Recipe courtesy of Nick Vazquez
Arroz con Pollo Borrachera (Drunk Chicken and Rice)
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 862
- Total Fat
- 39
- Saturated Fat
- 9
- Carbohydrates
- 65
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 35
- Cholesterol
- 106
- Sodium
- 791
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
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
Directions
- 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.