• 900 g of Nutrave chicken cut into pieces
  • 100 g of red pepper
  • 160 g of onion
  • 70 g of carrot
  • 2 cloves of garlic
  • 300 cl of beer
  • Salt
  • Pepper
  • Olive oil
  • 1 tablespoon of chopped fresh basil
  • 1 handful of pine nuts


Cut the onion and pepper into julienne strips. Peel and slice the carrot and garlic.

Place a dash of olive oil in a pan, add the garlic and, before it starts to brown, the rest of the vegetables.

Now add a little salt and pepper. Leave to cook for a few minutes and add the seasoned chicken, cut into pieces.

Turn up the heat to brown the chicken pieces. When brown, add the beer. Bring to the boil. Then, lower the heat, cover with a lid and leave for 20-30 minutes.

At this point, remove the chicken pieces and blend the sauce. Place the sauce back in the pan, add the chopped basil and the pine nuts. Add the chicken pieces, stir and the dish is ready to serve.

Recipe sent by Esther García