2 chickens
3 garlic cloves
1 sour orange
1/3 c. oil
1 green pepper
1 onion
1 can tomato sauce
2 cans pimentos
1 can green peas
1 can asparagus tips
2 tbsp. salt
2 tbsp. Accent
1/2 tsp. pepper
1 bay leaf
3 1/2 c. cooking wine
2 c. chicken bouillon
2 lbs. Valencia rice
Saffron for coloring
4 oz. can beer

Cut the chicken in quarters and season them with chopped garlic and the sour orange. Heat the oil and brown the chickens, add the finely chopped onion, add the finely chopped garlic. Add the tomato sauce, pimentos (finely chopped with their liquid), add the liquid of green peas and the liquid of asparagus.

Add the salt, pepper, bay leaf, Accent, the saffron, cooking wine, bouillon, and beer. Wash and soak the rice. When the chicken is halfway cooked, add rice. Leave it simmering until fully cooked. Add green peas and garnish with pimentos, asparagus, and green peas. Makes 8 servings.