Ingredients:

-8 chicken preys

- cup of oil

-1 medium onion, diced

-3 cloves garlic, chopped

- cup of fresh yellow liquefied chili

-1 cup ground coriander

-2 peppers (1 chopped and the other in strips to decorate)

-3 cups of rice

-1 cup of peas

- cup of husked corn

-2 cup of boiling water

- cup of beer

-Salt

-Pepper

Preparation:

-Season and fry chicken prey in hot oil. Remove prey Brown the garlic,
onion, chili and cilantro in the same oil.

-Place the chicken prey again, adds the beer and continues cooking until the
chicken is ready.

-Remove the dams, without letting them cool. Add the rice, the peas, the
corn and the pepper. Mix well.

-Add the water, rectifying the seasoning and bring to a boil. Lower the heat
and continue cooking 20 more minutes until the rice is cooked.

-Serve the rice with the hot chicken prey and garnish with avocado or onion
salad.