Arroz con Pollo II

Cooking Recipes Catalogue
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Chicken and rice simmered with saffron, tomato sauce, bell pepper, onion, garlic, peas and beer.

INGREDIENTS (for 6 servings):

PREPARATION:

  • Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
  • Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
  • Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.