Drunken Rice with Chicken

Name: Drunken Rice with Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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 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)

Arroz Borracho con Pollo

Recipe Yield

6 to 8 servings

Cooking time

1 hour

Rate this recipe

4.89 from 9 votes

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 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.

Comments

165comments inDrunken Rice with Chicken

Maria

Jan 27

My good friend Sue introduced me to this recipe in late 1986. Delicious and easy recipe for anytime…

1. Pati Jinich
  
  Jan 27
  
  So glad you like it so much Maria!
  
Shane Dallolio

Aug 22

Absolutely love this recipe! I cook it quite often.

1. Pati Jinich
  
  Sep 04
  
  So happy to hear 🙂
  
Vanessa Ingram

Jul 27

My family loves this dish. It’s good as a dinner for new moms or pop in family and friends. It’s great anytime. I’ve been cooking it since you first introduced it on television.
A family favorite.

1. Pati Jinich
  
  Aug 20
  
  So happy to hear, gracias Vanessa!
  
Diane Weissman

Jul 25

Would yellow rice, which already includes saffron, be acceptable?
This might help Elizabeth Gonzalez below..
I would then eliminate any additional salt and use low-sodium chicken broth…
Pati, think about doing a line of clothing! I love your embroidered tops! And your Mexican servingware and decor…

1. Pati Jinich
  
  Sep 04
  
  Thanks so much for the kind words Diane, I guess using yellow rice would be OK!
  
Joe Cappo

Apr 11

I just found your website. I have been watching you on Create TV for years. I have all of your cookbooks. I am currently binge watching your series on Amazon. I think you are the America’s Test Kitchen of Mexican food. I am an Italian mutt, my husband is Mexican. So Mex-It is frequently on the menu.
I have made this recipe many times. It is quick and easy, and the flavors are out of this world.

1. Pati Jinich
  
  Jun 06
  
  So glad you found me Joe, thanks so much for following, hugs to you and your husband!
  
2. Maria Acosta Rizzo
  
  Jul 25
  
  “Mex-it” Lol I love it! My husband it’s Italian-American and a Mexican-American so we definitely have this on the menu too! Pati I can’t wait to try this. I love that you show more than just tacos and tamales. Don’t get me wrong who doesn’t love them but that’s pretty much all anyone thinks we eat.
  
Dianne Mitchell

Feb 02

That looks so good you have a flare for cooking.

1. Pati Jinich
  
  Mar 13
  
  Thank you!
  
Elizabeth Gonzalez

Jan 16

I don’t have saffron. Could you suggest a different spice? Thanks.

1. Pati Jinich
  
  Jan 29
  
  Unfortunately saffron adds not just the lovely yellow color but also a very unique flavor Elizabeth. You may try to use a bit of turmeric instead though 🙂
  
Shelley K

Jan 14

Can I use bone in chicken? Would it change the cooking time?

1. Pati Jinich
  
  Jan 30
  
  Yes you can, I don’t think you will have to change the cooking time 🙂
  
Allison Clark

Jan 14

Sounds and looks delicious. Can’t wait to make this. My brother in law is from Morelia in Mexico. I bet he will love it too.

1. Pati Jinich
  
  Jan 30
  
  Hopefully you will all enjoy this recipe, I love Morelia BTW!
  
Dorothy

Jan 14

Can I substitute turmeric for the saffron? Looks amazing

1. Pati Jinich
  
  Jan 30
  
  Yes, that would be the perfect sub Dorothy 🙂
  
Laura Davis

Nov 06

I saw this on the PBS app (I’ve been watching the whole series) and knew I have to make it. Looks amazing! I think I’ve gained enough confidence from the show to make my own enchilada sauce next. Love the show!!

1. Pati Jinich
  
  Nov 09
  
  Thanks so much for the compliment Laura, go ahead and make your sauce, you will do great!
  
Lynnette Welsch

Jul 03

I saw you making this on one of your shows and I can’t wait to make it for my family. You always have such great ideas. Thank you. My next project is your Strawberry Meringue Cake.

