Tag: Pollo

Quinoa Con Pollo

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

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Arroz con Pollo

I love cookbooks with contributions from different chefs. It adds variety to the cookbook and recipes within it. I always end up having such trouble choosing what recipe to make from a collaborative cookbook because each and every recipe sounds so tasty! Although one recipe in this specific cookbook did stand out to me: Arroz con Pollo.
Forty world class chefs have collaborated on a new cookbook, UNICHEF, to benefit the U.S. Fund for UNICEF, the Children’s Rights and Emergency Relief Organization. The United Nations Children’s Fund (UNICEF) works in 190 countries and territories worldwide to save and improve children’s lives by providing health care and immunizations, clean water, sanitation, nutrition, education, emergency relief, and more.
Each chef complements their recipe contribution with accompanying text sharing his or her personal relationship to food in formative years and the genesis of their life’s work. This cookbook contains recipes and stories from Marcus Samuelsson, Wolfgang Puck, Cat Cora, Jamie Oliver, Mario Batali, Michael Solomonov, and many others.

The author, Hilary Gumbel, is donating 100% of her royalties directly to the U.S. Fund for UNICEF, which means each purchase of this cookbook directly benefits the fund. To help spread the word, I wanted to share a recipe from the cookbook to give you a peek into the amazing recipes that are within.


This recipe for Arroz con Pollo, contributed by Chef Ingrid Hoffmann, is a great Sunday meal. This Arroz con Pollo recipe takes a bit of time but makes a ton of food and has really amazing flavor. I adapted the recipe slightly but it’s mostly intact.

Chef Ingrid Hoffmann’s Arroz con Pollo

From Unichef: Top Chefs Unite in Support of the World’s Children by Hilary Gumbel copyright © 2014,published by Glitterati Incorporated/www.GlitteratiIncorporated.com

Serves 4-6

 Ingredients:

  • 2-3 pounds chicken breasts and thighs
  • 1 medium yellow onion, quartered, plus ½ yellow onion, thinly sliced
  • 1 cup homemade or canned low-sodium chicken broth (240 ml)
  • 1 cup beer (240 ml) (such as lager – I used Yuengling)
  • 3 tablespoons Delicioso Adobo (20 g) (recipe below)
  • 3 tablespoons Worcestershire sauce (45 ml)
  • 1 cup chopped fresh cilantro leaves (16 g)
  • 6 garlic cloves, roughly chopped
  • 2 cups uncooked white rice (370 g)
  • 1 cup fresh or frozen green peas (120 g)
  • 2 medium carrots, finely diced
  • 8 ounces green beans (240 g), trimmed and quartered
  • 1 cup ketchup (240 g)
  • 1 teaspoon salt (5 ml)
  • 3 tablespoons unsalted butter (42 g)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 cup pimiento-stuffed olives (230 g)

Delicioso Adobo (yields ~1/2 cup)

  • 1 tablespoon lemon pepper seasoning (15 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder or flakes (15 ml)
  • 1 tablespoon dried oregano (15 ml)
  • 1 tablespoon parsley flakes (15 ml)
  • 1 ½ teaspoon ground paprika (7 ml)
  • 1 ½ teaspoon ground turmeric (7 ml)
  • 1 ½ teaspoons grousnd cumin (7 ml)
  • 1 tablespoon salt (15 ml)

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