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