Chicken rice La Chorrera (arroz con pollo a La Chorrera)


1 three pounds chicken
2/3 cup oil
¼ kilogram onions
1 stalk of parsley
1 large pepper
2 cloves of garlic
12 small tomatoes
4 cups chicken stock
1 cup dry wine
2 tablespoons salt (approx.)
½ teaspoon saffron
½ teaspoon cumin
¼ teaspoon pepper
½ kilogram rice
1 can sweet red peppers
1 small can green peas
1 small can asparagus

Cooking instructions: 

Cut the chicken up in eights and fry it in hot oil. Then, using the same oil, make a sauce with the onions, the parsley, the garlic and the tomatoes.

Add the stock and let it boil for some minutes until the chicken is tender.

Add the wine, the salt, the saffron, the cumin, the pepper and the water from the sweet red peppers, the green peas and the asparagus.

Let it boil and add the rice. Cook for about 30 minutes over low heat or in the oven at 400ºF for the same amount of time or until the rice is soft.