Chicken and Rice Cuban Style

Directions

1In a large saucepan prepare a sofrito with half the oil, onion, garlic, , cumin, pepper, tomato sauce, dry wine and salt.

2Add the chicken (cut into quarters or eighths) and cook over medium / high heat until the chicken is tender.

3Cover with water and when water begins to boil add washed rice and bijol.

4Let it simmer until rice cooks through, then add the beer and the remaining olive oil, and red peppers cut in strips. Stir gently, cover and continue to cook for an additional 15 or 20 minutes.

5Before serving, add the peas, stir and decorate with pepper strips and/or asparagus tips.