Drunken Rice with Chicken

Drunken Rice with Chicken
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6 to 8 servings Arroz Borracho con Pollo
Ingredients
  • 1/2 teaspoon saffron threads crumbled
  • 2 tablespoons boiling water
  • 6 tablespoons safflower or corn oil divided
  • 6 skinless boneless chicken thighs
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • freshly ground black pepper to taste
  • 2 cups long or extra long white rice
  • 1/2 cup chopped white onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped tomato
  • 2 garlic cloves minced or pressed
  • Pinch of ground cumin
  • Pinch of ground cinnamon
  • 2 whole cloves stems removed and tops crushed
  • 1 cup beer
  • 3 1/2 cups chicken broth
  • 1/2 cup peas fresh or thawed from frozen
To Prepare
  • Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.
  • Heat the oil in a large and thick casserole over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper to taste. Once the oil is hot, brown the chicken for 3 to 4 minutes per side. Remove and place in a bowl. Add a couple more tablespoons of oil to the casserole and scrape drippings, don’t remove them though.
  • Add the uncooked rice and sauté for 2 to 3 minutes, until its color starts to change to milky white and the grains separate. Incorporate the onion, green and red bell peppers, tomato and garlic and stir. Add the cumin, cinnamon, crushed cloves, 1/2 teaspoon salt and continue to cook for 4 to 5 more minutes, until vegetables have softened. Pour in the beer, and let it cook and reduce until it is almost absorbed and the alcohol has evaporated, a couple minutes.
  • Place the chicken pieces on top of the rice, pour the chicken broth on top and the saffron and its liquid, as well as the remaining 1/2 teaspoon salt, and stir. When liquid starts to boil, add the peas and cover the pot, reduce heat to low, and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
  • If the rice grains don’t seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn heat off, and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.
Ingredients
  • 1/2 teaspoon saffron threads crumbled
  • 2 tablespoons boiling water
  • 6 tablespoons safflower or corn oil divided
  • 6 skinless boneless chicken thighs
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • freshly ground black pepper to taste
  • 2 cups long or extra long white rice
  • 1/2 cup chopped white onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped tomato
  • 2 garlic cloves minced or pressed
  • Pinch of ground cumin
  • Pinch of ground cinnamon
  • 2 whole cloves stems removed and tops crushed
  • 1 cup beer
  • 3 1/2 cups chicken broth
  • 1/2 cup peas fresh or thawed from frozen
To Prepare
  • Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.
  • Heat the oil in a large and thick casserole over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper to taste. Once the oil is hot, brown the chicken for 3 to 4 minutes per side. Remove and place in a bowl. Add a couple more tablespoons of oil to the casserole and scrape drippings, don’t remove them though.
  • Add the uncooked rice and sauté for 2 to 3 minutes, until its color starts to change to milky white and the grains separate. Incorporate the onion, green and red bell peppers, tomato and garlic and stir. Add the cumin, cinnamon, crushed cloves, 1/2 teaspoon salt and continue to cook for 4 to 5 more minutes, until vegetables have softened. Pour in the beer, and let it cook and reduce until it is almost absorbed and the alcohol has evaporated, a couple minutes.
  • Place the chicken pieces on top of the rice, pour the chicken broth on top and the saffron and its liquid, as well as the remaining 1/2 teaspoon salt, and stir. When liquid starts to boil, add the peas and cover the pot, reduce heat to low, and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
  • If the rice grains don’t seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn heat off, and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.

49 comments on “Drunken Rice with Chicken

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  1. This was delicious! I hate beer and thought of using white wine instead, but decided to stick with the beer. Glad I did- did not really taste the beer flavor but it did add a depth of flavor to the dish. Also, I did not have saffron and don’t care for the flavor, so used 1/4 tsp turmeric for color. Used a good 1/2 tsp cumin instead of a pinch and added about 3/4 – 1 tsp paprika for addtl flavor and color. Also, added black pepper and red pepper flakes since we like it spicy! I only had red bell pepper, so used 1 whole red bell pepper. Next time will use with green bell pepper per the recipe for addtl color. Also, had 1/2 a whole large onion left over from another meal, so chopped it all up- was probably a full cup. The recipe survived all my changes and was great, so it is pretty full-proof. Next time, I will use a little less liquid and maybe add some more peas. My husband loved it too and did not mind sacrificing some of his fancy craft beer! Thank you Pati for fully testing all of your recipes. I have only made a few of your recipes, but every one of them I have tried have been exceptional and “keepers”.