Beatrice

Jun 16

Patti,I love your recipes and I am a huge fan! I have watched every season of pattis mexican table many times and still watch it. ive tried several if your recipes and we love them the kiddos especially love the chicken and rice. thank you so much!

sincerely

1. Pati Jinich
  
  Jun 22
  
  Thanks to you Beatrice, so super happy all the family has been enjoying the recipes, abrazos!
  
Elaine

Jun 13

Fantastic, easy recipe and will serve meals for several days. This is a keeper.

1. Pati Jinich
  
  Jun 21
  
  So glad you liked it, yay!
  
Tracy

Jan 14

Hi Pati! I absolutely love your show, your recipes. You have such a good, generous heart for sharing your love of cooking and baking with us. “Patie’s Mexican Table” is joyous & a celebration of life…something that we all truly crave. I cannot wait to cook the drunken rice with chicken! So cold & snowy …it will be the perfect weekend for this. Thank you Pati😊

1. Pati Jinich
  
  Feb 04
  
  My pleasure Tracy, this is very sweet of you, thanks so much for tuning in 🙂
  
Andrew

Oct 02

My family made the Drunken Rice Chicken last night, and you were right, it was full meal in itself.

1. Pati Jinich
  
  Oct 04
  
  So glad you enjoyed it Andrew, yay!!
  
Andrew

Sep 28

Hi Pati,

What is a good side dish that goes along with the Drunken Rice with Chicken? Thank You!

1. Pati Jinich
  
  Sep 28
  
  I think this is a full meal in itself Andrew, but a good fresh salad would always work. I have this one in mind, enjoy! http://patijinich.com/avocado-and-radish-salad/
  
2. Anonymous
  
  Sep 29
  
  That’s sound good, Thank You for your advice!
  
Liz S

Sep 22

Where can I find saffron threads? I’ve never heard of this ingredient referred to as threads. Thanks!

1. Pati Jinich
  
  Oct 05
  
  You can find it in some specialty markets like Whole Foods Liz, and of course, also online, here one option: https://www.amazon.com/s?k=saffron+threads&ref=nb_sb_noss_1
  
Kari Zahorik

Sep 02

I can’t wait to make this. Please tell me the size of your beautiful orange enameled cast iron that you use for this? (You also cooked tomatoes in it for the salsa on the same show.) I “need” this pan/pot- you use it regularly and it seems so versatile and perfect for many recipes.
Thank you for your amazingly flavorful but accessible recipes-so a northern girl can happily pretend she has a couple of Mexican genes. 😊
Your obviously kind heart and joy have inspired me greatly in and out of the kitchen during the past 18 months. Many thanks.

1. Pati Jinich
  
  Sep 19
  
  Hi Kari, thanks for the kindness! I think the pot from Le Creuset you are talking about is the 6 3/4 qt Signature Dutch Oven. Enjoy!
  
Jade

Aug 04

So good. Follow directions to the tee. Will definitely make for friends…

1. Pati Jinich
  
  Aug 15
  
  Yay, gracias Jade! I hope your friends will like it as well 🙂
  
Sallie Marion

Jul 31

I love the look of the dish, I must try making it.

1. Pati Jinich
  
  Aug 14
  
  Thanks so much Sallie, let me know how you liked it 🙂
  
Fernanda

Feb 01

Do you think I could use that recipe and use leftover steak from last night instead? The rice with beer sounds “ delicioso.”

1. Pati Jinich
  
  Feb 01
  
  Of course Fernanda, go for it, enjoy!
  
Marrianne Dunayer

Jan 14

This looks like my arroz con pollo but wine instead of beer. Just made it last week. Saffron and all the same vegetables.

