3 Lb of chicken (thighs work well)
1/2 cup extra virgin olive oil
4 Cloves of garlic
1 Lime
1 Medium size onion, chopped
1 Medium size green pepper, chopped
1 1/2 cups of white rice
1 cup of tomato sauce
1/2 cup extra virgin olive oil
4 Cloves of garlic
1 Lime
1 Medium size onion, chopped
1 Medium size green pepper, chopped
1 1/2 cups of white rice
1 cup of tomato sauce
1/2 cup dry white cooking wine
1 can red pimentos, cut into strips
3 cups of chicken broth
1/4 Tsp dry saffron
1 Tsp of cumin
1 can or bottle of beer
2 red pimentos for garnish, cut into strips
1 small can of sweet peas (drained)
1 can red pimentos, cut into strips
3 cups of chicken broth
1/4 Tsp dry saffron
1 Tsp of cumin
1 can or bottle of beer
2 red pimentos for garnish, cut into strips
1 small can of sweet peas (drained)
Salt and fresh ground pepper to taste
Wash the chicken, and dry. Season with salt, pepper and the juice of a lime. Cook over medium heat in a large heavy casserole, heating half of the oil until fragrant. Brown all the pieces for about 6 to 8 minutes. Remove the chicken and set it a side.
Add the rest of the oil to the casserole and cook onion, bell pepper and the garlic, stirring until the onion is transparent, about 6 to 7 minutes. Add the tomato sauce, pimentos, bay leaf and cumin. Let them cook for 5 minutes, stirring. Add the wine, beer and chicken and cook for another 5 minutes, stirring constantly. Add the chicken broth and bring to a boil.
Add the rice and adjust the seasonings (it should be a bit salty to the taste. Bring to a boil over medium/high heat. Reduce heat and cook on medium/low heat without disturbing for about 20 or 25 minutes (until most of the liquid has being absorbed).
Remove from heat. Add 3/4 cup of the peas and cover. Cook for another 15 to 20 minutes on low heat. Add the rest of the sweet peas and pimentos to garnish. Serve hot.
