Happy Cooking After 30

Hi Everyone! This past Sunday we planned another BBQ, I swear it must of been 110 degrees out. I washed some clothes picked up some of my daughters old shoes for the less fortunate and then the heat took over. I just couldn't. I opened the window and screamed at my husband (hey! no bbq, arroz con pollo today), he was very happy to hear that. I happen to make a very good arroz con pollo, allot goes into it. Are you ready:

1 pack (4 pd) boneless Chicken Breast (cut into 8 pieces each)
2 limes (juiced)
salt & pepper (2 pinches of each)
1/2 cup of Extra Virgin Olive Oil
1 medium yellow onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
3 garlic cloves (minced)
1 tsp ground cumin
1 bay leaf
1 cup of tomato sauce
1/2 cup of dry white wine
1/2 cup of vino seco (this is Spanish dry white wine) It's only for cooking
1 (12oz) bottle of bear
3 cups of chicken stock
3 cups of valencia rice
5 threads of saffron

Over medium heat pour the olive oil in a dutch oven (a big pot), add the chicken pieces, lime juice and sprinkle with the salt and pepper. Brown the chicken on all sides. Remove the chicken and set a side. To the same pot add onion, peppers, garlic and cook until translucent (you may need to drizzle with some more olive oil if not enough in pot). Add tomato sauce, cumin and bay leaf, cook for another 5 minutes. Then add the chicken, wines, beer, and cook for another 5 - 8 minutes. Add the stock and bring the pot the a boil and adjust the seasoning adding a little more salt (only if needed). Add the rice and saffron. Bring the mixture to a complete boil, cover and then set on low and let it cook for 20 minutes. I think the reason my out come is so tasty and out right good is because I don't just leave and come back in 20 minutes. My technique is I stirr it every 5 minutes up to 20 minutes and what I'm doing is spreading all the liquid to absorb more evenly. Some might think (oh but she's letting all the steam out, the rice won't cook). Believe me if you just leave it their it will burn on the bottom and not absorb like it should.

TIP* While I'm browning the chicken (which takes like 10 minutes) I'm dicing my onion, peppers and garlic into a medium bowl. SAVES TIME.

This may sound complicated but its not. Your basically just throwing and pouring all these ingredients into a pot. It's fun, for me at least. Enjoy!!!!