Arroz Con Pollo - cooking recipe

Ingredients

1 chicken, cut up, each breast half should be cut into 2 portions
3 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, minced
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/4 cup cilantro leaf, roughly chopped
2 cups converted rice (I use Uncle Ben's)
28 ounces canned tomatoes, broken up, and use liquid too
1 tablespoon tomato paste
1/2 cup sherry wine
3 cups chicken broth
1/3 cup black raisins (soak first if very dry)
1/2 cup green olives, stuffed with pimento
1/3 cup slivered almonds
1 cup peas, frozen
1 teaspoon cumin
2 teaspoons turmeric (or achiote or saffron, for color)
1/2 teaspoon black pepper
1 teaspoon salt
1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper)
3 eggs, hard boiled, for garnish
parsley, for garnish

Preparation

1. Take skin off thighs and breast portions. Leave skin on drumsticks and wings.
2. Put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. Add chicken and saute 5 minutes.
2. Add garlic and bell peppers, saute 3 minutes more.
3. Add everything else except garnishes. Bring heat to medium-high, stir and bring to a boil.
4. When it reaches a boil, cover and reduce heat to a high simmer. Cook approximately 35-40 minutes. It will still look slightly wet. Turn off flame and let it sit for 10 minutes before serving. Garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.