- 1lb. Rice.
- 4 Chicken thighs, cut into pieces.
- 6 Cups poultry stock.
- ¾ Cup black beer.
- 1 Medium red onion.
- 1 Chili pepper.
- 3.5 oz. Peas.
- 1 Green pepper.
- 1 carrot.
- 2 Garlic cloves.
- 1 Bunch cilantro leaves.
- 1 Tablespoon choricero pepper pulp.
Chop green pepper, chili and carrot into thin julienne strips.
Chop the onion and garlic into a brunoise.
Place cilantro and a bit of broth in a Magefesa blender and process.
Heat oil in a Magefesa Enameled Steel Paella Pan and sauté the chicken pieces. Remove from heat and reserve.
Add peppers, onion, carrot and garlic to pan and sauté for further minutes.
Return chicken to pan, pour in beer and cook until reduced.
Add the tablespoon of choricero pepper pulp and liquefied cilantro, and sauté for 4 minutes.
Incorporate rice, making sure it gets well distributed throughout the pan.
Pour in hot poultry stock, cook for 5 minutes on high heat. Season with salt and pepper. Lower heat and simmer for 12 -15 minutes.
Remove from heat, covered with a cloth and let rest for 5 minutes before serving.
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