Chicken Braised in a Tomato and Beer Sauce

    45 minutes

    This is a very easy chicken dish that fries the chicken then finishes it in a rich tomato, beer, rice, capsicum and pea sauce.

    67 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 (1kg+) whole chicken, cut into pieces
    • 2 onions, diced
    • 3 cloves garlic, crushed
    • 1/2 green capsicum, diced
    • 1/2 (400g) tin tomato puree
    • 1 pinch saffron
    • 1 pinch salt, to taste
    • 2 chicken stock cubes
    • 1 1/2 cups uncooked white rice
    • 1 cup (250ml) beer
    • 1 (400g) tin peas, drained
    • 1/2 red capsicum, roasted and sliced

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large frypan over medium high heat. Saute chicken until lightly browned. Remove from the frypan and set aside.
    2. Saute onion, garlic and green capsicum until soft then stir in tomato puree, saffron, salt and stock cube. Return chicken pieces to frypan. Cook for 10 minutes then add rice and reduce heat to low.
    3. Add beer and simmer for 8 to 10 minutes stirring occasionally until rice is tender.
    4. Stir in peas with liquid and garnish with roasted red capsicum to serve.

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    Reviews and Ratings
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    Reviews in English (61)


    This was very good. I took the advice of a few previous reviewers. Before browning seasoned with Goya adobo, Reduced onion down to 1 and increased garlic to 4. I did not use the boullion cubes I increased beer to 1 1/4 cup and used 1 1/2 cups chicken broth. 1 cup of frozen peas instead of canned. Baked covered at 350 degrees for 1 1/2 hours. Flavor was very good. Will make again.  -  30 Jan 2003  (Review from Allrecipes USA and Canada)


    I always saute the uncooked rice just until it becomes translucent.This way, it holds a nice texture throughout the simmering process. This recipe is best, subbing chicken broth for tomato sauce and using frozen peas rather than canned. Top with cheese for a nice addition.  -  17 Dec 2004  (Review from Allrecipes USA and Canada)


    The end result of this recipe was a great tasting meal. However, I had to add 1 1/2 cups of water to the dish because the rice did not cook at all just using the ingredients listed. After adding the additional water, I extended the cooking time by 15 mins., with the pan covered, and it cooked the rice. In the future, I will add the water and cook just as I would any rice dish, covered and for about 20 mins. on low.  -  22 Oct 2001  (Review from Allrecipes USA and Canada)