Best Drunken Rice With Chicken Arroz Borracho Con Pollo Recipes

Drunken Rice with Chicken image

Provided by Pati Jinich

Time 1h

Number Of Ingredients 18

1/2 teaspoon saffron threads (crumbled)
2 tablespoons boiling water
6 tablespoons safflower or corn oil (divided)
6 skinless boneless chicken thighs
1 1/2 teaspoons kosher or coarse sea salt (divided, or to taste)
freshly ground black pepper (to taste)
2 cups long or extra long white rice
1/2 cup chopped white onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped tomato
2 garlic cloves (minced or pressed)
Pinch of ground cumin
Pinch of ground cinnamon
2 whole cloves (stems removed and tops crushed)
1 cup beer
3 1/2 cups chicken broth
1/2 cup peas (fresh or thawed from frozen)

Steps:

Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.
Heat the oil in a large and thick casserole over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper to taste. Once the oil is hot, brown the chicken for 3 to 4 minutes per side. Remove and place in a bowl. Add a couple more tablespoons of oil to the casserole and scrape drippings, don't remove them though.
Add the uncooked rice and sauté for 2 to 3 minutes, until its color starts to change to milky white and the grains separate. Incorporate the onion, green and red bell peppers, tomato and garlic and stir. Add the cumin, cinnamon, crushed cloves, 1/2 teaspoon salt and continue to cook for 4 to 5 more minutes, until vegetables have softened. Pour in the beer, and let it cook and reduce until it is almost absorbed and the alcohol has evaporated, a couple minutes.
Place the chicken pieces on top of the rice, pour the chicken broth on top and the saffron and its liquid, as well as the remaining 1/2 teaspoon salt, and stir. When liquid starts to boil, add the peas and cover the pot, reduce heat to low, and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn heat off, and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.

Rice with Chicken: Arroz con Pollo image

Provided by Food Network

Categories side-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 18

1 (3 pound) chicken cut into 8 pieces, skin removed
Salt and pepper
1 lime, juiced
1/2 cup pure Spanish olive oil
1 onion, small dice
1 green pepper, small dice
1 roasted red pepper, small dice
3 cloves garlic, minced
1 cup prepared tomato sauce
1 teaspoon ground cumin
1 bay leaf
1/2 cup dry white wine
12 ounces beer
1/2 cup sherry
3 cups chicken stock
1 1/2 cups Valencia rice, soaked in cold water for 1 hour
5 saffron threads
1 cup frozen sweet peas

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.