Puerto Rican Rice And Chicken Stew

In a small bowl, combine the garlic, oregano, cumin, and slat and pepper. Rub mixture into chicken pieces and let stand, covered, at room temperature for at least 1 hour.

Heat the oil in big stockpot or cast iron dutch oven, add the chicken and saute until golden on all sides. Remove the chicken and reserve. Add the onion to remaining oil (add more oil if necessary), add the green pepper, ham, tomatoes and saute. Return the chicken to the pot, reduce heat to Low, cover and simmer about 20 minutes.

Wash and drain the rice. Increase heat to medium high. Add the rice and saute for two minutes until all grains are well coated, about 2 minutes. Stir in the stock, or the stock and beers. Bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, but still soupy, about 18 minutes.

Stir in the cheese, peas, olives, and capers. Cover and simmer until the cheese melts or if not using cheese, until it is heated through, about 5 minutes.

Serve in individual bowls garnished with the pimento strips.