Chicken And Rice

• 1 (3 lb.) chicken, cut up in eighths
• 3 Tbsp. olive oil
• 1 1/4 c. long grain rice
• 14 oz. chicken broth
• 1 (12 oz.) can beer
• 1 Tbsp. ground cumin
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. saffron (optional)
• 1/4 tsp. pepper
• 2 (10 oz.) pkg. frozen peas

1. Rinse chicken and pat dry.
2. In a 12-inch skillet, brown chicken in oil, turning to brown evenly.
3. Remove chicken; add uncooked rice.
4. Cook and stir over medium heat until rice is light brown; stir in chicken broth, beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper.
5. Place chicken on top of rice mixture; season lightly with salt and pepper (to taste); bring to boil.
6. Reduce heat; simmer, covered, for 30 to 35 minutes or until rice and chicken are tender.

chicken, olive oil, long grain rice, chicken broth, beer, ground cumin, garlic, salt, saffron, pepper, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558104 (may not work)