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| Chef | |
| Submitted | May 31st 2010 |
| Cuisine | Mexican |
| Category | Main Course |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
1 yellow onion, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
1/4 cup chopped cilantro
2 chicken breasts
2 Tbs olive oil
2 Tbs tomato paste
1/4 cup sliced Spanish olives
2 bay leaves, dried
2 cups rice
3 cups chicken stock
6 oz beer
Spices to taste: cumin, oregano, granulated onion, garlic powder, coriander
Directions
Marinate chicken overnight in olive oil and spice mixture. Place in a crock pot and cover with chicken broth. Cook on low for 6 hours; remove from both and shred.
Heat oil in a large pot over med heat. Saute onions and peppers until sauce.Add tomato paste, olives, garlic, and bay leaves; cook another minute.
Stir in rice, chicken stock, and beer. Bring to a boil until most of the liquid has evaporated.
Reduce to a simmer, cover and cook another 20 minutes until rice is softened. Stir in chicken and cook until it's heated through. Season with salt and pepper to taste.
Heat oil in a large pot over med heat. Saute onions and peppers until sauce.Add tomato paste, olives, garlic, and bay leaves; cook another minute.
Stir in rice, chicken stock, and beer. Bring to a boil until most of the liquid has evaporated.
Reduce to a simmer, cover and cook another 20 minutes until rice is softened. Stir in chicken and cook until it's heated through. Season with salt and pepper to taste.
Citation: Fonda Baricua