Because of my job, now is the time to find good meals, that I can make ahead during the day, and reheat late at night when I get home… Not the easiest task, but it makes all the difference knowing you are coming home to a homecooked meal! This meal was great. I knew Mike would love it because it was Spanish, and also because I am not too proud to admit that I used good Ole IRON CITY in the dish ( a Pittsburgh Flair! ) HA! PS – You can get a jar of Saffron at TJ’s for like 1/4 of the price at the regular supermarket!! 🙂
I also substituted Brown rice for the parboiled rice.
2 Tbsp extra-virgin olive oil
9 4-oz boneless, skinless chicken breasts
1 large onion, chopped
1 green bell pepper, diced
4 cloves garlic, minced
1 12-oz bottle lager beer
3 1/2 cups low-sodium chicken broth
1 (8-oz) can tomato sauce
1/2 tsp saffron threads
1 bay leaf
2 tsp dried oregano
2 tsp cumin, ground + more to season chicken
1 tsp salt + more to season chicken
1/2 tsp black pepper + more to season chicken
3 1/2 cups parboiled rice
1/2 cup frozen peas
Season the chicken lightly with salt, pepper and cumin. Heat 1 tablespoon oil in a large skillet. When hot, add the chicken and brown on both sides, about 2-3 minutes per side. Repeat with remaining oil and chicken. Set aside and cover with tin foil.
To the skillet with remaining hot oil, add the onion and green pepper, cooking until the onion is translucent. Add the garlic and cook an additional minute or two.
Pour chicken broth and beer into a large Dutch oven. Add the browned chicken, cooked onions and green pepper, tomato sauce, saffron, bay leaf, oregano, cumin, salt, and pepper. Bring everything to a rolling boil, reduce heat, cover and cook on low for 10-12 minutes.
Add the rice; stir. Bring to a boil and reduce heat. When the rice has absorbed some of the liquid, cover and simmer on low for about 40-45 minutes, or until the rice is fully cooked and not soupy. Add the frozen peas during the last five minutes of cooking.