First of all, I can’t resist a good chicken and rice dish, seriously. It’s one of my weaknesses. I’ll tell you what takes this recipe to a whole other level. This rice dish, are you ready for this… wait for it… has both beer and white wine! BAM!
What Is Arroz Con Pollo?
For those who don’t know what arroz con pollo means, it simply translates to rice with chicken. It’s traditionally a dish from Spain or Latin America closely related to paella. There are different version of arroz con pollo, but this is my absolute favorite! I’m pretty sure every culture has their own version of chicken with rice. This dish is delicious, full of flavor, loaded with chicken, an assortment of veggies, plus the flavor from the beer and wine is unmatched.
How to Make Arroz Con Pollo
This really is a simple recipe to throw together! Start by heating olive oil in a large braiser. Add the chicken thighs, season with salt and pepper, and let them brown up. Don’t worry about cooking the chicken all the way through- they will be perfect after the whole dish comes out of the oven. I used bone-in chicken thighs with the skin to really bump up the flavor, but you can use any cut of chicken that you prefer! After the chicken is done cooking, remove it from the pan. You’ll be left with extra oil from the skin and lots of delicious brown bits in the pan. Add the onion, and let it cook for a few minutes in that delicious chicken flavored oil. Then, add the peppers, garlic, the spices, remaining salt and pepper, and the tomato paste. Give everything a good stir until well combined. Now you can deglaze the pan with the white wine. Let it cook down for a minute or so before adding the rice, bay leaves, peas, and corn. Now it’s time for a full bottle of beer (you can save yourself a few sips if you want) and the chicken broth. Stir everything together, add the chicken back to the braiser, and bake for 30 minutes. The hardest part of this recipe truly is waiting!
What Type of Beer Should I Use?
Any light mild flavored beer will work for this recipe. Your typical cheap lager will be best, as it won’t overpower the flavor of this dish. If you want to use a beer that you can taste more in this dish give an ale, pilsner, blonde, or wheat beer a try!
What Type of Wine Is Best?
For this dish I used a Chardonnay. I always use dry white wines for cooking, so the dish doesn’t become sweet. Other varieties that would be great for this recipe would be a Sauvignon Blanc or Pino Grigio.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can also store it in the freezer and it could last up to 2 months.
Try These Rice and Chicken Dishes:
Lemon Chicken Rice Bake Chicken Enchilada Rice Casserole One Pot Cheesy Chicken Broccoli Rice Casserole Mexican Chicken and Rice Salad One Pot Spanish Chicken and Rice
