Best 2 Drunken Rice With Chicken Recipes

**Drunken Rice with Chicken: A Flavorful and Easy One-Pot Meal**

Drunken rice with chicken, also known as "drunken chicken rice," is a delectable dish that combines the flavors of savory chicken, aromatic rice, and a unique "drunken" sauce. Originating from China, this dish has become a beloved staple in many Asian cuisines. The "drunken" aspect of the dish comes from the use of Chinese rice wine or Shaoxing wine, which infuses the rice and chicken with a subtle boozy flavor. This recipe provides a detailed guide on how to make drunken rice with chicken, along with variations for drunken rice with shrimp, drunken rice with vegetables, and drunken noodles. Each recipe offers a unique twist on the classic dish, catering to different dietary preferences and tastes. Whether you're a seasoned cook or a beginner looking for an easy one-pot meal, this versatile dish is sure to impress your taste buds. So, let's dive into the flavors of drunken rice with chicken and its delightful variations.

Let's cook with our recipes!

DRUNKEN RICE WITH CHICKEN

Drunken Rice with Chicken image

Drunken Rice with Chicken recipe from Pati's Mexican Table Season 4, Episode 11 "Family Favorites"

Provided by Pati Jinich

Categories Main Course

Time 1h

Number Of Ingredients 18

Ingredients

1/2 teaspoon saffron threads (crumbled)
2 tablespoons boiling water
6 tablespoons safflower or corn oil (divided)
6 skinless boneless chicken thighs
1 1/2 teaspoons kosher or coarse sea salt (divided, or to taste)
freshly ground black pepper (to taste)
2 cups long or extra long white rice
1/2 cup chopped white onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped tomato
2 garlic cloves (minced or pressed)
Pinch of ground cumin
Pinch of ground cinnamon
2 whole cloves (stems removed and tops crushed)
1 cup beer
3 1/2 cups chicken broth
1/2 cup peas (fresh or thawed from frozen)

Steps:

Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.
Heat the oil in a large and thick casserole over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper to taste. Once the oil is hot, brown the chicken for 3 to 4 minutes per side. Remove and place in a bowl. Add a couple more tablespoons of oil to the casserole and scrape drippings, don't remove them though.
Add the uncooked rice and sauté for 2 to 3 minutes, until its color starts to change to milky white and the grains separate. Incorporate the onion, green and red bell peppers, tomato and garlic and stir. Add the cumin, cinnamon, crushed cloves, 1/2 teaspoon salt and continue to cook for 4 to 5 more minutes, until vegetables have softened. Pour in the beer, and let it cook and reduce until it is almost absorbed and the alcohol has evaporated, a couple minutes.
Place the chicken pieces on top of the rice, pour the chicken broth on top and the saffron and its liquid, as well as the remaining 1/2 teaspoon salt, and stir. When liquid starts to boil, add the peas and cover the pot, reduce heat to low, and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn heat off, and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.

ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)

Arroz con Pollo Borrachera (Drunk Chicken and Rice) image

Provided by Food Network

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1/2 tablespoon salt
1/2 tablespoon black pepper
3 pounds of chicken, approximately, cut into small pieces
2 cups white rum
1/2 cup lime juice
3/4 cup Spanish olive oil
1 large onion, peeled, sliced
1 large green bell pepper, julienned
1 large red bell pepper, julienned
6 garlic cloves, minced
15 ounces crushed tomatoes
5 cups chicken broth
5 strands saffron or bijol
3 cups arborio rice, uncooked
1 small can young peas
1 small jar pimientos, julienned
Chopped parsley, for garnish

Steps:

In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
Garnish with peas, pimientos, and parsley and serve.

Tips:

Soak the rice: Soaking the rice before cooking helps to remove the starch and results in a more fluffy texture.
Use the right ratio of rice to liquid: The ratio of rice to liquid is important for getting the right consistency. For this recipe, the ratio is 1 cup of rice to 1 1/2 cups of liquid.
Cook the rice in a covered pot: Covering the pot helps to trap the steam and cook the rice evenly.
Don't stir the rice too much: Stirring the rice too much can break up the grains and make the rice mushy.
Let the rice rest before serving: Letting the rice rest for a few minutes before serving allows the grains to absorb the remaining liquid and results in a more flavorful dish.
Use a variety of vegetables: This recipe calls for a variety of vegetables, such as carrots, celery, and onions. You can also add other vegetables, such as broccoli, snap peas, or red peppers.
Season the rice to taste: Season the rice with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Drunken rice with chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The rice is cooked in a flavorful broth made with white wine, chicken broth, and vegetables. The chicken is tender and juicy, and the vegetables are crisp-tender. This dish is sure to please the whole family.