Classic Arroz Con Pollo Panama Style

A rich and savory dish with plenty of herbs and spices. This is our spicy twist on a favorite Latino comfort food!

Ingredients

2–3 tablespoons olive oil

1 lb. boneless skinless chicken thighs

2 teaspoons kosher salt

4 large cloves garlic, minced

1 shallot, minced

1 jalapeño with seeds removed, minced

1 red bell pepper, diced

3 tablespoons tomato paste

2 teaspoons ground cumin

1 teaspoon allspice

3 tablespoons chopped fresh thyme

One 12-ounce bottle of light beer

One 15-ounce can of crushed tomatoes

2 cups chicken broth

1 bay leaf

1 1/2 cups uncooked white rice

One 12-ounce jar of green olives

A handful of chopped fresh cilantro

A few squeezes of lime juice

Recipe

Cook the chicken:

Heat oil in a large pot or Dutch oven over medium heat. Season chicken with 1 teaspoon salt and cook for 8–10 minutes, flipping once, until fully cooked. Remove from the pan and let cool slightly, then chop or shred into bite-sized pieces.

Sauté the aromatics:

Reduce heat to medium-low. Add garlic, shallot, jalapeño, and bell pepper to the pan. Sauté until softened and fragrant, scraping up any browned bits, but be careful not to burn the garlic.

Add tomato and spices:

Stir in tomato paste, smoked paprika, cumin, thyme, and the remaining 1 teaspoon salt. Cook for 2–3 minutes until the tomato paste deepens in color.

Simmer with liquids:

Preheat your oven to 350°F (175°C). Pour in the beer and let it simmer for a few minutes to reduce slightly. Add diced tomatoes, chicken broth, and bay leaf. Bring to a gentle simmer.

Combine chicken and rice:

Stir in the chicken and rice. Cover with a lid and transfer the pot to the oven. Bake for 30 minutes, or until the rice is tender and has absorbed the liquid.

Finish and serve:

Remove the lid, fluff rice with a fork, then stir in olives, cilantro, and lime juice. Adjust seasoning as needed. Serve hot, top with your favorite flavor of Mo’s Heat to taste, and enjoy!