Cuban Arroz Con Pollo

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So tasty!

It is turning out to be a scorching hot summer here in Pasadena. The perfect time for a Stella Artois® Solstice Lager. Stella Solstice is a seasonal beer perfect for a hot summer day. It is a delicious, refreshing golden lager with subtle citrus notes and triple filtered for a smooth dry taste and a crisp finish. Such a refreshing beer calls for the right dish to pair with it. 

Cuban Arroz con pollo is something that I grew up having in Miami, but I take this dish to the next level by cooking the rice in Solstice Lager.  This hearty and satisfying plate is the perfect food to be washed down by a Stella Solstice. Stella Artois is a premium beer that's backed by brewing heritage dating back more than 600 years. It’s a great beer for savoring with friends and family on a warm summer evening.  Such a premium beer calls for premium ingredients for my recipe too! I picked up all my fresh recipe ingredients at my local Ralphs and you can find these beers at your local supermarket or other locations. To prepare a dish like this, I turn up the salsa music in the house and get to cookin'. Stella Artois is releasing more seasonal offerings this year, be sure to keep an eye out for their Stella Artois® Midnight Lager this fall. I have a feeling it would go great with this dish as well.

For deals in your area check out this  link.

Ingredients

• 3 pounds bone-in, skin-on chicken

• 1 bottle of Stella Artois® Beer

• 2 tablespoons of cooking oil

• 1 bay leaf

• 2 cloves garlic, chopped

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• Salt and pepper

• 1 chopped yellow onion

• 1/4 cup chopped red bell pepper

• 1/4 cup chopped seeded tomato

• 1/2 cup dry white wine

• 6 cups chicken stock or water

• 3 cups white rice

• 1 pinch, saffron

• 1 bag of frozen peas

Directions

1. In a wide pot, heat the cooking oil over medium heat. I like to use my dutch oven. If your pot doesn't have enough surface area to cook all the chicken at once, try Working in batches, add the chicken, skin side down, and cook, turning once, for 6 minutes per side, or until golden brown and set aside.

2. In the same pot, combine the onion and red pepper. Cook for 5 to 6 minutes, or until softened.

3. Add the white wine, bay leaf, cumin, oregano, and chopped tomato. Cook for 3 to 4 minutes.

4. Pour in 2 cups of the chicken stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes.

5. Add the saffron, rice, and continue to cook for 5 to 7 minutes so most of the liquid is absorbed.

6. Pour in another 2 cups of the chicken stock and continue to cook. Stir occasionally, until most of the liquid is absorbed. Around 5 or 6 minutes.

7. Add the last 2 cups of the chicken stock and the bottle of Stella Artois and cook for 5 more minutes.

It’s not ready until the Stella Artois goes in

8. Add the peas, and roasted red pepper. Turn down the heat, cover, and let sit for 10 minutes more.

9. Salt and pepper to your taste.

Ready for serving

Now it's time to sit back and enjoy your final preparation. I like to serve my arroz con pollo with plantains and black beans. YUM!