1: Deep fry the chicken quarters with their skin until brown and crispy.

2: Finely chop the onion, garlic and pepper.

3: Cover the base of a largish cooking pot with olive oil and gently fry the onion, garlic and pepper. When done, crumble the chicken stock cube and add it, stir well.

4: Add the fried tomato sauce, salt to your own taste, the beer, the water and stir well.

5: When the chicken has finished frying, add it to the pot. Put the lid on the pot and cook on medium to high heat for 30 minutes.

6: Boil the rice, drain and serve. Add the chicken and sauce on top.

7: Enjoy…