Arroz con Pollo is popular in Spain, Cuba, and other Latin countries. I have been making this dish for years and I always like to experiment with the ingredients. I have used chicken broth in the past but, this time I didn’t think it was necessary since there’s already an explosion of flavors from the exotic spices and the tropical fruitiness of the beer. I can say with certainty that I finally mastered this recipe.

Serves: 6 to 8 – Level of difficulty: Intermediate

 

Marinade for the chicken:

8 chicken thighs, bone-in, skin on salt to taste
freshly ground black pepper
1 teaspoon oregano
¼ teaspoon cumin
¼ teaspoon paprika
1 lime, juiced +more for garnish
1 tablespoon olive oil
1 medium onion, chopped.

1. In a large bowl, season the chicken with salt and black pepper liberally. Add oregano, cumin, paprika, lime juice, olive oil and onions. Mix well. Marinate for a minimum of 30 minutes. For a longer amount of time please, keep it refrigerated.
2. Pre-heat oven to 350°F.

For the rice:

3 tablespoons olive oil, plus more if needed
1 teaspoon garlic, chopped
¼ teaspoon paprika.
2 pinches of saffron threads, about (½ gram)
1 teaspoon tomato paste
1 regular (12-ounce) beer
2 cups long grain rice
1 1/2 – 2 cups water (depending how moist you like the rice)
½ cup frozen peas, thawed
1 small red bell pepper, julienne
cilantro or flat-leaf parsley for garnish
hot sauce on the side, optional

3. Heat olive oil, preferably in a 15-inch Paella pan or an extra-large (oven proof) skillet, on medium-high. Sear the chicken for about 3 minutes on each side or until it is golden-brown in color. Lower the flame if necessary. Remove and set aside. Do not taste it as the chicken is still raw at this stage.

4. In the same pan, add more oil if needed, brown the onions from the marinade for about 1 to 2 minutes, add garlic, cook for 1 minute, add paprika, saffron, tomato paste, cook and stir for 1 to 2 minutes. Deglaze with the beer. Add the rice, stir, and water. Bring to a boil. Lower the flame to low, place the seared chicken on top of the rice, sprinkle the peas and arrange the peppers. Turn the burner off. Cover the pan with foil.

5. Bake in the oven for at least 45 minutes or more, depending on your oven. The rice should come out moist and packed with flavors. Garnish with cilantro or flat-leaf parsley. Serve in the same pan, with some hot sauce on the side.

Hope you make this one-pan meal for your loved ones, and if you do, I’d love to hear your thoughts.

Wine pairing suggestions: an Albarino,  white Rioja, Verdejo or a light to medium-bodied Pinot Noir.
A beer is wonderful alternative to wine for this dish.

Until then, have a wonderful summer!

Buon Appetito!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com