- 2 onions
- 4 cloves of garlic, minced
- 2 chicken breasts cooked and diced
- 1 tsp of paprika1 tbsp of parsley
- 2 bay leaves
- 6 cups of chicken broth
- 1/3 tsp of saffron
- 2 cups of long grain rice
- 4 hot peppers
- 1 cup of frozen peas
- 1 bottle of St-Ambroise Pale Ale
Heat the olive oil in a large sauté pan over medium heat. Add garlic, onions and sauté until golden. Add cooked chicken pieces, salt, pepper, paprika and parsley. Cook for 10 to 15 minutes, turning the chicken.
Add bay leaves, chicken broth and a bottle of St-Ambroise Pale Ale.
Cook the rice separately with olive oil, onions and garlic. When the chicken and broth comes to a boil, add the rice mixture and saffron. Lower the heat and cover.
Cook for 40 minutes and stir every 10 minutes to prevent the mixture from sticking. Add the hot peppers during the last 10 minutes of cooking. Add the peas at the end and remove the bay leaves. Adjust seasonings to taste if necessary.