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.

DRUNKEN RICE WITH CHICKEN



Drunken Rice with Chicken image

Drunken Rice with Chicken recipe from Pati's Mexican Table Season 4, Episode 11 "Family Favorites"

Provided by Pati Jinich

Categories     Main Course

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.

POLLO BORRACHO



Pollo Borracho image

Provided by Aarón Sánchez

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

1 (4-pound) frying chicken, cut into 8 pieces
1 teaspoon dried Mexican oregano
1/2 cup extra-virgin olive oil
1 large onion, sliced thickly
3 cloves garlic
1 bay leaf
1/2 cup dry white wine
1/2 cup tequila
1 cup Spanish olives, drained

Steps:

  • Preheat oven to 375 degrees F.
  • Season chicken with salt, pepper, and oregano. In ovenproof skillet, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
  • Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.

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