Chicken in beer with rice
Description
For preparing this dish, it is best to use light classic beer. Serve the chicken with a rice side dish and fresh herbs.
Instructions
- 1
Step 1
1. Rinse the chicken, pat dry, and optionally singe it. Cut the chicken into 10-12 pieces. You can also use the giblets. Finely chop the garlic, pour beer into a large bowl, add thyme, garlic, and salt, then mix well. Place the chicken in the marinade, cover with plastic wrap, and let it sit in a warm place for 1 hour.
- 2
Step 2
2. Peel the onion and cut into cubes. Cut the chili pepper in half, remove the seeds, rinse under running water, dry, and chop finely. Wash the herbs and finely chop.
- 3
Step 3
3. Heat the butter in a skillet. Remove the chicken from the marinade and sear on each side for three to four minutes until golden brown. Then transfer to a baking dish. Strain the remaining marinade through cheesecloth or a fine sieve. Add saffron.
- 4
Step 4
4. Sauté the chopped onion in the pan where you fried the chicken. Add herbs and hot pepper.
- 5
Step 5
5. Transfer the rice to a fine sieve and rinse thoroughly under running water. Add the rice to the vegetables and chicken. Pour in the marinade. You can add some more beer. Bake in the oven for about 30 minutes.
- 6
Step 6
6. Serve the chicken hot, garnished with coriander and fresh herbs.