Arroz Con Pollo Borrachera (Drunk Chicken And Rice)
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
67
Spice
40
Sweetness
40
Sourness
50
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Salt1 tbsp
Black Pepper2 cups
White Rum1 cup
Lime Juice3 cup
Spanish Olive Oil1 large
Onion (peeled, sliced)1 large
Green Bell Pepper (julienned)1 large
Red Bell Pepper (julienned)430 g
Crushed Tomatoes5 cups
Chicken Broth3 cups
Arborio Rice (uncooked)1 small
Pea (can young)1 small
Pimiento (jar, julienned)Directions:
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
3
Then, add onions, green peppers, and red peppers
4
Saute until tender
5
Then, add garlic and then the crushed tomatoes
6
This should simmer for at least 3 minutes
7
Next add the drunk chicken followed by the marinade
8
Let simmer
9
Add chicken broth, the saffron, and then the rice
10
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
11
Garnish with peas, pimientos, and parsley and serve