Arroz con Pollo

Adapted by
Yield: 15 servings


1 quart rice
½ cup unsalted butter
3 tablespoons olive oil
1 quart water
1 quart spinach
½ bunch cilantro
1 bottle Bohemia beer
Kosher salt
Roasted Chicken
15 chicken thighs
salt and pepper
To Assemble and Serve
2 red peppers, skinned, seeds removed, and julienned
¼ cup sesame oil
1 Spanish onion, roughly chopped
¼ cup fresh ginger, roughly chopped
4 garlic cloves, roughly chopped
1 cup frozen peas
½ cup scallions, sliced
¼ cup light soy sauce
8 eggs
Kosher salt to taste


For the Rice:
Pour the rice into a colander and rinse thoroughly with water. Place a large pan over medium heat with the butter and olive oil. Once the butter is melted, add 3 cups of water and the rice. Bring the water to a boil, then reduce the heat and let the rice simmer. 

Place the spinach and ½ a quart of the water into a blender. Blend until smooth, then strain and incorporate into the pan with the rice. Cover the pan with a lid and let simmer for 20 minutes. Make sure to check the amount of water after 10 minutes, and add more if needed.

For the Roasted Chicken:
Pre-heat the oven to 400°F. Clean the chicken thighs, patting dry with paper towels and seasoning well with salt and pepper. Roast in the oven for about 1 hour, or until fully cooked. Remove from the oven and let cool.

To Assemble and Serve:
Pre-heat the oven to 350°F and roast the red peppers for about 20 minutes, or until soft. Remove the peppers, and turn the oven up to 400°F.

In an oven-safe saucepan over medium heat, warm the sesame oil, then add the onion, ginger, and garlic, cooking the ingredients until soft. Add the Rice, roasted peppers, peas, and scallions. Drizzle the light soy sauce on top and stir together, then add in the Roasted Chicken. Adjust seasoning to taste. Crack the eggs on top of the rice, then place the saucepan in the 400°F oven for about 15 minutes, or until eggs are done. Serve immediately.