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Tunisian "Arroz con Pollo" with Pomegranate -
Allagash White Reduction

2007 Winner - Entree Finalist
Recipe by Lourdes Pena

Yields 6 Servings


  • Cinnamon, 1 tablespoon
  • Turmeric, 1 teaspoon
  • Coriander, 1 teaspoon
  • Cumin, 1 teaspoon
  • Cardamom, ½ teaspoon
  • Nutmeg, ½ teaspoon
  • Canola-Olive oil blend (50%- 50%), 2 fluid ounces
  • Chorizo sausage, 1 cup small dice (mild or hot)
  • 6 ea Chicken legs, whole and cut into thighs and drumsticks, bones and skin in
  • Salt - to taste
  • Pepper- to taste
  • Spanish onions, 1 cup small dice
  • Garlic, 1 tablespoon minced
  • Fresh ginger, 1 tablespoon minced
  • Allagash White, 20 ounces(remember to swirl the bottle!)
  • Chicken stock, 16 ounces
  • Cilantro, ¼ cup fresh, minced (some extra for garnish)
  • Basmati rice, 2 cups
  • Currants, 1 cup dried

Pomegranate-Ale Reduction

  • Pomegranate juice, 16 ounces
  • Allagash White, 8 ounces
  • 1 piece fresh ginger about 1 inch, peeled
  • Cardamom seeds, ½ teaspoon


  1. Blend all spices together and add to a small pan. Heat on med-high until fragrant. Remove from heat and cool. In separate small sauce pan, heat stock and keep warm.
  2. Season with salt and pepper. Set-aside.
  3. Heat 5 quart Dutch oven on medium-high heat. Add oil, blend, heat and reduce heat to medium. Brown diced chorizo about 4-5 minutes. Remove. In two to three batches, brown chicken pieces on both sides. Remove, cover and set aside.
  4. Pour off excess oil except for 2 tablespoons. Add onions and cook until soft, about 4-6 minutes. Add garlic and ginger and cook briefly until tender, about 1 minute. Add spice blend and cook for 1 minute, mixing thoroughly.
  5. Deglaze with 2 ounces of the Allagash White, removing remaining bits from bottom of pan. Simmer for a minute or two. Add the remaining ale and stock and bring to boil. Add cilantro and stir. Add chicken and chorizo back to the pot and bring to boil.
  6. Add rice and currants, stir and bring to a simmer (there should be ¾ inch of liquid over the rice). Once in a steady low to medium simmer, cover and reduce heat to low. Let cook until liquid is fully absorbed and rice is tender, about 30 minutes. Fluff rice.
  7. While the rice cooks, add pomegranate juice, ale, ginger and cardamom to a small saucepan. Bring to a boil then reduce to a simmer. Reduce liquid to a light syrup consistency, about 15 minutes. Strain and cool.
  8. Serve two chicken pieces and about a ½ cup of rice per serving. Garnish plate with the pomegranate-ale molasses and sprinkle some minced cilantro on top of rice.

Enjoy with a glass of Allagash White.

NOTE: You may substitute the type of rice (long grain, etc.) and sausage (Andouille, etc.) depending on your preference of firmness of the rice and spicy heat. The time to cook the rice may vary depending on the type and brand. Always check the rice as it cooks and, if necessary, turn the rice to switch the top to bottom for even cooking.

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Allagash Brewing Company