Ingredients

The following ingredients have 8 Servings
  • 8 skinless (boneless chicken thighs, chopped)
  • 1 cup chopped onion
  • 1 medium bell pepper
  • 2 cloves garlic
  • 2 tbsp cilantro (chopped)
  • 1 tbsp olive oil
  • 3 3/4 cups water
  • 3/4 cups light beer
  • 2 oz tomato sauce
  • 1 chicken bouillon cube
  • 1 packet Badia sazon (or make your own, see above)
  • 6 oz frozen mixed vegetables
  • 2 tbsp 30 g alcaparrado (or pitted green olives, capers and pimentos)
  • 2 1/4 cups uncooked long grain white rice
  • 2 tsp kosher salt

Instruction

  • Place onion, bell pepper, garlic, and cilantro in a chopper or food processor to chop fine.
  • In a large heavy pot with a good fitting lid such as a Dutch oven; heat 1 tsp of oil over medium heat.
  • Season chicken pieces with salt and sauté until browned, about 5-7 minutes.
  • Remove chicken and set aside.
  • Heat remaining oil in skillet, then add onions, peppers, garlic and cilantro.
  • Sauté, stirring frequently, about 5 minutes.
  • Add water, beer, tomato sauce, chicken bouillon, sazon, chicken and salt.
  • Cook 10-12 minutes on medium heat.
  • Add frozen mixed vegetables, alcaparrado (or pimientos) with a little of the brine (liquid) from the olive jar, and rice.
  • Stir and bring to a boil.
  • Reduce heat to medium low and simmer uncovered, stirring occasionally until water boils down and barely skims the top.
  • Once the water level reaches the top of the rice, cover with a tight fitting lid so no steam escapes and cook 25-30 minutes. (Tip: if your lid doesn't have a good tight fit, place a paper towel over the pot then cover as pictured below)
  • Shut heat off and let the pot sit wit the cover on an additional 10 minutes.
  • Remove lid and fluff with a fork.