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Blue Moon Arroz Con Pollo

In the post Thanksgiving turkey hangover, I realize its probably tough to read about food, especially poultry. However this latest Blue Moon commissioned dish is stellar. This spin on the classic Spanish offering, is an easy one-pot dish that will feed plenty. There are hundreds of different recipes for this classic, I took inspiration from some of the more original interpretations and added in some of my own twists, building in as much flavor as I could. Chorizo was one of my main additions. I used this lovely pork sausage at the beginning, getting all of the delicious and flavorful fat rendered out and setting the flavor base for the chicken and rice. Then in went the chicken, followed by the sofrito (small diced onions, peppers and carrots), and finally the rice. The chicken returned to the pan along with some stock, some olives (I love using olives as a flavoring tool), and some beer. 30 minutes later the dish was ready. With hot sauce standing by, I dug in. Before I knew it, I was heading back to the kitchen for 2nds, and then 3rds. This is a great family style meal, and it makes for some killer leftovers!

Method


In large dutch oven, take the chorizo, remove it from its casing and brown in a tbsp of oil over medium heat. Break up the pieces and sauté until the chorizo is cooked, about 8-10 minutes, then remove and set aside. In a small bowl, combine turmeric, onion powder, ancho chili powder, chili powder, paprika, and 2 tsp of salt. Take the chicken pieces and generously coat with the spice mixture. Add 1 tbsp of oil to chorizo drippings in the dutch oven and heat on medium. Place seasoned chicken skin side down, not over crowding (do in 2-3 batches if necessary) and cook for about 5 minutes a side until almost done. Remove from pan and repeat if necessary.

With the chicken removed and set aside, add in the onions, bell peppers, carrots, and olives. Sauté over medium heat, constantly stirring until water has evaporated from the mixture. Add in the rice to this mixture and stir until the rice is well incorporated. Then add in the beer and chicken stock, and stir well. Add the chicken and chorizo back into this mixture, cook uncovered for about 10 minutes, or until liquid is no longer covering the rice. Once the liquid is below the level of the rice, cover and cook for 20 minutes. Rice should be soft, but not mushy. Fluff rice with a fork, serve chicken on top of the rice. Salt to taste.