Cuban Chicken and Rice

Heat oil over medium heat in a large nonstick skillet. Sprinkle chicken with salt and pepper, then add to skillet, turning to brown on all sides. Remove chicken and set aside.

Add onion and garlic to pan and cook until soft and golden, about 5-10 minutes. Return chicken to pan. Add 2 cups hot water, Bijol and more salt and pepper if desired. Bring to a boil, reduce heat and simmer 20 minutes, or until chicken is cooked. Remove chicken and set aside to cool.

Bring remaining water to a boil, add rice, cover, reduce heat and simmer until water disappears, about 10-15 minutes. Add beer, replace cover and cook another 10-15 minutes, until rice is done and no liquid remains in the bottom of the pan.

When chicken is cool enough to handle shred meat and discard skin and bones.

To serve lay on third of the rice in a flat baking dish. Cover with a third of the mayonnaise, then all the chicken. Next put half the remaining rice, covered with half the remaining mayonnaise, half the olives, half the pimento strips then half the capers.

Top with remaining rice, remaining mayonnaise, remaining olives, remaining pimento, capers then cooked peas. If using sliced egg arrange on top before adding peas. Serve warm.