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Tips To Improve This Recipe
- Marinate the chicken for at least an hour to enhance the flavor.
- Use a heavy-bottomed pot to prevent the rice from sticking or burning.
- Let the dish rest for a few minutes before serving to allow the flavors to meld.
Ingredients 0/11
Why You'll Love Making This
Step 1
Gently heat some vegetable oil in a heavy pot over medium heat. Season the chicken with salt and pepper, then cook it in the hot oil until it’s nicely browned on both sides, about 2 minutes per side. Once browned, take the chicken out and set it aside, but leave the drippings in the pot.
Step 2
Add the chopped onion and garlic to the pot and sauté them in the drippings until the onion becomes soft and translucent, which should take around 5 minutes. Stir in the cilantro, season with a bit more salt and pepper, and cook everything together for another couple of minutes.
Step 3
Now, put the chicken back into the pot along with the rice, water, beer, carrot, and peas. Cover the pot with a lid, turn the heat down to low, and let it simmer gently until the rice has absorbed all the liquid and is tender, about 20 minutes. Once done, give everything a good stir and it’s ready to enjoy!
