Instructions
1
Brown chicken in a large pot and set aside.
2
Sauté onion, pepper, and garlic in the same pot.
3
Add rice and stir to coat with oil.
4
Pour in tomato sauce, beer, broth, and bijol.
5
Return chicken to the pot, bring to a boil, then cover and simmer for 20-25 minutes.
6
Stir in peas at the end and let sit for 5 minutes before serving.
Chef's Notes
"For the most authentic flavor, always use fresh garlic and don't rush the sofrito. The secret to Cuban cooking is the patience you put into the base of the dish."