1. Pati Jinich
  
  Jan 16
  
  Yay! Hope you liked it Marrianne 😉
  
Anna

Jan 13

Hi !! I want it in Spanish 🙁

1. Pati Jinich
  
  Jan 17
  
  Con gusto Anna, aqui va, ojala que te guste 😉 http://patijinich.com/pati_2020/es/arroz-borracho-con-pollo/
  
Eva

Jan 13

Hola Paty soy Eva desde Los Ángeles veo tu programa every Saturday me encanta saludos especialmente los que has visitado Sonora

1. Pati Jinich
  
  Jan 17
  
  Mil gracias Eva, un abrazo hasta Los Angeles 🙂
  
David Blatt

Jan 13

This looks fantastic. We love your show and watch it all the time on PBS.

1. Pati Jinich
  
  Jan 17
  
  Thanks so much for tuning in David, so glad you are enjoying the show!
  
Dalhart Dobbs

Aug 22

Hi Pati,

Love your show. Is this recipe the same as “Arroz con pollo”?

Thanks

1. Pati Jinich
  
  Aug 23
  
  Not exactly a traditional one, think of it as Pati’s twist on “arroz con pollo” 🙂
  
  1. Dalhart Dobbs
    
    Oct 05
    
    Thanks will give it a go!!!
    
Steve

Aug 22

Thanks for all the fantastic recipes. I watch your show all the time. So far everything I’ve made has turned out great. I hope to continue to see new shows and new recipes. You and your family stay safe.

1. Pati Jinich
  
  Aug 23
  
  Thanks so much for your kindness Steve. Stay tuned because the new season premieres the first week of October all the way from Sonora, enjoy!
  
Sarah York

Jul 14

My 10 year old daughter came across your show one day and since then we’ve all been hooked. Is this recipe in any of your cookbooks? My family LOVES this dish and I am always losing the paper copies (*hangs head in shame*).

1. Pati Jinich
  
  Jul 14
  
  Yes Sarah, this recipe is in the “Mexican Today” cookbook, so glad to read everyone enjoys this rice 😉
  
David

May 26

Hello Pati,

G’day from Australia! Thanks for this recipe; it is great. It makes a nice change from a paella.

I have been watching your show on SBS here and recently bought your book for my elderly father, too.

I hope you can make it over here to Australia one day. I also hope you and your family and production team stay safe in the pandemic situation.

Cheers

David
Brisbane, Australia

1. Pati Jinich
  
  May 28
  
  Thanks for the good wishes David; I hope you and your loved ones are all safe and healthy. Say hi to your Dad, hope he is enjoying the book 🙂
  
Karen

May 05

Made this for Cinco de Mayo and it came out absolutely perfect! So delicious! Thank you Patti!

1. Pati Jinich
  
  May 11
  
  Thanks to you Karen for giving it a change, glad you liked it!
  
Elizabeth

Feb 10

Thank you for sharing SO many recipes with us, Pati! You’re a perfect darling and I’m so thankful I found your show. It makes me very happy and SOOOO hungry! 😉 God bless you!

1. Pati Jinich
  
  Feb 10
  
  Thanks Elizabeth for tuning in and for the kind words 😉
  
Natalie, Massachusett

Jan 09

I just made this for dinner tonight, but used chicken stock instead of beer (I have beer-haters in the house) and it was so delicious! Thank you so much for this and all of your fabulous recipes. I am always hesitant to cook Mexican food, since I have no Spanish blood at all, but your recipes are so easy to follow and use ingredients I can find easily.

1. Pati Jinich
  
  Jan 10
  
  That’s wonderful, Natalie. I hope you give many more recipes a try.
  
Jenesis Byrne

Nov 11

After 20 minutes I had a ton of liquid left (I did measure correctly :)) . Any idea why that might have happened? Took about 40 more minutes for the rice to cook.

1. Pati Jinich
  
  Nov 21
  
  Each stove is a bit different, and you can adjust with less liquid next time around, Jenesis. Enjoy!
  
Joe Buck

Oct 07

Pati, you did an episode making Arroz Con Pollo with a sofrito sauce and i made it and it was delicious!

I wrote it down in a hurry but wanted your official recipe please. You also made an orange flan for dessert in that episode as a reference.
I cant find it on your website.

Thanks if you can help!

