2 lb boneless, skinless chicken thighs (1 kg), skin removed, de-boned and cut into thick strips
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon pepper powder
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
INGREDIENTS FOR RICE:
¼ cup vegetable oil (60 mL)
½ cup onion (75 g), diced
⅔ cup carrot (100 g), diced
1 lb chorizo sausage (425 g), sliced
2 cups basmati rice (400 g)
⅔ cup red bell pepper (65 g), diced
⅔ cup green bell pepper (65 g)
2 cups chicken broth (480 mL)
1 teaspoon salt
1 teaspoon saffron
1 cup beer (240 mL)
2 tablespoons caper vinaigre
¼ cup small capers (30 g)
1 cup green pea (100 g), cooked
½ cup pimento-stuffed green olives (90 g)
⅓ cup fresh cilantro (15 g), chopped
Nutrition Info
Calories 1467
Fat 72g
Carbs 124g
Fiber 3g
Sugar 8g
Protein 73g
How to Make It
1. Step
Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
2. Step
Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
3. Step
Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
4. Step
After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
