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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, breasts, and legs, skin on

350 g. Garden peas, I used frozen

240 g. Long grain rice, parboiled or easy cook variety. I like Uncle Ben's brand

100 g. Tomato passata

1 Tomato, chopped

2 tsp. Ground white pepper

2 tsp. Ground ginger powder

1 tbsp. Sweet paprika

1 Beer (330ml) I used Stella Artois

100 ml. Extra virgin olive oil

500 ml. Chicken stock, homemade or made with 2 stock cubes

1/2 Lemon, juice only, or 1 tbsp. Red or white wine vinegar

75 g. Chorizo, casing removed and sliced

200 g. Chopped onion.

2 Bay leaves

6 Sprigs fresh thyme, whole

6 Garlic cloves, peeled and chopped

1 Bunch flat-leaf parsley, leaves chopped to serve. Use the finely chopped stalks to simmer.

Salt and pepper to taste

1. In a large pot on high heat, add olive oil and chorizo. Fry chorizo until fragrant and crisp, Lower heat to medium, and add chicken, skin-side down and fry until golden, a few minutes. Lower heat, add garlic, bay leaves, thyme, parsley stalks, and onions. Saute a few minutes more, stirring to prevent burning.

2. Add passata, paprika, ginger, salt, pepper, lemon juice, beer, and chicken stock, 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, stirring occasionally. Add more water or stock if the rice seems too dry. This dish is supposed to be brothy. 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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