Arroz con pollo a la cerveza | Spanish chicken and beer rice

Cut 600 g of boneless chicken thighs into bite-sized pieces and season them with 1 tsp of sea salt and 1/2 tsp of ground black pepper. Finely chop 1 pc of yellow onion, cut 1 pc of red bell pepper into thin strips, and finely crush 3 cloves of fresh garlic.

In a deep pan or wide pot (cazuela), heat 3 tbsp of extra virgin olive oil over medium-high heat. Add the chicken pieces and brown them evenly for 6-8 minutes until they get a nice golden crust, then transfer them onto a plate.

In the remaining fat left in the pan, add the chopped onion and red bell pepper. Sauté over medium heat for 5 minutes until softened. Add the minced garlic and 1 tsp of smoked paprika, stirring vigorously for 30 seconds to release the aromas without burning.