Joe Buck

1. Pati Jinich
  
  Oct 10
  
  Oh I made it with prawns…but you can make it with chicken, Joe! http://patijinich.com/pati_2020/mexican-rice-with-prawns-2/
  
Guadalupe.Salazar

Aug 05

Gracias Paty. Me enchant an sus program as !

1. Pati Jinich
  
  Aug 06
  
  Gracias, Guadalupe!
  
Joyce A Recupero aka Brandi

Aug 01

A wsome. Thanks. Brandi in NM

1. Pati Jinich
  
  Aug 02
  
  Thanks Brandi!
  
Jean

Apr 25

where can I find a video for this recipe? which season and episode?

1. Pati Jinich
  
  Apr 27
  
  Here you go! It’s season 4, episode 11: https://www.amazon.com/gp/video/detail/B071WT6QRX/ref=atv_dp_season_select_atf
  
Samantha carmona

Apr 18

I am making this recipe for dinner tonight! Only problem is I don’t have saffron. Can I make it without it?

1. Pati Jinich
  
  Apr 18
  
  Go for it, Samantha! Some other people in the comments also made it without saffron and enjoyed it…so I hope you love it too.
  
2. Anonymous
  
  Jun 01
  
  I usually don’t have saffron on hand, I substituted turmeric love the golden and taste of turmeric powder
  
Martha Munguia

Feb 27

Awesome recipe! Like the one in the cook book with chorizo! That’s my husband favorite and he doesn’t chicken and rice but loves this recipe. We substitute chicken broth for the beer since we are non drinkers.

1. Pati
  
  Feb 28
  
  Thank you Martha!
  
Carrie Jenkins

Feb 02

I love your show Pati! I can’t wait to become a Southern Mexican chef. Thanks for showing us Americans the beauty and treasures of 🇲🇽. ❤️❤️❤️

1. Pati
  
  Feb 03
  
  Oh I hope you have lots of fun in the kitchen, Carrie!
  
Anonymous

Jan 06

So good lmuy RICO GRACIAS YO LO anconpañe con una crema quancaina de Peru!!

1. Pati
  
  Jan 07
  
  Gracias!
  
Barry Reece Wichita, KS

Oct 23

Ok Pati,
I LOVE your show and you! You are so loveable and your recipes seem amazing! I’m gonna attempt your Aroz borracho con pollo as it looks fantastic!
You cook with a lot of love and your family is blessed to have you!

1. Pati
  
  Oct 24
  
  Enjoy the rice, Barry! And thank you so much.
  
  1. Barry Reece
    
    Dec 27
    
    Well…I made your aroz borracho con pollo. My wife was not interested…until the smell floated from my kitchen!
    (She had 2 1/2 helpings and wants a repeat performance!) thank you for such an amazing meal!
    Muchos gracias!
    Barry
    
    1. Pati
      
      Dec 27
      
      Awesome!
      
Daniela

Oct 15

Hola Pati! 👋🤗 muchas gracias por compartir todas tus recetas! El sabado mis hijos, esposo y yo nos quedamos toda la tarde viendo un marathon de todos tus shows y en verdad que me quede encantada! Ya no puedo esperar para hacer todas estas comidas tan ricas. Mis hijos de 14 y 13 años les encanto este arroz y voy a seguir aprendiendo mucho contigo. Gracias por todo y sigui compartiendo todo esto con nosotros. Muchas gracias!! 👍👌😁👏🥘🍲🌯🌮🥙🥗🥓🍗🥞🍜🥧🍤

1. Pati
  
  Oct 26
  
  Uy mil gracias Daniela por ver el marathon y por dejarme entrar a tu casa! Dile hola a tus hijos de mi larte.
  
Terri Lynn

Oct 14

My best friend is from Toluca and she always talks about growing up in mexico. So I ordere both of your cookbooks so I can suprise her and her husband with some of your delicious food. Can’t wait till the books come. Love you and your show.

1. Pati
  
  Oct 18
  
  Oh what a thoughtful gift, Terri! I hope your friend loves her books.
  
DEMO

Oct 14

Thanks Pati,

This was delicious, I wanted all of the things from this episode, made it in a caldero and it was fantastic.

