Since this arroz con pollo is from Mexico, it would be appropriate to use a Mexican beer, such as Tecate.
Juice of 1 lime
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. freshly ground balck pepper
1 whole hicken (2 1/2 to 3 lb.), cut into 6 to 8 pieces
Vegetable oil, for frying
1 Spanish onion, chopped
1 green bell pepper, chopped
1 can (8 oz.) tomato sauce
1 tbsp. sweet paprika or saffron
1/2 tsp. dried oregano
1 bay leaf
2 cups Valencia rice (sometimes called Spanish rice)
1 can (12 oz.) beer (lager, not dark beer)
2 cups chicken broth
1 cup frozen green peas, thawed
1 jar (2 oz.) diced pimientos, drained
1/4 cup pitted green olives
1. In a small bowl, combine lime juice, garlic, salt, and pepper. Place chicken in a shallow nonmetal dish and pour lime marinade over it. Cover and refrigerate for 2 hours.
2. In a large skillet, heat 1/4 inch of oil. Add chicken and cook until golden brown all over, 4 to 6 minutes per side. Set aside and keep warm.
3. Pour off excess oil from skillet and cook onion until tender, about 3 minutes. Add bell pepper and cook until tender, 2 to 4 minutes. Stir in tomato sauce, paprika, oregano, and bay leaf. Stir in rice, beer, and 1 cup chicken broth. Bring to a boil over medium heat. Add chicken, reduce to a simmer, cover, and cook until rice is tender, about 30 minutes. (Add remaining 1 cup broth slowly if required.)
4. Discard bay leaf. Add peas and stir. Serve garnished with pimientos and olives.