Ingredients
- 4 strips bacon
- 8 chicken thighs, bone and skin on
- salt
- pepper
- cumin
- 1/4 c olive oil
- 1 large onion chopped
- 1 large green or red bell pepper
- 4 cloves of mashed garlic
- 1 12 oz bottle of beer
- 3 1/2 c chicken broth
- 1 8 oz can tomato sauce
- 1/2 t Bijol powder
- 1 bay leaf
- 2 t ground cumin
- 1 1/2 t salt
- 1/2 t black pepper
- 3 1/2 c white rice cooked according to package instructions
- 1/2 c frozen green peas
Directions
Fry bacon in large skillet reserving the bacon grease. Season chicken with salt, pepper and cumin to taste. Saute chicken in bacon fat on medium high until chicken is brown on all sides. Add a little olive oil to the same pan and saute onion and pepper until onion is transparent. Add mashed garlic and saute a minute more. Add chicken broth and beer in a large pot. Add the chicken, onion, pepper and garlic to the pot. Add tomato sauce, Bijol powder, the bay lean, the cumin, salt and pepper. Chop bacon and add to mixture. Bring to a boil and then reduce heat. Add the frozen peas to the cooked rice. Mix rice and peas with liquid ingredients. Chicken can be served in whole pieces or you can shred the chicken and take out the bones.
