8 pieces skinless chicken
salt and pepper
1/2 cup oil
1 big red onions, chopped
3 garlic cloves, chopped
1 cup fresh cilantro, blended in a food processor with a little water
1/2 cup Guinness stout or lager beer
2 bell peppers, sliced for added color (1 red and 1 green or or yellow. This is optional)
3 cups rice
1 cup mix peas
2 1/2 cups chicken stock
Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool.
In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy.
Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked.
Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.