Rice with chicken from Isa

Ingredients for 4 servings:

• 1 chicken
• 2 large onions
• 3 large garlic cloves
• 1 red bell pepper(s)
• 2 small carrots
• 200 g peas
• 1 cup chopped coriander leaves (coffee cup)
• 1 bottle of malt beer, 0.33 liters
• 1 tsp, heaped cumin powder
• oil
• salt and pepper
• chili powder
• 2 tbsp, heaped tomato paste
• 300 g basmati rice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Chicken with rice and vegetables, a simple version

Cut the chicken into 4 large or 8 small pieces, wash, and pat dry. Peel and dice the onions, wash and dice the bell pepper. Peel and slice the carrots, peel and finely chop the garlic. Roughly chop the coriander and briefly puree it with a little water. Heat the oil in a suitable pot over high heat and sear the chicken pieces on all sides until browned. Set aside and season the skin on the tops with salt and pepper. Reduce the heat slightly and add the vegetables—except the garlic—to the pot, stirring for 1-2 minutes to absorb the roasting aromas. Add salt and pepper, add the garlic, and stir briefly. Roast for about 30 seconds and then deglaze with 2 small sips of the malt beer. Wait until the liquid has almost evaporated – this allows the onions to caramelize slightly thanks to the malt sugar – add the coriander, pour in the remaining malt beer, and sprinkle with chili, if desired. Place the chicken pieces on top, seasoned side up, cover, and simmer on low heat for about 40 minutes. Depending on whether you have fresh, frozen, or canned peas, you’ll have to decide when to add them to the pot. I use canned peas and add them after about 30 minutes of cooking. In the meantime, prepare the rice according to the package instructions. When everything is cooked, remove the meat, stir in the tomato paste, and stir the cooked, dry rice into the broth. Place the chicken pieces on top of the rice and serve in the pot.