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Arroz Con Pollo with Wagyu Beef Chorizo

Arroz Con Pollo with Wagyu Beef Chorizo

Prep Time: 45 Minutes (Plus 12-24 Hours to Marinate)
Cook Time: 30 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Chorizo
  • 4 TBSP Grapeseed Oil (divided)
  • 1 Large Yellow Onion (diced)
  • 1 Poblano Pepper (diced)
  • 1 Red Bell Pepper (diced)
  • 4-5 Garlic Cloves (minced)
  • 3 EAR Corn or 2 CUP Frozen Corn (remove corn from the cob)
  • 2 CUP Long Grain Rice
  • 4 1/2 CUP Chicken Stock (divided)
  • 2 TSP Kosher Salt
  • 1 BUNCH Cilantro (for garnish)
  • 4 Bone-In Chicken Thighs
  • 4 Bone-In Chicken Drumsticks
  • 2 TSP Kosher Salt
  • 1 TSP Black Pepper
  • 1 TBSP Achiote Powder
  • 2 TSP Ground Cumin
  • 2 TSP Coriander
  • 2 TSP Garlic Powder
  • 1 TBSP Ancho Chile Powder
  • 1/4 CUP Red Wine Vinegar
  • 1/4 CUP Grapeseed Oil


          • Bowl
          • Ziploc Bag
          • Large Dutch Oven

          FIRST STEP

          Take the Fullblood Wagyu beef chorizo out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          In a medium size bowl, mix together the kosher salt, black pepper, achiote powder, ground cumin, coriander, garlic powder, and ancho chile powder.

          In a large Ziploc bag, add in the chicken thighs and drumsticks.

          Coat the chicken with the red wine vinegar and grapeseed oil.

          Then, pour the spices (from the bowl) into the Ziploc bag with the chicken.

          Close the bag, and place it in the refrigerator. Allow it to marinate for 12-24 hours.


          Heat a large Dutch oven on medium-high heat.

          Add in 2 tablespoons of grapeseed oil.

          Working in 2 batches, sear off the marinated chicken. This takes about two to three minutes per side (sear until the skin is crispy and caramelized).

          Remove the first batch of chicken from the Dutch oven, and repeat the process with the remaining chicken.

          After the second batch of chicken is seared, remove it from the pot.

          Deglaze the pot with a 1/2 cup of chicken stock, while scraping the bottom of the pot to get up any cooked bits.

          Once the chicken stock is reduced, add another 2 tablespoons of grapeseed oil to the Dutch oven.

          Sear off the Fullblood Wagyu beef chorizo links for 1 minute per side (on both sides).

          Remove the seared chorizo links from the pan, and place them on a plate with the seared chicken.

          Add in the diced yellow onions, poblano pepper, and red bell pepper. Cook for 3 minutes.

          Add in the corn, minced garlic, and long grain rice. Cook for 3 minutes longer to coat the rice.

          Add in the remaining chicken stock (4 cups), and bring to a boil.

          Preheat your oven to 375°F.

          FINAL STEPS

          Turn off the heat, and nestle the chicken and the Wagyu beef chorizo down into the rice and veggies.

          Place the lid on the Dutch oven, and transfer it to the preheated oven. Cook for 20 minutes in the oven.

          Remove it from the oven, and let the arroz con pollo sit for 20 minutes before serving.

          Sprinkle with kosher salt, and garnish with cilantro leaves.

          Serve warm, and enjoy!

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