ARROZ CON POLLO
Serves 8 to 10

14 chicken parts
1 tsp salt
1/2 tsp ground pepper
1 tsp ground or crushed oregano
1 tsp lemon juice or sour orange juice

1/2 cup olive oil
2 garlic cloves, crushed
1 onion, chopped
1 green pepper chopped
1 tomato chopped
1/2 cup tomato sauce
1/2 cup white wine or beer
3 cups long grain rice
5 cups chicken stock
1 envelope of Sazón Goya con culantro y achiote or 1 tsp Bijol (for color)
Bijol comes from the plant Bija or Achiote and is available at Latin markets
Pimentos for garnish
1 can petit pois Le Seur for garnish
Several white Spanish asparagus for garnish.

Clean the chicken and season carefully with salt, pepper, crushed oregano, garlic cloves and the lemon juice or sour orange. Leave overnight, covered, in a big bowl in the refrigerator.

When ready to cook, take it out from the refrigerator and fry it in a big skillet, caldero con tapa, or a big paella pan in the olive oil.

Add the onion, green pepper, and the tomato. Cook for 5 minutes.

Add the tomato sauce and move. Add the wine or beer and boil. Cook for 5 more minutes.

Add the rice (previously washed), mix everything well and add the stock, previously mixed with the Sazón or the Bijol. Move only once. Lower the heat to medium, and cook uncovered without moving until it is almost dry, when small craters form in the surface.

Move it once again from the bottom up, lower the heat to Low and cover (if it is a Paella pan, cover it with foil paper, but it must be completely covered). Cook it covered for 20 minutes.

Move it from the heat and leave it resting for 5 additional minutes.

Uncover, fluff it with a fork and serve garnished with the pimentos, petit pois (peas) and asparagus on top.