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Arroz con Pollo a la Chorerra :flag-cu: This is an easy & comforting one-pot meal we all need in our lives
Ingredients
28 oz dried valencia rice, washed
½ cup water
2 tsp powdered yellow food coloring
Olive oil
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
8 garlic cloves, minced
1 Tbsp Sazon Completa
8 oz tomato sauce
1 cup dry white cooking wine, plus a splash
1 lb boneless, skinless chicken thighs
1 lb chicken thighs
5 cups hot water
1 12-ounce beer, room temperature
Salt, to taste
1 cup peas
½ cup canned roasted red bell peppers
Chopped fresh cilantro, for garnish
Preparation
-In a large bowl, combine the rice, water, and yellow food coloring powder. Mix well, then let sit to stain the rice.
-Heat the olive oil in a large pan over medium heat. Add the onion, bell peppers, garlic, and Sazon and sauté for 4-5 minutes, until the onion is translucent.
-Add the tomato sauce, wine, chicken thighs and drumsticks, and 2 cups of hot water and cook over for 10-15 minutes, until the chicken is partially cooked.
-Add the remaining 3 cups of hot water and another splash of wine, then stir in the rice and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Add the beer, then cover again and continue cooking for another 10 minutes, until the rice is tender.
-Top with the roasted red bell peppers, peas, and cilantro.
-Enjoy!
