Of all the islands in the Caribbean, Cuba is the most typically Spanish in background and cuisine. The major ingredients of this popular dish--rice, chicken, and oil--are all of Spanish origin. Still, a Cuban arroz con pollo is unmistakably Latin American. It derives its characteristic taste from the "sofrito, " a basic blend of garlic, onions, and green peppers, which lends flavor to most Cuban stews, enchiladas, and soups.

Another characteristic of Cuban cuisine is the "adobo, " a mixture of lime juice or bitter Seville orange juice, crushed garlic, and salt, and used to marinate most meats and poultry. Maricel Prescilla, a native of Cuba and a food consultant, advised me on the following version of this popular dish.

Platanos fritos (sauteed sweet bananas) are the classic accompaniment to this dish.

Preparation time: 20 minutes, marinating: 2 hours minimum, cooking: 45 minutes.

MARINADE (ADOBO)
2 lg. cloves garlic, crushed
1 tsp. salt
1 (4 lb.) chicken, cut into 8 serving pieces
2 tbsp. oil
1 med. Spanish onion, chopped
1 med. green bell pepper, seeded and chopped
1 bay leaf
1 tsp. ground cumin
1 tbsp. sweet paprika
1/2 tsp. oregano
Juice of 1 lime
1/2 tsp. white pepper
1 c. tomato sauce
1 c. beer
2 c. rice
2 c. chicken stock
1 c. cooked green peas
2 red bell peppers, roasted and cut into strips
1/3 c. pitted, coarsely chopped green olives

To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours.

Heat 1 tablespoon oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.

Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and beer.

Add the chicken pieces, and simmer over medium heat for 5 minutes. Stir in the rice and half of the stock. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until rice is tender, about 25 minutes, adding more liquid as required.

Carefully mix in green peas, adjust seasoning, and arrange on a large platter. Garnish with roasted red peppers and green olives. Serves 4.