CUBAN CHICKEN AND RICE

“The earth has music for those who listen” -Shakespeare

ingredients

3 lbs chicken thighs and boneless breasts
1/2 cup olive oil
3 cups uncle bens converted rice
5 cups chicken broth
2 tablesoons red hot pepper sauce
1 cup dry white wine
1 large can of diced red tomatoes with juice
1/3 pound cubed bacon
1 large white onion
4 oz pimentos cut in cubes
2 green peppers cut in cubes
2 head garlic peeled and minced
1/2 cup fresh lime juice
1 bunch fresh oregano chopped
1 bunch fresh parsley chopped
2 bay leaves
4 oz. frozen green peas
1 jalapeño

directions

Combine 1 head of garlic and lime juice. Coat the chicken and allow to marinate overnight. Remove chicken from marinade and season generously with salt and pepper. In a heavy bottomed pot over medium heat brown the chicken on all sides. Remove chicken from the pot add the onion and bacon cook until a light brown color(I like my bacon crispy) add green pepper and diced jalapeno pepper, rice, white wine ,chicken stock and tomatoes, red hot, bay leaves and oregano. Stir well and return chicken to the pot placing the thighs on the bottom and the breasts on top. Cook in oven at 375 covered for about 1 1/2 hours or till rice has absorbed liquid and is cooked. Add the peas and pimentos and cook uncovered about 10 minutes.