1. Pati
  
  Oct 15
  
  Awesome!
  
BarrieHurst-Dreyer

Oct 14

Can’t wait to try this dish! Have been watching your marathon on PBS, and I’ve fallen in love with all your recipes and your approachable way of creating authentic Mexican cuisine!

1. Pati
  
  Oct 17
  
  Aww thank you so much, Barrie!!
  
Harriet Yelon

Oct 13

Drunken Rice with Chicken: delicious ingredients. However, the dish seemed bland and mild in taste. Could another flavor be added to this dish? I do love many of the recipes on the marathon especially the fish tacos. Hard to get really fresh fish in the midwest but worth a try anyway.

1. Pati
  
  Oct 18
  
  Oh I’m sorry to hear that. You can add whichever spices your prefer…or some chiles. I hope you love the fish tacos, Harriet!
  
2. Keith R. Starkey
  
  Feb 25
  
  Remember that much authentic Mexican food is not bold in flavor–much of American thinking about Mexican food is influenced by Tex-Mex (which is big, bold and yum, for sure, but not, for the most part, authenitc from the land itself).
  
Cathy Jackson

Sep 28

Can this be made ahead of time and reheated? Or will the rice become mushy?

1. Pati
  
  Oct 18
  
  Sure! To reheat, put it in a sauce pan covered with a bit of water over low heat. You can also reheat it covered in the oven.
  
Erin Orourke

Sep 25

I have made this a few times and it gets better each time! I have tried a few different types of beers to see which I like best, but honestly it doesn’t matter because it’s always delicious!!! I love your show and I LOVE your personality and can’t thank you enough for making it so easy and entertaining to cook. My kids love watching your show with my husband and I. And always want to help cook, especially when it’s one of your recipes. 😊

1. Pati
  
  Oct 06
  
  Aww thank you Erin! Say hi to your kids for me.
  
Adam

Aug 08

Saw this earlier today on PBS, made for dinner tonight. It was AMAZING! I love how Pati talks about her family and cooking for them on every show. She cooks with love and it is only proven when recipes come out perfect (even when I’m not that great a cook). I need to go buy your books!

1. Pati
  
  Aug 08
  
  Oh thank you so much, Adam! I hope you have lots more fun making many more recipes.
  
Melissa

Jun 26

I’m not really a beer drinker and wouldn’t even know what kind to buy. Is it OK to replace the beer with white wine? I always have that in the house. 😉 If not, is chicken broth the next best option?

1. Pati
  
  Jun 28
  
  Sure! You can also substitute the beer for beef, chicken, or veggie stock…or even water.
  
Maryam from Kentucky

May 13

I love 💕 this woman as I am a mother of two kiddos love her cooking I live in Kentucky 🇺🇸 and every Friday I wait exciting at 3 pm on my kET local channel to see her new episodes of Cook I love her kitchen her personality I am from Middle East so we have lots common ground together with Mexico 🇲🇽 l love ❤️ visiting Mexico one day to bring lots of spice and beautiful dishes but I can’t unfortunately one day my dream come true

1. Pati
  
  May 14
  
  I’m so glad you enjoy the show, Maryam! I hope you and your two kids have many fun kitchen adventures!
  
albberta

May 06

I saw your show last night and I fell in love! i have had an amazing time cooking!thanks

1. Pati
  
  May 07
  
  So happy to hear this, Alberta!
  
Julia

Nov 19

I made this recipe last week, but left out the beer because I forgot to pick it up from the store. It turned out wonderful, even without the beer. The flavors actually reminded me of a middle eastern flavor dish. It was probably the Cinnamon and cloves (I only used a pinch though). Patti, what is the difference between this dish and an Arroz con Pollo recipe? Do you have any other variations I can try? My kids and I love your show!

1. Pati
  
  Nov 19
  
  Oh that is great, Julia! You can think of this recipe as a version of Arroz con Pollo, of which there must be thousands! I will try to add more versions… Meanwhile you can try this recipe, and add chicken to it: http://patijinich.com/pati_2020/recipe/red_rice_from_el_chepe/
  Thank you for letting me into your home through my show and recipes!
  
