2 lbs chicken breast (boneless, skinless)
2 lbs chicken thighs (boneless, skinless)
2½ cups Valencia or Arborio rice
1 lemon or lime juice
2 garlic cloves (minced)
1 tsp dried oregano
1 tsp cumin (ground)
2 tsp salt
Pepper to taste
Red pimientos (for garnish)
1 can Petit pois (for garnish)
1 large yellow onion (finely chopped)
½ red bell pepper (cored, seeded and finely chopped)
½ green bell pepper (cored, seeded and finely chopped)
4 garlic cloves (minced)
1 tomato (seeded and finely chopped)
2 tbsp tomato paste
2 bay leaves
¼ tsp saffron
¼ cup olive oil
2 cups chicken broth
3 cups water
1 bottle beer
Salt and Pepper to taste
Rinse chicken well and dry with paper towel. In a mixing bowl, add lemon juice, garlic, oregano, cumin, salt and pepper and mix well. Place chicken in the bowl. Coat and season all chicken pieces with the mixture. Let it marinade for about 1hour.
In a deep pan, add about 3 tbsp olive oil, heat it over medium heat, and add the chicken pieces. Sauté and brown all the pieces for about one or two minutes per side. Remove the chicken from the pan, place it on a separate dish and cover it loosely with foil.
Don’t discard the left over oil in the pan. Add the rest of the olive oil, onion, bell peppers and garlic. Stir and cook on medium heat for about 2 minutes. Add tomato, continue stirring and let it cook for about two more minutes. Now, add the bay leaves and simmer for about 1 minute; finally, add the tomato paste, salt and pepper to taste, stir and let it simmer for about 2 more minutes.
Add the chicken with all juices left on the dish and make sure the chicken gets well coated in the sofrito or sauce. Stir and cook for about 3 minutes. Add the water, chicken broth and saffron and stir well. Let it cook on medium heat for about 30 minutes.
(Some people like to wash the rice before cooking it. Do this by placing the dry rice into a separate bowl, add cold, tap water and rinse it at least twice before adding it to the pan).
Once the chicken has been cooking for about 30 minutes, add the beer and bring to a boil. Add the rice, stir well and reduce heat to low. Cover pot and cook rice for about 20-30 minutes or until tender. When rice is done, add and stir in the petit pois, finish by adding pimientos to garnish.
Serving: about 8