Best Arroz Con Pollo Borrachera Drunk Chicken And Rice Recipes
RICE WITH CHICKEN: ARROZ CON POLLO
Steps:
- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
- Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
- Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
- Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
ARROZ CON POLLO (RICE WITH CHICKEN)
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
- Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
- Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
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Arroz con pollo borrachera, also known as drunk chicken and rice, is a flavorful and hearty dish that originates from Latin America. It gets its distinctive flavor from the combination of chicken, rice, and beer or wine.
One of the key features of arroz con pollo borrachera is its spicy and savory taste. The dish usually contains a variety of herbs and spices such as cumin, oregano, and paprika, which infuse the chicken and rice with a fragrant aroma and a bold flavor.
To make arroz con pollo borrachera, you typically start by marinating chicken in a mixture of beer or wine, garlic, and spices for several hours. The chicken is then seared in a pan until golden brown and tender. Next, rice is cooked in the same pan, absorbing all the flavors and juices from the chicken.
The resulting dish is a flavorful and filling meal that is popular in many Latin American countries, including Mexico, Puerto Rico, and Peru. It is often accompanied by a side of vegetables or a fresh salad, and is sometimes topped with sliced avocado or grated cheese.
When it comes to arroz con pollo borrachera, there are many variations and adaptions of this classic recipe. Some chefs like to add vegetables such as bell peppers or tomatoes, while others prefer to use different types of alcohol or broth to flavor the dish. Additionally, some recipes call for using brown rice or other grains for a healthier twist, while others stick with traditional white rice.
One of the great things about arroz con pollo borrachera is that it is a versatile dish that can be adjusted to suit any taste or occasion. Whether you prefer a spicy and flavorful version or a more mild and savory one, there is a recipe out there that can satisfy your cravings.
So if you are looking for a hearty and flavorful meal that is packed with spice, flavor, and history, consider trying arroz con pollo borrachera, the classic Latin American dish that has become a favorite across the globe.
Arroz con pollo borrachera, or drunk chicken and rice, is a delicious and hearty dish that is popular in many Latin American countries. The dish is made by marinating chicken in a mixture of beer and spices before cooking it with rice and vegetables. The result is a flavorful and filling meal that is perfect for any occasion. In this article, we will share some valuable tips that will help you make the perfect arroz con pollo borrachera.
Tip #1: Choose the Right Chicken
The first step in making great arroz con pollo borrachera is to choose the right chicken. You should select fresh chicken that is free from any abnormalities and has no unpleasant odor. You should also aim for chicken that has been humanely raised, without any hormones or antibiotics. The chicken for arroz con pollo borrachera should be cut into small pieces, so that it can cook evenly with the rice and vegetables.
Tip #2: Marinate the Chicken
To make flavorful arroz con pollo borrachera, the chicken needs to be marinated. You should marinate the chicken in a mixture of beer, spices, and garlic for at least an hour before cooking. The beer should be a light to medium-bodied beer, as it will impart a subtle flavor to the chicken. The spices should include a mix of cumin, paprika, coriander, and salt. The garlic should be minced and mixed into the marinade.
Tip #3: Cook the Rice Separately
To make perfect arroz con pollo borrachera, you should cook the rice separately from the chicken. The rice should be cooked in chicken broth, which will give it a rich flavor. You should also add sliced vegetables, such as bell peppers, onions, and tomatoes, to the rice as it cooks. This will add texture and flavor to the dish.
Tip #4: Add the Chicken to the Rice
Once the rice is cooked, you should add the marinated chicken to the pot. Make sure that the chicken is evenly distributed throughout the rice. You should also add any remaining marinade to the pot, as this will add flavor to the dish.
Tip #5: Cook the Dish Slowly
To ensure that the flavors of the arroz con pollo borrachera blend together, you should cook the dish slowly. This will allow the rice to absorb the flavors of the chicken and vegetables. You should cook the dish over low to medium heat, stirring occasionally, for about 30 minutes.
Tip #6: Serve with Garnishes
To add some color and flavor to your arroz con pollo borrachera, you should serve it with some garnishes. Some popular garnishes for this dish include chopped cilantro, lime wedges, and avocado slices. You could also sprinkle some grated cheese on top of the dish.
Conclusion
Arroz con pollo borrachera is a delicious and indulgent dish that is perfect for any occasion. By following these valuable tips, you can make the perfect version of this dish every time. Remember to choose the right chicken, marinate it well, cook the rice separately, add the chicken to the rice, cook the dish slowly, and serve with garnishes. By doing so, you'll end up with a flavorful and hearty meal that everyone will enjoy.