Alexandra from St.Paul

May 15

Can I make this without the chicken? Your recipes are wonderful! Thanks Pati!

1. Pati
  
  May 18
  
  Of course! You can sub veggie broth for the chicken stock.
  
Catalina from Austin Texas

Apr 08

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”.

1. Pati
  
  Apr 10
  
  So happy to hear they have all been “keepers” Catalina!
  
Hotrod Lincoln

May 31

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.

1. Pati
  
  Jun 02
  
  For brown rice, you just need to add 1 more cup of cooking liquid and 10 more minutes of cooking or so. =)
  
Cecilia

Mar 24

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.

helen perdue

Jan 20

What would be a good side dish served with this?

1. Pati
  
  Jan 26
  
  Chiles rellenos!
  
jaime

Nov 09

i tried this yesterday for our sunday lunch, everyone loved it!. thanks.

1. Pati
  
  Nov 09
  
  I’m thrilled it was a hit! Thank you for trying it!
  
DANA QUEEN

Oct 29

CAN’T WAIT TO MAKE THE RICE DISH MY KIDS WILL LOVE IT.

1. Pati
  
  Oct 29
  
  Let me know how it turns out!
  
Pat

Oct 26

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

1. Pati
  
  Oct 28
  
  Thank you so much for such a kind note! Saffron can last up to a couple of years if stored airtight in a cool, dark place.
  
Diana

Oct 26

It’s in the send to last paragraph.

Peggy

Oct 07

I’m just so impressed that you answer all these comments – You’re a super rock star!

Grace

Oct 05

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. Pati
  
  Oct 06
  
  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!
  
Gail Cheshire

Sep 21

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. Pati
  
  Sep 21
  
  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!
  
Joanne

Sep 20

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.

1. Pati
  
  Sep 20
  
  Hi Joanne,
  I do when I have the time! 5 to 10 minutes is all it really needs. Remember to drain very well. Thanks for tuning in!
  
Cari G

Sep 20

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. Pati
  
  Sep 20
  
  Thank you, it is!
  
mary

Sep 19

hi when you do the rice what is the texture that you what when you start the rice

1. Pati
  
  Sep 20
  
  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.
  
Javier Aguilar & Shannon Varley

Aug 30

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!

1. Pati
  
  Sep 06
  
  This is such a wonderful idea!!! I love making double and triple batches as we are such fans of leftovers.
  
sondra

Aug 06

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

1. Pati
  
  Aug 12
  
  Something that is not too dark or bitter, but quite frankly, any will do.
  
Isabel

Aug 04

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! 🙂

Jennifer

Aug 03

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!

1. Pati
  
  Aug 03
  
  oh no! Give it a try as I make it, tell me how it goes!
  
Marianne

Aug 02

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!

1. Pati
  
  Aug 03
  
  Hi Marianne, of course you can skip the beer! Just add same amount of chicken or veggie broth of your choice instead.
  
Nancy

Jul 12

Boneless legs are not available here, do you suggest we do the boning?

1. Pati
  
  Jul 13
  
  Hi Nancy, Yes, you can debone the legs.
  
peggy

Jul 11

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?

1. Pati
  
  Jul 12
  
  It will be fabulous, no worries, just skip the chicken! You can add more vegetables if you want as well.
  
erin

Jul 06

Amazing!!! The smell while it was cooking was heavenly.

1. Pati
  
  Jul 06
  
  Oh, good!
  
Norma

Jun 20

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.

1. Pati
  
  Jun 21
  
  Well I am SO very happy you left comments in here and let me know that you made it and liked it, Norma! Gracias!
  
Antonia

Jun 14

Awesome! We love your recipes brings our cultura and gives us new variety and ideas.

Antonia

Jun 13

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. Pati
  
  Jun 14
  
  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!
  
Sally

May 27

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

1. Pati
  
  May 30
  
  Hi! You add it right when you add the chicken broth. Enjoy!

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