CHEF JEFF — ONE BYTE AT A TIME: Drunken Chicken and Rice

Beer is the secret ingredient in this tasty dish.

Drunken Chicken and Rice

½ cup Valencia-style rice

1 pound skinless, chicken thighs, on the bone

2 teaspoons canola oil

1 cup sliced red onion

1½ teaspoons minced garlic

1 cup fat-free, low-salt chicken broth

1 cup tomato sauce

1 cup beer

1/8 teaspoon saffron threads

½ cup drained, sliced sweet pimento

1 cup frozen petite peas

Salt and freshly ground black pepper

Place rice in bowl. Add water to cover. Let stand. Heat oil in large nonstick skillet over medium-high heat. Brown chicken on all sides. Lower heat to medium. Add onion and garlic. Saute 2 to 3 minutes. Drain rice. Add to skillet with broth, tomato sauce, beer, saffron, pimento. Cover and simmer 10 minutes over medium heat. Add peas to skillet. Cover and simmer 5 minutes. Meat thermometer should read 180 degrees. Add salt and pepper to taste.

Yield:Serves 2.

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