Sunday, February 27, 2011

Cuban Chicken & Rice (aka "Beer Chicken")

Source: Emma Duran


This is actually a cuban version of the 'arroz con pollo' but in our house we call it 'beer chicken'. The saffron makes this dish amazing! It takes a good hour and a half to prepare so this more of a Sunday-afternoon recipe, definitely not a week-day recipe.

1 lb. boneless, skinless chicken breast, large diced
1/4 c. red wine vinegar
2 tsp. dried oregano
2 tsp. ground cumin
1/2 tsp. pepper

1 Tbsp. olive oil
1/2 small onion, finely chopped
1/2 small red pepper, diced
2 cloves garlic, minced
1 small tomato, seeded & diced
1 c. water
1 c. beer
1/4 tsp. saffron threads
1/2 Tbsp. tomato paste
2 tsp. salt
1/4 tsp. pepper

1 c. basmati rice
1/2 c. frozen peas

1. Place the chicken in a glass dish.
2. Pour the vinegar over top.
3. Sprinkle with oregano, cumin and pepper.
4. Toss and allow to marinate 15 minutes.
5. Heat oil in a large pot.
6. brown the chicken all over & transfer to a plate.
7. Add the onion, red pepper and garlic, cook over medium heat for 1-2 min.
8. Add the tomato, cook 1 more minute.
9. Return the chicken to the pot, cook 1-2 min. more.
10. Add the water, beer, saffron, tomato paste, salt and pepper. Bring to a boil.
11. Reduce heat, cover and simmer 30 min.
12. Thoroughly wash the rice, swishing with your hands under cold water until the water runs clear.
13. Bring the chicken to a boil again, stir in the rice.
14. Reduce the heat, cover and simmer 20-25 min.
15. Stir in the frozen peas in the last 10 min.

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