Servings: 6

1⁄ 4 cup Olive Oil 1⁄ 4 cup Olive Oil
1 1⁄ 2 cups Onion, chopped 1 1⁄ 2 cups Onion, chopped
1 cup Green Pepper, chopped 1 cup Green Pepper, chopped
1 clove Garlic, pressed 1 clove Garlic, pressed
 
3 cups Chicken Stock 3 cups Chicken Stock
12 ounces Beer, (I usually use Labatts but any regular beer would work) 12 ounces Beer, (I usually use Labatts but any regular beer would work)
8 ounces Tomato Sauce 8 ounces Tomato Sauce
2 Dried Whole Bay Leaves 2 Dried Whole Bay Leaves
1⁄ 2 teaspoon Dried Oregano 1⁄ 2 teaspoon Dried Oregano
1 teaspoon Ground Turmeric 1 teaspoon Ground Turmeric
1 pinch Saffron Threads, (optional) 1 pinch Saffron Threads, (optional)
1 tablespoon Beef Soup Base Paste, (Better Than Bouillon brand preferred) 1 tablespoon Beef Soup Base Paste, (Better Than Bouillon brand preferred)
1⁄ 2 teaspoon Kosher Salt, or to taste 1⁄ 2 teaspoon Kosher Salt, or to taste
1 teaspoon Black Pepper, or to taste 1 teaspoon Black Pepper, or to taste
1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces (can substitute cut up boneless, skinless thighs or pork sirloin chops/steaks) 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces (can substitute cut up boneless, skinless thighs or pork sirloin chops/steaks)
 
14 ounces Medium Grain White Rice, (goya brand preferred) 14 ounces Medium Grain White Rice, (goya brand preferred)
1 cup Frozen Peas 1 cup Frozen Peas
1/4 cup Pimentos from a jar, drained and chopped (optional) ¼ cup Pimentos from a jar, drained and chopped (optional)
 
Tabasco Sauce for serving, optional Tabasco Sauce for serving, optional

In a large dutch oven, saute the onions and green peppers in olive oil until slightly softened. Add the garlic for the last minute or so and saute just until fragrant.
Add chicken stock, beer, tomato sauce, bay leaves, oregano, turmeric, saffron (if using), beef soup base, salt and pepper to the dutch oven and stir. Add chicken pieces. Bring to a boil, cover and reduce heat to a simmer. Simmer for 20 minutes.
Remove lid and bring contents back up to a boil. Stir in rice, cover and reduce heat to low. Simmer until rice is tender, about 20 to 30 minutes.
Uncover the pot and gently stir the rice from the bottom up. If too much liquid remains, put the lid back on and simmer on low, for a few more minutes. Stir gently again and repeat as necessary. You are looking for a fairly moist consistency but shouldn't be so moist as to be soupy.
Remove pot from burner and add the frozen peas and chopped pimentos, if using. Cover and let sit for a couple minutes to allow the steam to thaw the peas and warm the pimentos. Stir and serve.
Can add a few drops of tabasco sauce to your plate for some heat, if desired.