This is a stovetop/skillet version of a recipe found in Phoenix Home & Garden that involved oven baking. Since I rarely use the oven, especially in the summer, I created this version and made it gluten-free and dairy-free. I use Jasmine rice since it is less fussy then the Basmati called for in the original. You can substitute Spanish (not Mexican) chorizo for the pepperoni for a more authentic version but it is difficult to find. Obviously, any beer can be substituted if you do not need it to be gluten-free.

Serve with avocado, non-dairy sour cream (or crema for the dairy version) and a slice of lime.

INGREDIENTS

  • 8 chicken thighs with skin and bone-in, washed and dried
  • Kosher salt, for seasoning chicken
  • Freshly ground black pepper, for seasoning chicken
  • Enough oil to fry chicken
  • 1 1/2 cups diced onion
  • 2 diced red peppers
  • 2 diced poblano chilies
  • 1 teaspoon ground cumin
  • 2 teaspoons crushed dried Mexican oregano
  • Pinch of saffron threads (optional)
  • 3 cups RedBridge sorghum beer (gluten-free)
  • 1 (14.5-ounce) can Muir Glen diced tomatoes
  • 4 ounces Boar's Head pepperoni, cut into tiny pieces (gluten-free)
  • 1/4 cup chopped cilantro
  • 1 1/2 cups long-grain rice (Jasmine)

DIRECTIONS

  1. Season chicken with salt and pepper. In a large sauté pan over high heat, add oil. When hot, deep fry chicken - 6 minutes skin side down covered; 9 minutes uncovered; turn over cook 6 minutes covered and then 6 minutes uncovered. Remove and drain on paper towels. Set aside.
  2. Carefully discard all but a tablespoon of the hot oil from pan. Add onion, red pepper, chile and sauté until tender. Then mix in cumin, oregano and saffron threads.
  3. Add beer, stewed tomatoes, sausage and cilantro, and check seasoning. Stir the rice into the mixture and bring to a boil. Cover and cook on low for 20 minutes. Remove lid and stir ingredients. Make sure rice is completely cooked. If not completely cooked, cover and cook another 10-20 minutes.
  4. Return the chicken to the pan and simmer 10 minutes until heated through.

(This recipe was adapted from a Phoenix Home & Garden recipe)