Arroz Con Pollo with Weihenstephaner Hefeweissbier Dunkel

Arroz con Pollo is an example of a dish that is traditionally made with beer as an ingredient. Usually people will just use whatever macro beer they find, so I decided to do my take on it and use Weihenstephaner Dunkelweisse. I figured a tasty spicy wheat beer with some malts might work well. Beer is an important component to this dish and this one definitely enhances the flavors. It also added a certain nuttiness to the final product.

There are many different versions of arroz con pollo. I did a Peruvian style of the dish so I used aji amarillo paste again, which is used in a lot Peruvian dishes. So if you're curious to try it in your cooking, this is what it looks like. You can find it at Latin food markets.

2 cups rice
2 cups water
2 cups beer
3/4 cup red bell pepper
1/2 cup chopped onion
1 cup peas
2 tsp aji amarillo paste
1 tbsp minced garlic
1 tsp garlic powder
1/4th cup chopped cilantro
1/2 cube chicken stock
1.5 pound of chicken (i used thighs but you can use whatever you prefer)
yellow coloring powder (optional)
salt to taste
pepper to taste
vegetable oil

Heat some oil in a large pot. Cook the chicken in the oil on both sides until almost cooked through. Take the chicken out of the pot. In the same oil, saute the onion, pepper, cilantro, and minced garlic. Add 1 cup of beer. Add the peas and the aji amarillo. Add the water, 2nd cup of beer, and chicken stock, and bring to a boil. Add in the 2 cups of rice and chicken and let cook on low for 20 minutes. I shredded the chicken at the end so that the number of servings would not be predetermined but you can leave the chicken pieces whole.