- 2 cups of "arborio" rice
- 1 whole chicken, cut into pieces and half boned
- 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 cup of boiled vegetables
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 becomes whitish, add the chopped onion, garlic, and bell pepper.
Sauté all the ingredients well. Add the wine and allow the alcohol to evaporate. The chicken should absorb this juice; let it simmer for a few minutes.
Add the broth in an amount equal to three times the rice. Stir everything well again and bring to a boil. Add the washed rice and stir to combine.
Adjust the salt to your taste. Let it simmer on low heat. When it starts to dry out, gradually add the beer. Depending on the type of rice you use, you may 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 hot and garnish it with strips of roasted peppers and finely chopped parsley, as the chef suggests.
Enjoy your meal!