Ingredients
- 4-5 lbs Chicken Breast, thighs, or drumsticks
- Adobo (All purpose seasoning)
- 1 cup Onion
- 1/2 cup Green pepper
- 4 Garlic cloves
- 3 cups White rice
- 12 oz Beer
- 4½ cups Water
- 2 packets Sazón Goya with Saffron
- 1/4 cup Olives
- 1/4 cup Sliced red peppers
Instructions
- Season the chicken with the adobo. Coat a pot with oil, and heat on medium heat. When hot, place the chicken in the pot, and brown each side. About 5-10 minutes. (You may do this in batches if your pot does not fit all the chicken at once.)
- While the chicken is cooking, dice the onions, peppers and garlic. Once you have browned the chicken, remove it from the pot and set aside. Using the oil and juices from the chicken that are left in the pot, cook the onions, peppers and garlic. About 3 minutes.
- Combine the rice with the onions, peppers, and garlics and mix thoroughly.
- Add the beer, water, Sazón Goya with Saffron and olives. Stir. Add the chicken back in and stir once again. Bring to a boil. Reduce the heat and allow it to simmer for about 25-30 minutes. Until all the water is absorbed and the rice is cooked.
- Dress with the sliced red peppers and enjoy!
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