- 2 cups of "arborio" rice
- 1 whole chicken, chopped and half deboned
- 4 tablespoons of olive oil
- 2 onions
- 1 sprig of parsley
- 1 red bell pepper
- 3 cloves of garlic
- 1 beer
- ½ cup of wine
- 6 cups of chicken broth
- 1 teaspoon of turmeric or bijol
- 1 tablespoon of ground cumin
- 1 tablespoon of oregano
- Salt and pepper to taste
- 1 taza de verduritas hervidas
Cut the chicken into eighths. Season it with salt and pepper and set it aside. Finely chop the onion, bell pepper, 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 bell pepper.
Sauté all the ingredients well. Add the wine and let the alcohol evaporate. The chicken should soak up this juice; let it simmer for a few minutes.
Add the broth in an amount three times that of the rice. Stir everything well again and let it boil. Add the already washed rice and stir to mix.
Adjust the salt to your taste. Let it cook on low heat. When it starts to dry, gradually add the beer. Depending on the rice you use, you might not need all the beer.
When the grain of rice has grown and is about to open, add the vegetables. Cover and let your rice with chicken finish cooking.
Serve it very hot and decorate it with strips of roasted peppers and finely chopped parsley as the chef suggests.
Enjoy your meal!!