Ingredients 1 chicken (1,800 g / approx. 4 lb), cut into portions 1 large dry onion, finely chopped 1 leek, thinly sliced 4 colorful bell peppers, cut into pieces 1 can of beer (330 ml / approx. 1 1/3 cups) 1/3 cup olive oil 1 sprig fresh oregano 1/2 tsp sugar Salt Freshly ground pepper Rice, for serving Equipment Frying pan Pot TAGS CHICKEN CHICKEN MAIN COURSES WHAT TO COOK TODAY Ingredients 1 chicken (1,800 g / approx. 4 lb), cut into portions 1 large dry onion, finely chopped 1 leek, thinly sliced 4 colorful bell peppers, cut into pieces 1 can of beer (330 ml / approx. 1 1/3 cups) 1/3 cup olive oil 1 sprig fresh oregano 1/2 tsp sugar Salt Freshly ground pepper Rice, for serving Instructions In a wide, heavy pot, first brown the chicken portions a few at a time so the temperature of the oil does not drop. As each batch browns, set the pieces aside on a platter and keep them covered. Once you have finished browning all the chicken, add the finely chopped onion and the sliced leek to the same olive oil. Let them sauté for 5 minutes, stirring, and finally add the peppers cut into thick strips. Stir to coat them in the oil, return the chicken to the pot, raise the heat, and pour in the beer a little at a time, as it will froth up. Add the sugar, the herbs, salt, and pepper. Lower the heat, cover the dish, and let it simmer for about 1 hour and 30 minutes, until the chicken is very tender and the sauce has reduced to a rich, glossy consistency. TAGS CHICKEN CHICKEN MAIN COURSES WHAT TO COOK TODAY
