Arroz Borracho

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For a recent dinner party I decided to make one of my mom’s staple dishes. She typically makes arroz borracho (drunk rice) for the holidays since it incorporates festive ingredients such as olives, prunes, and wine. Its intricate flavors and vibrant colors make it a perfect dish to serve not only for the holidays, but for any small gathering.

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Ingredients: 2 cups rice, 1/2 sliced red onion, 1/2 sliced sweet onion, 3 garlic cloves, 1 bay leaf, 1 sprig thyme,  2 cups beer (something flavorful but not dark), 2 cups white table wine, 1 packet ground achiote (for color), 1/2 cup prunes, 3/4 cup green olives, 1/2 red bell pepper, 2 teaspoons olive oil, salt and pepper to taste

Instructions: Cut a chicken into separate pieces after rinsing and patting dry. Place chicken pieces, onions, bay leaf, thyme, garlic cloves, beer, and wine in a large pot. Add 1 cup of water, or just enough to cover the chicken with liquid. Add a dash of salt and pepper, about 2 teaspoons of each. Cook chicken thoroughly, then remove chicken from pot, saving the stock. Let chicken cool, then shred apart into small strips.

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In a large pot heat the olive oil and add the raw rice. Mix until rice is a little toasted. Remove all of the onions, garlic, and herbs from the stock and bring back to a simmer. Add the chicken, prunes, and olives to the rice, then add enough stock to slightly cover all ingredients. Cover rice, set heat to low, and cook for about 30 minutes. Once it is cooked through turn off heat. Slice up the red pepper and add to pot. Cover again and let the steam cook the peppers for just a couple of minutes so that they’re still crunchy.

 

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