Ingredients
1 tbsp. chopped garlic
1 tsp. paprika
2 tbsp. lime juice
2 tbsp. orange juice
Salt and freshly ground pepper to taste
8 chicken thighs
2 tbsp. olive oil
1 onion
1 green yellow or green pepper, finely chopped
4 c. chicken stock
1/2 tsp. saffron
1/2 c. canned or fresh tomatoes
2 c. short grain rice
1/2 c. beer
1 c. frozen peas
1/2 roasted pepper
Preparation
Step 1Combine garlic, paprika lime and orange juice and pour over chicken thighs. Toss together and marinate for 1 hour or up to 4 hours refrigerated.Step 2Drain thighs and wipe off with paper towel. Heat olive oil in wide deep skillet or wok on medium heat. Add thighs (in batches if you pan is smaller) and brown on each side about 2 minutes per side. Remove from skillet and add onions and peppers. Reduce heat to medium. Sauté for 3 minutes or until onions soften. Add tomatoes and fry slowly for 5 to 8 minutes.Step 3Stir in chicken stock and saffron, bring to boil and stir in rice. Return thighs and simmer uncovered for 30 minutes or until chicken and rice are cooked. If the rice needs additional liquid, stir in some of the beer for a Cuban touch. Stir in peas and peppers. Season well with salt and pepper.
