5-6 chicken thighs or legs, bone-in, skin on
Kosher salt and black pepper, to season
2 tsp cumin
1/4 cup olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves of garlic, crushed and minced
2 cups of long grain white rice, rinsed
12 oz Maduro Brown Ale
1/2 cup chicken broth
8 oz can tomato sauce
2 tsp oregano
1/2 tsp ground annatto (can substitute with turmeric)
1 tsp cumin
1 bay leaf
1/2 tsp salt
1 cup frozen peas
Season chicken with cumin, salt, and pepper. Make sure to season underneath the skin. Heat oil in a large deep skillet or Dutch oven over medium-high heat.
Add chicken and brown well on all sides, until fat is rendered, about 7-10 minutes. Remove chicken and reserve.
Add onion, bell pepper, and garlic to the skillet. Stir well and cook until onion is translucent, about 5 minutes. Add rice, Maduro Brown Ale, chicken broth, tomato sauce, oregano, annatto, cumin, bay leaf, and 1/2 tsp salt. Stir well to combine. Bring to a boil, cover, lower heat and simmer for 30-45 minutes, until rice is cooked. Add frozen peas in the last 5 minutes of cooking.
Fluff rice with a fork and serve.
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