 Ingredients:4 strips of bacon
8 chicken thighs, bone in, skin on
Salt, pepper, and cumin for Chicken
Olive oil for frying
1 large onion, chopped
4-5 cachucha peppers (or 1 large green pepper), chopped
4 cloves garlic mashed
1 (12 oz.) bottle of beer
3 1/2 cups chicken broth
1 8 oz. can of tomato sauce
1/2 teaspoon Bijol Powder
1 bay leaf
2 teaspoons oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 1/2 cups of uncooked rice (converted rice improves the odds)
1/2 cup frozen green baby peas (optional)
Directions:1. Saute the bacon in a large frying pan. Reduce heat to medium low and let the fat render out of the bacon - about 10 minutes. Meanwhile, season the chicken lightly with salt, pepper and a little cumin. Once the fat is released, remove the bacon, increase temperature to medium-high and add the chicken to the hot bacon fat. Remove the chicken when it is browned on both sides - about 10 minutes.
2. Add a little olive oil to the same pan you fried the chicken in, and saute the onion and green pepper until the onion is translucent. Add the mashed garlic and cook an additional minute or two, stirring frequently.
3. Take the chicken broth and beer and pour into a large covered pot. Add the browned chicken pieces, cooked onions and green pepper, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. Toss it in! Bring everything to a rolling boil, reduce heat, cover and cook on low for 15 minutes.
4. Add the rice. Bring to a boil and reduce heat. When the rice has absorbed some of the liquid, cover and simmer on low for about 30-45 minutes, or until the rice is fully cooked and not soupy. Add a little extra broth if it becomes too dry. Add the frozen peas during the last 10 minutes of cooking only.
5. For a dinner, serve the whole chicken pieces with the rice. For a party, you may remove the chicken, skin, de-bone and break it into bite-size chunks. |
