MAIN DISHES
Cuban Style Chicken-Yellow Rice
Serves: 6 to 8 people – Cooking time 45 minutes
INGREDIENTS:
Olive Oil for cooking
One 3-pound whole chicken, cut into 8 pieces
One large white onion, chopped fine
One green bell pepper, chopped fine
2 cloves garlic, chopped fine
½ canned tomato sauce
½ cup dry wine
4 cups of water
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon dried oregano
1 bay leave
½ teaspoon bijol(turmeric) or ½ teaspoon saffron
5 cups white long-grain rice
12 fluid ounces beer
1 cup frozen sweet peas
¼ cup olive oil
PREPARATION:
1. Coat the bottom of a large saucepan with olive oil and heat over a high heat. Add the chicken, onion, bell pepper, and garlic and cook until the chicken pieces are golden brown.
2. Add to tomato sauce, wine, and water and bring to a boil over medium heat. Stir in the salt, cumin, oregano, bay leaf, and bijol, and then add the rice. Continue to cook over a medium heat, uncovered, until most of the liquid has been absorbed by the rice.
3. Add the beer and peas. Cook, covered, for 20 minutes, or until the rice is tender. Remove from the heat and add the extra olive oil. Let stand for 10 minutes before serving. |
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