Drunken Rice with Vegetables and Chicken

If you are a fan of dishes with intense colors and strong, unique flavors, this recipe is perfect for you. Saffron provides a vibrant color, while beer, cumin, and cinnamon add an interesting taste and intoxicating aroma.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 pinch Saffron, dry

  • 30 ml Water

  • 4 spoon Oil, vegetable oil, canola

  • 8 pieces Meat, chicken, thighs

  • 2 cups Rice, white, long grain

  • 1 piece Onion, raw

  • 1 piece Bell pepper, green, fresh

  • 1 piece Bell pepper, red, fresh

  • 2 piece Tomato, red

  • 2 pod Garlic, fresh

  • 1 pinch Spices, cumin seeds

  • 1 pinch Spices, cinnamon, ground

  • 2 piece Spices, cloves, ground

  • 1 cup Alcohol, Beer

  • 3.5 cups Soup base, chicken, cube

  • 0.5 cups Beans, fresh

  • 1.5 teaspoons Salt, table

  • pieces Spices, pepper, black

Steps

  1. Place the saffron threads in a small bowl and pour hot water over them. Let them soak for 10 to 15 minutes. Wash the bell pepper, clean it (remove the stem and seeds), and cut it into pieces. Wash the tomato and cut it into quarters. Remove the seeds and cut it into pieces. Peel the onion and garlic, and finely chop them separately.

  2. Rinse the chicken thighs under running water and dry them well with paper towels. Season them with half a teaspoon of salt and pepper (to taste). Place a large pan on the heat and warm the oil. Place the seasoned thighs on the hot oil and cook each side for 3 to 4 minutes. Remove the cooked meat from the pan and keep it warm on a plate.

  3. Leave about 3 tablespoons of fat in the pan and pour the rest into a container. Add the rice and toast it while stirring. Mix in the onion, garlic, bell pepper, tomato, cumin, cinnamon, cloves, and half a teaspoon of salt. Continue to fry while stirring for another 4 to 5 minutes. Pour in the beer, mix everything well, and let the dish cook over moderate heat until most of the liquid evaporates.

  4. Arrange the cooked meat over the rice. Pour the broth over everything. Add the peas and saffron along with the soaking liquid. Season with salt to taste, mix well, and wait for the liquid to boil. Cover the pan, reduce the heat to low, and let the dish simmer for another 20 minutes or until the rice is fully softened.

  5. Remove the pan from the heat and let it sit for 5 to 10 minutes to allow the rice to absorb all the liquid. Serve the prepared dish on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 184.28 kcal
  • Fat: 8.17 g
    • Saturated Fat: 1.8 g
  • Carbohydrates: 15.68 g
    • Sugars: 0.7 g
  • Protein: 8.8 g
  • Fiber: 0.63 g