Recipe courtesy of Nick Vazquez

Arroz con Pollo Borrachera (Drunk Chicken and Rice)

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  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 8 to 10 servings
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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


  1. In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
  2. 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.
  3. 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.
  4. Garnish with peas, pimientos, and parsley and serve.
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