Arroz Con Pollo Borrachera (Drunken Chicken and Rice)

Recipe courtesy, Nicholas Vasquez, Executive Chef, Azucar
½ tablespoon salt
½ tablespoon black pepper
3 pounds of chicken, approximately, cut into small pieces
2 cups white rum
½ cup lime juice
¾ cup Spanish olive oil
1 large onion, peeled, sliced
1 large green bell pepper, julienned
1 large red bell pepper, julienned
6 garlic cloves, minced
15 ounces crushed tomatoes
5 cups chicken broth
5 strands saffron
3 cups Arborio rice, uncooked
1 small can young peas

Chopped parsley, for garnish

Preheat oven to 350 degrees.
In medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.

Add olive oil to large paella pan and heat over a medium fire. Add onions, green peppers, and red pepper and sauté until tender. Add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
Next add the drunken chicken with the marinade. Bring to a simmer. Add chicken broth, the saffron, the peas, and then the rice. Bring all of this to a boil, cover with foil, and place in the oven for 25 minutes or until rice has absorbed the liquid but it still slightly wet.

8 thoughts on “Arroz Con Pollo Borrachera (Drunken Chicken and Rice)

    • The oven temperature should be 350 degrees. Add the peas at the same time as the rice and saffron. We have corrected the recipe thanks.

  1. hi, i made this with chicken breasts and although it was still good lacked a little flavor. Was i supposed to use chicken pieces with bone and skin? Also should it have been a deep yellow color with the saffron? mine wasn’t so maybe i didn’t use enough saffron. thanks!

    • I actually make this recipe often. It is a reddish color from the saffron and peppers and tomatoes. I only use chicken on the bone with skin for this recipe and it falls off the bone when done and the rice is really tasty from the saffron. You only need a small bit of saffron but the chicken marinade should make it all very flavorful. Give it another try.

    • Yes, but use more dark meat pieces they stay moister in the slow cooker. Let me know how it comes out. I’d say 4 – 6 hours of cooking time.

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