Cola Chicken with Arrocito
By cookism
We do not always cook with cola, but whenever we do, the results never disappoint. This recipe with a twist of Peruvian flair was so good it made us lick our fingers clean. Pairing this immaculate dish with fragrant arrocito rice was a masterstroke, which we used to mop up every last bit of the rich, sticky sauce.
(Recipe courtesy of Martin Morales)
- 3
Ingredients
- For cola chicken:
- 6 to 8 pieces chicken thighs and drumsticks
- 250 ml Coca-Cola
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 60 ml soy sauce
- 2 tbsp Chinese five-spice powder
- 1 tsp cumin
- Salt & black pepper, to taste
- For arrocito:
- 2 tbsp vegetable oil
- 2 garlic cloves, crushed
- 200 g long-grain rice
- 300 ml water
- 1/2 tsp salt
- Pinch ground cumin
Preparation
Step 1
1. Preheat oven to 200C. Place chicken pieces in a roasting dish. Mix the rest of the cola chicken ingredients together in a bowl and pour oven the chicken. Cover roasting dish with foil and bake for about 45 to 50 minutes or until the skin is brown and slightly crispy, removing the foil halfway and basting them with the sauce every 15 minutes.If the sauce is too runny, transfer it to a saucepan to reduce to a syrupy consistency.
2. When the chicken is cooking, prepare the arrocito. Heat vegetable oil in a large saucepan over medium heat. Add crushed garlic and sauté for a minute, making sure it doesn’t brown. Stir in rice and cook for another minute, then add water, salt and cumin. Cover and bring it to a boil. Reduce heat to a simmer and cook for 10 to 15 minutes or until all the liquid is absorbed. Gently stir the rice once with a fork to loosen it. Turn off the heat and leave it to stand covered for a few minutes. Serve cola chicken with arrocito—the perfect combination for a hearty autumn meal. Enjoy!