• 1 lb Valencia rice (Bomba or similar)
  • 3 lb chicken (thighs and drumsticks and wings best) 
  • 3 cups of chicken broth
  • 1/4 cup dry white wine
  • 1/2 beer
  • 1/4 cup olive oil
  • 1 medium-size onion
  • 2 garlic cloves
  • 1/2 can tomato puree 
  • A pinch of cumin
  • 1 bay leaf
  • 1 can petite pois (small green peas)
  • 1 pimento in thin slices
  • Salt and pepper to taste
  • You can use a little food coloring (Bijol in Cuban) to turn the rice yellow.


Rub the chicken with salt and pepper an hour or two before cooking. Make a sofrito with the oil, finely chopped onion and garlic and the cumin at medium-high heat. Once onion looks translucent, add the tomato puree and cook for a minute. Add the wine and let it reduce for 2 minutes. Add the chicken parts and cook for 5 to 10 minutes. Add the rice and mix well for a couple of minutes. Add the chicken broth and the food color and let it boil for about 10 mins. Lower the heat and cover for another 10 mins. When the rice is almost done, add the beer and mix. Let it settle for a few minutes and then dress with the pimento and the petite pois.