  2. Pati, using brown rice: should I cut rice to 1 1/2 cups or add 1 cup liquid ? Does 40 – 45 minutes sound right ? Would 300* be about right in the oven , because I burn everything I leave on the stove. Thanks so much.

  3. When my husband buys chicken he buys it in bulk, huge chicken and thighs connected. What can i do different since the chicken is so huge. And this chicken has bone and skin on, plz help cuz i would love to make it.

  4. Hi Pati,
    I always know a good teacher when I can watch them make something and then go into the kitchen and do it myself. It’s so much fun to watch you cook the food you love with you family.

    I have a question about saffron; it’s expensive and I don’t use it often. How long can you keep it? Does it become rancid like other seasonings?

    Thanks,
    Pat

  5. Pati, I bought a brand new 12″ enamel cast iron braiser to make your Drunken chicken and rice. I was so excited but got disappointed because I was thinking the enamel pan wouldn’t have food stick so bad, my chicken did, I wonder what I did wrong. Then when I covered and put on low for 20 min. rice wasn’t done, help!

    1. Hi Grace! In my experience, sometimes food will stick when the oil isn’t hot enough. Make sure the oil is rippling in the pan before you put the chicken in. Also, if the rice isn’t done after 20 minutes, leave it cooking for a few more minutes until done. I hope this helps and that you will try the recipe again!

  6. Pati, Can I just substitute ground cloves instead of crushing them? If so, how much should I use?

    I always enjoy your programs & have learned a lot about your culture and food!! Occasionly I get brave enough to try something. This dish sounds DELICIOUS !! Thanks again for all that you do!

    1. Hi Gail, Yes, of course you can sub ground cloves. I would just add a tiny pinch. I’m happy you are going to give my recipe a try!

  7. Hello,
    You mentioned that you soaked the rice first in warm water before cooking it in the pan. How long do you soak it. I enjoy watching your show. Thank you.

  8. Hello,
    I just watched you make this last night on KLRU-Q. I LOVE your show. Concerning the pan used, is it a 12″ enamaled cast-iron braiser?
    Thank you!

    1. Hi! When you first cook it in the pan, you want it to go to a bright white color and a heavier feel, it will take like 4 to 5 minutes.

  9. Hi Pati! I’m originally from Leon GTO. We watch your show faithfully! We record it so we can rewind and watch as many times as we need to get the process of each recipe right. We doubled this particular recipe so we have enough left over to take to work tomorrow for lunch and make everyone else jealous. The flavors are amazing! Thanks Pati for your cooking inspiration!

  10. HI I just wonder what kind of beer do I add in this reciept i am not a beer person. But I really want to make this for my family i want to get the correct beer type. Thank you

  11. I saw this recipe on TV last Saturday and I had to give it a try!
    This recipe is easy to make and SO YUMMY!!!!! I made for us last night and it literally flew off the table. Trust me, it will not disappoint! 🙂

  12. Made this without the beer (used an extra cup if broth instead) and without saffron. Might have been good, but I had to run out for a bit right after it finished cooking, so I turned the heat off and left it sitting covered for a couple of hours, which made the rice overcooked. Also had to add a lot more salt because I used low sodium broth. Would love to try it properly made!

  13. I want to try this recipe but I do have a question. I know the recipe is called Drunken Rice With Chicken but can I leave out the beer? I don’t drink or cook with alcohol and neither do most of my friends. I know there is a non alcohol beer can this be used instead or should I just use more chicken stock? The reason I am asking this is because I read recently that the alcohol does not all leave the dish. Thanks for any help you can give me. Love your show!

  14. I want to make this and have never had a chicken and rice recipe of any kind; however, while I’m a carnivore, my husband is a vegetarian. How will this recipe work without the chicken? Seems to me it would still be good, right?

  15. This recipe is delicious! I never leave comments on anything, but felt compelled to do so. My husband loved it. I could not find saffron and I used a whole chicken that I cut up, but other than that I followed it exactly. Love your show.

  16. My 6 year old with down syndrome is picky. She gets so excited and cumbias around when shows music starts. This recipe shes asked for. Could we substitute other cuts of chicken thats boneless n skinless also?

    1. Of course, you can use any chicken pieces, sometimes I even make it with chicken on the bone. I hope you and your 6 year old enjoy!

  17. I am wondering whwn you add the saffron and it’s liquid? I don’t see that step listed in the instructions. Thanks!