Rub the chicken with salt, pepper, paprika, chilli and garlic oil and let it stand in the refrigerator for about 2 hours.
Now place the chicken on the opened and full beer can, place it on a baking sheet and bake in the preheated oven at 200 ° C for about 60 minutes.
Peel the onions, dice them finely and sauté in the butter until translucent, stir in the vegetables and rice, pour the vegetable stock, season with soy sauce and leave to stand in a closed saucepan over low heat for about 20 minutes.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.