bag of frozen peas
2 T Olive oil
3 c Chicken Bouillon
2 cans of non-alcoholic beer
1/2 c Marsala cooking wine
1 t Cumin
3 c White Rice
1/2 bunch Cilantro

Dice onions, red peppers, and Amarillos.
Cube chicken.
Heat olive oil in stock pot, with desired salt and pepper.
Cook chicken until outside is done, then remove.
Cook onions, red peppers and Amarillos for 5 min.
Add cumin, 1 cup of broth, beer and marsala. Simmer for 10 minutes.
Add remaining broth, peas, cilantro and rice.
Bring to a boil and simmer until rice is done, about 30 min.


Serving Size: Makes 12 3/4-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user QUANTOM.