6 pieces of chicken (preferably bone in)
½ cup of oil
1 medium onion finely minced
1 tbsp minced garlic
½ cup of Peruvian hot yellow pepper paste
1 bush of fresh cilantro washed and blended with very little water
2 sweet peppers (red, yellow or orange) half minced, half for decoration
3 cups of rice
1 cup peas
½ cup corn
2 ½ cups of water
½ cup of beer
Heat oil in a big pot, sautee garlic, add chicken, salt, pepper and cook until chicken turns a golden color. In the same pot with the chicken add onions, yellow hot pepper, the cilantro and the beer, stir and cook until the chicken is done and tender.
Once the chicken is done take it out and sit it on the side. Add into the pot rice, peas, corn and sweet pepper. Add the water, check and correct seasoning, stir and let the rice cook @ medium heat for approximately 20 minutes
Serve rice and chicken decorating it with with sweet peppers. Top it with creole sauce.