Ingredients:

12 chick thighs

to taste salt, pepper

2 tsp cumin

1/4 cup olive oil

1 large onion, chopped

2 large bell pepper sliced

4 cloves garlic, minced

3/4 cup white wine

1 12-ounce bottle beer

6 cups chicken broth

1 (8-ounce) can tomato sauce (3/4 lg can)

1 teaspoon paprika

1 teaspoon tumeric

1/2 teaspoon cayenne pepper

2 bay leaf

1 teaspoons oregano

1 1/2 teaspoons salt

1/2 teaspoon black pepper

3 cups parboiled rice

1/2 cup frozen green baby peas

1 t bijol adobo

4 threads saffron

Directions:

1. Preheat oven 375.

2. Sear chicken. Add all but listed below and bake in dutch oven 45 min.

3. Add stock, bijol, saffron and rice for last 30 min. Remove bay leaves.

Bon Appetit!