| Level: | Intermediate |
| Total: | 1 hr 21 min |
| Prep: | 25 min |
| Inactive: | 1 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 1 (3 pound) chicken cut into 8 pieces, skin removed
- Salt and pepper
- 1 lime, juiced
- 1/2 cup pure Spanish olive oil
- 1 onion, small dice
- 1 green pepper, small dice
- 1 roasted red pepper, small dice
- 3 cloves garlic, minced
- 1 cup prepared tomato sauce
- 1 teaspoon ground cumin
- 1 bay leaf
- 1/2 cup dry white wine
- 12 ounces beer
- 1/2 cup sherry
- 3 cups chicken stock
- 1 1/2 cups Valencia rice, soaked in cold water for 1 hour
- 5 saffron threads
- 1 cup frozen sweet peas
Instructions
- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
- Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
- Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
- Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1221 |
| Total Fat | 65 g |
| Saturated Fat | 15 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 57 g |
| Cholesterol | 179 mg |
| Sodium | 2134 mg |
Reviews
Sounds delish can’t wait to try it
I thought it was bland, and if I say bland, my husband says flavorless. A lot of work, a lot of ingredients, a lot of $$$$ for a dinner that did not come out as described and that my family did not enjoy. I can’t believe I wasted an entire bottle of my favorite beer, Sam Adams Summer Ale, on this recipe.
This recipe came out wonderfull, I did not use the sherry or saffron but it was still wonderfull, cant wait to make it again
Pretty good and easy to prepare. I left out the wine and sherry, just added the beer, and cutback the broth to 2 cups instead of 3 cups. Also, increased the rice to 2-1/2 cups, used white long grain. Excellent.
I made this recipe for my family and friends, and it was fabulous. I did use less broth the second time I made it and it came out so well. All the children as well as the adults had seconds. My husband put an extra bowl aside so he could have it the next day. Yum!
This is the most delicious recipe for arroz con pollo. The first time I made it, it was a soupy mess. The flavor was still there though, so I knew that the amount of liquid had to be fixed.
First thing you should do is DO NOT SOAK the rice as the recipe instructs you to do. This makes it mushy.
I knew there had to be less liquid per amount of rice, but instead of fighting to find out how much less liquid, I started adding more rice every time I tried the recipe. Instead of the 1 1/2 cups of soaked rice, use 2 1/4 cups of NOT soaked rice.
I am Latin American and my German boyfriend requests this now every two weeks.
Sorry, but I followed the recipe as written and came up with a soupy mess. The rice did not cook well and there was too much fluid. Nothing like the cuban arroz con pollo I was hoping for.
I made this recipe to exact specifications and though it tasted fine, it was way too gummy in it’s consistency. I’ll try it again using a long grain rice and perhaps it will work better. The only thing that needs to be fixed on this recipe is the consistency.
This recipe was easy, delicious and met with rave reviews from my family. I used only 2 cups of chicken broth since the beer, sherry and other juices appeared to be plenty of liquid (plus the rice soaked for an hour) and it turned out grea – could have even used a little less broth. I also used chicken breast which definitely was a little too dry so I’d use some thigh next time.
This was a huge hit. I don’t think I changed a thing!