Ingredients
4
4 servings
- •2 lb boneless, skinless chicken thighs, skin removed, de-boned and cut into thick strips
- •1 clove garlic, minced
- •¾ teaspoon salt
- •¼ teaspoon cumin powder
- •¼ teaspoon pepper powder
- •1 tablespoon fresh oregano, chopped
- •1 tablespoon fresh thyme, chopped
- •¼ cup vegetable oil
- •½ cup onion, diced
- •⅔ cup carrot, diced
- •1 lb chorizo sausage, sliced
- •2 cups basmati rice
- •⅔ cup red bell pepper, diced
- •⅔ cup green bell pepper
- •2 cups chicken broth
- •1 teaspoon salt
- •1 teaspoon saffron
- •1 cup beer
- •2 tablespoons caper vinaigre
- •¼ cup small capers
- •1 cup green pea, cooked
- •½ cup pimento-stuffed green olives
- •⅓ cup fresh cilantro, chopped
Instructions
- Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
- Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
- Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
- After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
- Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 1467
- Carbohydrate: 124g
- Fat: 72g
- Fiber: 3g
- Protein: 73g
- Sugar: 8g
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