Ingredients
Extra Virgin Olive oil to cover bottom of calderon
1/4
large onions, finely chopped
1
garlic clove, finely chopped
Chopped Cilantro for Garnish - the more the merrier
Directions
1.
Season cubed chicken with salt & pepper to taste.
2.
In acalderon add olive oil and brown chicken, garlic & onion pieces over medium-high heat until chicken starts to turn brown.
3.
Add tomato sauce and sausage.
4.
Reduce temperature to medium and cook for 5 min.
5.
Add chicken broth, beer, cumin, oregano, black pepper and a bouillon cube and chicken and peas.
6.
Bring to a boil, cover then lower heat and cook until the water is all gone and the rice is tender - about 15 - 20 minutes but do not check too often - it messes with the recipe.
7.
When it is done, add lots of cilantro and enjoy.
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