Ingredients:
2 cups long-grain white rice
3 cups chicken broth
2 teaspoons chicken bouillon (for heightened flavor)
3 pounds. boneless chicken thighs
2 tablespoons oil (olive, sunflower or coconut)
½ green pepper
½ red or yellow pepper
1 large Spanish onion
2 tablespoons green salad olives with pimento
1 tablespoon cumin
1 tablespoon turmeric
1 - 10 ounce can tomato sauce
½ cup chopped cilantro
1 teaspoon dried oregano
½ teaspoon red pepper flakes
4 cloves garlic, crushed
1 bay leaf
1 teaspoon salt
I bottle of light beer
¼ cup frozen peas
Add oil to a large skillet and cook chicken thighs on medium heat for 3-4 minutes. Add onions, stir, and cook for 2-3 minutes longer. Add garlic, peppers, onion, cumin, turmeric, oregano, red pepper flakes, salt and continue to sauté for another 2-3 minutes. Add tomato sauce, olives and bay leaf and stir to coat. Add rice and stir to coat, then add broth and bouillon. Bring to a simmer and add beer and peas. Cover and cook for 20-30 minutes. Serve topped with sliced red peppers and peas for color.
To watch Nydia share her recipe in Spanish - check this out!
All photos on Thea's Kitchen © Cynthia L. Stacey dba Thea Summer Deer