- 1 whole chicken
- ½ cup of oil
- 2 onions
- 1 sprig of parsley
- 1 large chili
- 3 garlic cloves
- 6 small tomatoes
- 1 cup of dry wine
- 4 cups chicken broth
- ½ teaspoon saffron or bijol
- ½ teaspoon ground cumin
- ¼ teaspoon ground pepper
- 2 cups of rice (raw)
- 3 roasted peppers
- 1 beer
- 1 green lemon
- 1 cup petit pois (green peas)
- Salt to taste
Cut the chicken into eighths. Season with salt and pepper, add lemon and set aside.
Finely chop the onion, chili, parsley, and garlic. Heat the oil in a pot and brown the chicken. When the meat changes color and turns whitish, add the chopped onion, garlic and chili.
Sauté all the ingredients well and before they dry, add the diced tomatoes. Stir again so that all the ingredients are well integrated and the tomatoes release their juice. The chicken should be soaked in this juice, let it cook over low heat for 3 minutes. Add the dry wine, cumin and saffron. Stir everything well again and let it boil for another couple of minutes.
Add the washed rice and stir to mix. Take the opportunity to stir the bottom of the pot with the hard grains of rice well. Add the broth and let it cover everything. Adjust the salt level to your liking. Let it cook over medium-low heat. When it starts to dry, add the beer little by little. Depending on the rice you use, all the beer may not be necessary.
Observe the consistency of the rice, if you add too much liquid it could go overboard and we would have a paste. We want rice that is just right, so we have to stir slowly so that everything is well integrated. And pay attention to the texture of the grain. When the rice grain has grown and is about to open, add the petit pois. At this point you should have areas with a dense broth. Stir one last time gently, cover and turn off the heat.
Let the rice rest for 10 minutes, covered, before serving. To serve, garnish it with strips of roasted peppers and finely chopped parsley.