Detroit Lager Arroz con Pollo

 

Arroz con pollo, or "rice with chicken," is a classic dish of Spain and Latin America.  There are many different ways to prepare it, unique to various countries.  What follows is a basic arroz con pollo recipe inspired by a dish from Smitten Kitchen that is typical to what you might find prepared in Cuba.  It can be adjusted depending on the level of spice you like and what you have on hand. It's an easy, stove-top, one pot dish, that is great for family meals.

Serves 8

Chicken
6 large garlic cloves
2 tablespoons distilled white vinegar
2 teaspoons dried oregano, crushed
4 chicken breast halves with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs

Rice
1/2-1 pound bulk chorizo sausage
1 tablespoon olive oil
2 medium onions, chopped
1 green bell pepper, chopped
6 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons paprika, preferably the hot stuff, plus more to taste
2 Turkish bay leaves or 1 California
1 lb. tomatoes, seeded and chopped
1 12-ounce. bottle Detroit Lager from Detroit Brewing Co.
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 ounces)
1/4 cup drained rinsed bottled pimiento or roasted red pepper strips
Extra chopped green pepper for garnish (optional)

Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.

Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice: – Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes.

Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.  Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. I would suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step, otherwise it might be difficult to keep the rice submerged to cook evenly.

 

Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 30 to 40 minutes.

Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento or red pepper strips over rice.

Do ahead: Chicken can be marinated up to 2 hours in advance.