Note: I was sent a Flying Fish Can Variety Pack in order to write this post. Opinions are mine alone.
There are some recipes that almost instantly become a go-to comfort food. One of those recipes for me is arroz con pollo. It has a ton of flavor, an assortment of different vegetables, and is wonderfully filling. Plus, it can be made ahead of time and reheated. What more could you ask for?
My husband has recently taken a liking to quinoa, so I thought making a quinoa version of arroz con pollo, or Quinoa con Pollo, would be an awesome spin. Flying Fish’s Can Variety Pack features five different beers including their OnShore Lager. One sip, and I knew it would be the perfect ingredient in (and accompaniment to) my quinoa spin!
If you follow me on Instagram, you have probably seen a couple of posts / stories about the variety pack. The outdoor themed variety pack truly has something for everyone, including two IPAs (Hopfish and Outside IPA), a Pale Ale (XPA), a Session Sour (Salt and Sea), and a Lager (Onshore Lager). The Hopfish is awesome with spicy food, and the outside IPA has been my go-to when I’m relaxing in my hammock, or hanging out with friends on my roof deck. The XPA is Flying Fish’s original beer, and continues to be a staple for a reason; it goes great with everything! The Salt and Sea was the perfect complement to our friend’s crab feast and barbecue. And the Onshore Lager has a crisp, clean finish making it perfect for both cooking with and drinking.
So let me show off that lager!
Ingredients:
- 2 tablespoons unsalted butter (or olive oil to make dairy free)
- 6 boneless skinless chicken thighs (about 2 lbs)
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 bell peppers, sliced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 1/2 cups chicken broth
- 1 (12 oz) can lager (I used Flying Fish Onshore Lager)
- 3 tablespoons Worcestershire sauce (omit to make gluten free)
- 2 cups dried quinoa
- 1 cup frozen peas
- 10 oz frozen cut green beans
- 1 cup ketchup
- Black olives, to taste