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  • Catia Pacheco Castro

One Pot Stewed Chicken with Beer and Rice ❦ Arroz de Frango Guisado com Cerveja

This super easy chicken and rice recipe is so delicious and easy. I have added a few twists to it to make it easy and even yummier. It is all made in one pot , so it just couldn't be easier. This recipe is guaranteed to become a firm family favourite, as it is super popular with the kids.



One Pot Stewed Chicken with Beer and Rice ❦ Arroz de Frango Guisado com Cerveja

Serves 4

Under 1 hour


850 g. Chicken thighs and legs, skin on

1/2 Cup frozen peas

1/2 Cup Rice, parboiled or easy cook variety. I like Uncle Ben's brand

1/2 Cup Tomato passata

1 Can of cream of mushroom soup

1 Beer (330ml) I used Stella Artois

60 ml. Extra virgin olive oil

250 ml. Chicken stock

1/2 Lemon, juice only

1 Onion, chopped

2 Bay leaves

6 Sprigs fresh thyme, whole

6 Cloves of garlic, peeled and chopped

1 Bunch flat leaf parsley, chopped to serve


1. In a large pot, add olive oil and heat to high. Add chicken skin side down and fry until golden, a few minutes. Lower heat, add garlic, bay leaves, thyme and onions, cook a few minutes more, stirring to prevent burning.


2. Add lemon juice, beer, chicken stock and passata. Cover and simmer on low for 30 minutes. After 30 minutes add rice and peas, stir and cook covered on low for 30 minutes more, stir occasionally. After 30 minutes rice should be cooked, if not just continue cooking for a few minutes more.

Add fresh parsley and ladle into bowls to serve.





































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Crawley,West Sussex UK

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