Badia

1 whole chicken breast, cut into 4 pieces ·
3 tablespoons olive oil ·
1 bunch of scallions ·
1 cup onions, finely chopped and drained ·
2 large, firm tomatoes, peeled and chopped ·
2 cloves garlic, crushed in a mortar with some salt ·
1 red bell pepper, peeled, seeded and chopped ·
1 tablespoon tomato puree ·
1 tablespoon ketchup ·
2 envelopes Badia Sazon Tropical® ·
2 envelopes Badia Sazon Tropical® with annato and coriander ·
1/2 teaspoon yellow coloring ·
1 cup rice ·
2 cups of broth in which the chicken was cooked ·
1 bottle of beer (8 ounces) ·
1/4 cup peas ·
salt, chili powder and pepper to taste

Heat the oil in a large skillet over medium heat. Add onions and cook 1 minute. Add the tomatoes and cook 2 to 3 minutes. Add the red pepper, garlic, sazon Badia, yellow coloring. and pepper to taste. Cook, stirring 2 or 3 times until it becomes a heavy sauce. Divide this sauce in 2 parts. Put half the sauce in a saucepan with the chicken, adding enough water so that when the chicken is cooked you will have 2 cups of broth. When the chicken is cooked, remove the bones and cut into small pieces. In another saucepan, add the rest of the tomato sauce, diced chicken, peas, 2 envelopes of Badia Sazon Tropical® with annato and coriander, tomato puree, ketchup, rice, broth, beer and a dash of chili powder. Stir and check seasoning. Cook uncovered until the mix is almost dry and bubbling, about 5 minutes. Cover and cook on very low heat until the rice is tender, about 30 minutes. Optional: Before serving, you can add 1/4 cup sliced, pimiento stuffed Spanish olives. Serves 4