This meal holds a special place in my heart as the quintessential homecoming dish. Whenever I came home on leave or returned from an extended trip, I could always count on being greeted with this comforting meal. While some recipes suggest using tomato paste, the vibrant yellow color in this dish actually comes from Bijol seasoning or the more luxurious Saffron.
Ingredients
- 5 Chicken legs
- 5 Chicken Thighs
- 2 tbsp Bijol or Saffron when using saffron, use less
- 1 cup Pimentos
- 2 cloves Garlic crushed
- 1 whole Green Pepper Large, chopped
- 1 whole Onion chopped
- 2 tbsp Oregano
- 2 whole Bay Leaves
- 2 tsp Cumin
- 1 cup Early Peas canned
- 1 20 oz. Beer Tall Boy size
- 4 cups Pearl Rice
Instructions
- In a duch oven, brown the chicken legs and thighs. Cook for about 15 min, turning occasionally.
- Add the bell pepper and garlic and cook for another 10 minutes.
- Add the pearl rice and Bijol seasoning. Mix well. Add the beer, oregano, bay leaf and cumin, cook for about 15 min.
- If the beer has evaporated, add chicken stock and or water just above the rice mix. Cover and cook on low heat until the rice is tender. Usually about 1 to 1.5 hours.
- When the rice is tender, serve warm.
Nutrition
Calories: 341kcal | Carbohydrates: 3g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 131mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 26mg | Calcium: 43mg | Iron: 2mg