Ingredients
- 1 (3 pound) chicken cut into 8 pieces, skin removed
- Salt and pepper
- 1 lime, juiced
- 1/2 cup pure Spanish olive oil
- 1 onion, small dice
- 1 green pepper, small dice
- 1 roasted red pepper, small dice
- 3 cloves garlic, minced
- 1 cup prepared tomato sauce
- 1 teaspoon ground cumin
- 1 bay leaf
- 1/2 cup dry white wine
- 12 ounces beer
- 1/2 cup sherry
- 3 cups chicken stock
- 1 1/2 cups Valencia rice, soaked in cold water for 1 hour
- 5 saffron threads
- 1 cup frozen sweet peas
Directions
Preheat oven to 350 degrees F.
Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
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By gzschau65_2894204
St. Louis, MO
on September 19, 2010
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I thought it was bland, and if I say bland, my husband says flavorless. A lot of work, a lot of ingredients, a lot of $$$$ for a dinner that did not come out as described and that my family did not enjoy. I can't believe I wasted an entire bottle of my favorite beer, Sam Adams Summer Ale, on this recipe.
By lleemcc
Hollywood, Fl
on March 03, 2010
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This recipe came out wonderfull, I did not use the sherry or saffron but it was still wonderfull, cant wait to make it again
By runninbyrd_12703057
los alamos, 71
on March 01, 2010
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Pretty good and easy to prepare. I left out the wine and sherry, just added the beer, and cutback the broth to 2 cups instead of 3 cups. Also, increased the rice to 2-1/2 cups, used white long grain. Excellent.
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