Arroz Borracho Recipes

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ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)



Arroz con Pollo Borrachera (Drunk Chicken and Rice) image

Provided by Food Network

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 17

1/2 tablespoon salt
1/2 tablespoon black pepper
3 pounds of chicken, approximately, cut into small pieces
2 cups white rum
1/2 cup lime juice
3/4 cup Spanish olive oil
1 large onion, peeled, sliced
1 large green bell pepper, julienned
1 large red bell pepper, julienned
6 garlic cloves, minced
15 ounces crushed tomatoes
5 cups chicken broth
5 strands saffron or bijol
3 cups arborio rice, uncooked
1 small can young peas
1 small jar pimientos, julienned
Chopped parsley, for garnish

Steps:

  • In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
  • Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
  • Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
  • Garnish with peas, pimientos, and parsley and serve.

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