Arroz Con Pollo

4 garlic cloves, mashed
1 tbs. salt
1 tsp. fresh ground pepper
1/2 cup sour orange juice
4 lbs. skinned chicken legs, breasts
1/2 cup vegetable oil
2 large onions, peeled, chopped
1 large green pepper, cored, seeded, chopped
3 cups chicken broth
5 strands saffron
2 cups arborio rice
1 cup drained canned early sweet peas
1 8-oz. jar pimentos, drained, cut into long strips
1 can beer

1. Make a marinade with the garlic, salt and black pepper and the sour orange juice. Add this to the cut chicken pieces. Refrigerate for about two hours.

2. Heat the oil in a shallow pan. Add the chicken and brown on both sides. In the same oil, add the onions and the green peppers. Then add chicken broth, saffron and the rest of the marinade. Let simmer for at least 10 minutes. Add the rice and stir.

3. Cover and let simmer for 25 minutes. When the liquid has been absorbed, add the beer. Cover for about 3 minutes. Garnish the rice with the pimentos and sweet peas.