This recipe was inspired by my late great aunt, Tia Esperanza. Her Arroz con Pollo was legendary (and so were her tamales!).
We used to have a big family dinner almost every week at her house while I was growing up with all of my cousins and aunts and uncles. Her food would always bring us together – like great food always does – and we would spend the evening eating and laughing and dancing and playing games.
This dish is so full of love and flavor – every bite feels like a big ol’ hug.
I have to thank the other great chef in my life, mom, for helping me recreate it. I think we nailed it. But don’t take my word for it, try it for yourself!
Ingredients:
- 2 – 3 Tbs Olive Oil
- 1 Onion – chopped
- 5-6 Garlic Cloves – chopped
- 3 boneless Chicken Breasts cut into 1 1/2 – 2 inch chunks
- 1 jar of Roasted Red Peppers (2/3 chopped for cooking, 1/3 sliced thin for garnish, and juice for cooking)
- 1 – 1 1/2 cups of frozen Peas
- 1/2 – 1 cup of frozen Corn
- 1 cup diced Tomatoes (1/2 of a 14oz can)
- 2 cups Brown Rice (rinsed first)
- 4-5 fresh Oregano leaves (chopped) or 2 tsp dried
- 1 tbsp fresh Thyme (chopped) or 1 1/2 tsp dried
- 1 tsp Cumin
- 1/2 tsp Coriander
- 1 – 1 1/2 tsp Turmeric
- Ground Black Pepper to taste (we used about 2 tsp)
- Salt to taste
- 1 12oz Beer (we used Corona Light)
- Generous pinch of saffron (1/2 to 1 tsp crumbled and diluted in 1/4 of the beer for 10-15 min)
- 32 oz Chicken Broth
- 1 Lime juiced
Directions:
- Sauté chicken in 2-3 Tbsp of olive oil until no longer pink – but not browned (about 7-10 min)
- Add onions and garlic and sauté until soft (about 5-7 min)
- Add the rest of the ingredients (except for the rice, chicken broth, lime juice, red pepper juice, and beer) and cook uncovered to soften (10 – 12 mins)
- Add the brown rice, 3/4 of the beer, chicken broth, red pepper juice, and lime juice. Bring everything to a boil, then lower the heat to a simmer and cook covered for 30 mins
- Add the last 1/4 of the beer and cook for another 15 – 20 min (until the rice is fully cooked and soft)
- Once the rice is cooked and the amount of liquid in the dish is to your liking (we like it moist and runny – a la chorrera) turn off the heat and let it sit for 5 mins covered
- Garnish with remaining roasted red pepper slices and any additional salt and pepper and serve
