| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken | 8 | Servings | |
INGREDIENTS
| 1 | lg | Bell pepper — chopped |
| 1 | md | Onion — chopped |
| 1 1/2 | c | Long grain rice |
| 1 | Bottle beer | |
| 1 | cn | Tomatoes — drained |
| 1 | tb | Turmeric |
| Saffron | ||
| dr | Yellow food coloring | |
| 1 | Jar green olives | |
| Some frozen peas | ||
| 1 | sm | Jar of pimiento's |
| 1 | Chicken — cut up |
INSTRUCTIONS
Marinate the chicken in the criollo sauce overnight in the fridge. Shrimp can also be added. In a large pan put a little oil and saute the bell pepper and onion. Adding the rice to just coat with a tiny bit of oil. Add the beer, tomatoes, turmeric, saffron, turmeric, food coloring (if you use it) And bring this to heat. Add the drained chicken, cover and simmer on very low heat until the rice is cooked and separate. Approximately 15 minutes. Then add the drained jar of green olives, some frozen green peas (the heat of the rice will cook them), and the pimentos. If you increase the amount of rice just add chicken stock to cover about 1 inch. Because it's so flexible this is a good company dish. And very pretty. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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