salt and pepper
red onion, chopped
garlic cloves, chopped
fresh cilantro, blended in a food processor with a little water
1/2 cup Guinness stout or 1/2 cup
bell peppers, sliced for added color
( 1 red and 1 green or or yellow. This is optional)
2 1/2 cups
- Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool.
- In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy.
- Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked.
- Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.