Arroz Con Pollo in a Cast Iron chicken with rice
Ingredients
- 4 chicken thighs with skin
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 1/2 teaspoons white pepper
- 2-3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped coarse
- 1 medium red Bell pepper, seeded and chopped coarse
- 4 large garlic cloves, skinned and sliced thin
- 1 medium tomato, chopped coarse
- 1 1/2 cups chicken broth
- 12 ounces Cuban or Mexican beer
- 1/2 teaspoon saffron
- 1 tablespoon tomato paste
- 1 small jar of sliced red pimientos, divided in half
- salt and pepper to taste
- 1 1/2 cups Valencia or arborio rice
- 6 ounces small raw green peas
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