Arroz con Pollo del Mercado de Perez

Step 1: Place the chicken parts in a large saucepan, cover with water and add the bay leaf, onion and garlic. Salt to taste. Bring to a boil and simmer until chicken is cooked through, about 20 minutes. Let cool, then shred chicken from the bones. Set aside. Save cooking liquid.

Step 2: In a heavy bottomed pot, melt the butter. Add the achiote, garlic, bell pepper and onion. Saute for 2 minutes, then add the salami(if using), the shredded chicken and the cooked rice.

Step 3: Add one cup of the chicken broth, the peas and the corn. Add salt and pepper to taste.

Step 4: Right before serving, mix in the chopped cilantro.

Typically, the rice is served in a beautiful dome shape with a ladle. If you don't have a big ladle, put the finished rice into an individual round serving sized bowl, then invert the bowl onto the serving plate.

Normally, this is served on a big plate along with "Ensalada Russa (beet and potato salad) and patacones (fried plantain or yucca patties).