Brown the chicken in a large skillet, over medium heat, then add the chorizo cook it until firm, about 15 minutes.
Stir in the bell peppers, onions, and serrano peppers. Cook until the vegetables are tender. Add the chicken stock to a rice cooker along with the beer, salt, pepper, and olives with juice. Stir in the chicken mixture and the rice, Set the rice cooker to steam for 25 minutes and enjoy.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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