Arroz con pollo is simply a Spanish dish meaning chicken with rice but it’s cooler to say. Plus it is an easy dish to throw some beer in there and make that chicken drunkingly happy.
We played around with a couple beer styles and found some styles really killed the dish because of the other spices or flavors that were present in that style of beer. However; a pilsner played really nicely with it. Definitely got a decent hint of the beer but was not overpowering. If you are lacking in the pilsner department you could bust out that light lager (read not Bud, Miller, or Coors) and throw that in.
Other than that we really do not have a whole heck of a lot new on our front (then again how many people actually follow this blog because they care what is going on in our lives). The garden is doing good. Brewing is going better than ever. Wow that is it.
There are two steps to this and the first is making sure the chicken is happy and then it is on to getting everything into a single pot to finish cooking.
For the chicken you will need:
- 4 chicken thighs
- bacon grease
- 1 large onion, diced
- 1 green pepper, diced
- 1 habanero pepper, diced
- 2 stalks celery, diced
- 8oz pork chorizo
- 4 cloves garlic, diced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 bottle of pilsner or light lager
- 1/2 c olives with pimentos, sliced
- 2 small cans of tomatoes (14.5 oz)
- 1 cup of rice (rinced and dried)
- 1 cup of chicken stock
- pinch of saffron
- 2 bay leaves
- 1 cup of peas
- Dust the chicken with paprika, salt, and pepper
- In your favorite Dutch oven or stockpot get the bacon grease hot (if you lack bacon grease well one shame on you but just go ahead and use some canola oil).
- Add in the chicken and sear for a couple minutes a side. The skin should turn black.
- Remove the chicken and set aside.
- Lower the heat to medium and add in the onion, pepper, habanero, and celery. Cook until softened (about 10 minutes)
- Add the chorizo and cook till slightly browned. Drain any excess grease.
- Add in the garlic, cumin, and coriander. Saute for about 30 seconds
- Add in the beer and bring to the boil and scrape the bottom
- Add in the pimento, tomatoes, rice, stock, saffron, bay leaves, and chicken. (Do not submerge chicken completely)
- Bring to a boil, cover, reduce to medium-low, and let it cook for about 30 minutes.
- Add in the peas and let it cook covered for another 5 minutes.
If you are a crispy chicken skin fan remove the chicken from the pan and shove it under a hot broiler for a couple minutes.
Serve and enjoy!