Skip to content

DC to Paree: Beer & Chicks with Arugula Rice

12

The DC to Paree (Paris) Series is a collection of adventurous recipes from a DC  girl (me) and her food adventures in France. DC to Paree  opens  the window into a happy, wine-filled French kitchen. With a table full of wine, delicate lamb and lentil entrees along side tender shrimp and mushroom appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris.

It’s like chicken soup but better with beer!

Beer Braised Chicken Food Photography: Beer Chicken Entree by Muhammad Chughtai

Beer-Braised Chicken Ingredients

3 bottles of Beer (Stella Artios suggested)
2 tsp Fresh Lemon Juice
½ tsp Red chili flakes
1 Bay leaf
1 tsp fresh thyme leaves
12 Baby Bella Mushrooms, rough chop
4 Skinless chicken thighs
4 Skinless chicken legs
1 Medium red onion, small dice
6 cloves garlic, mince

Arugula Rice Ingredients

2 Cups Rice
3 Cups Arugula, reserve 1 cup for garnish
Kosher Salt and freshly ground black pepper, to taste

How to Make Beer Braised Chicken

1. Set a large pot to medium-high heat. Add olive oil enough to lightly coat the pan, about 2 Tbsp.

2. Salt the chicken on both sides. Once the oil gets hot, add the chicken to the pan. Cook chicken until golden brown, about 5 minutes a side. Remove chicken and set aside.

3. On medium heat, in the same pot add 1 Tbsp of olive oil along with garlic and red onions. Sauté the onions and garlic, stirring occasionally, until lightly cooked and fragrant, about 2 minutes. Add beer and 1 cup of water and scrape up the browned bits from the bottom of the pan. Add the chicken, red pepper flakes, bay leaf and thyme leaves back to the pan and cover with a lid, and cook for about 20 minutes.

4. Remove the lid, add the mushrooms and cook for 10 minutes. Add the lemon juice for the last 5 minutes of cooking.

How to Make Arugula Rice

1. In a large pot bring water to a simmer using about a 4 to 1 ratio – 4 parts water to 1 part rice.  Add rice and a pinch of salt. Cook the rice, per timing instructions, until done and strain in a colander.

2. Place the pot on medium heat. Add arugula and a pinch of salt and cook until slightly wilted, about 30 seconds. Lightly mix arugula into the rice and add to a platter.

Food Plating

Once the chicken is cooked through, spoon the chicken, mushroom and beer jus over the rice. Garnish with arugula. Enjoy!

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: