Video: Fat Cat Arroz con Pollo Recipe

Our favorite tailgaters Fonz and Gary (behind the camera) offer us another spectacular parking lot-based recipe, this time giving a Fat Cat makeover to the classic Spanish comfort food, Arroz con Pollo, thanks to the addition of Fat Cat Mexican-Style Habanero Sauce and Fat Cat Purry-Purry Sauce. The complete recipe for the video above is found below. According to Fonz, “The good thing about the recipe is that you can adjust it for the pot that you have at your house already.” 

Here’s what they did:


3 cups of long-grain rice
6 pounds of skinless chicken thighs on the bone
1/2 green bell pepper, seeded and sliced
1/2 orange bell pepper, seeded and sliced
1 yellow onion, peeled and chopped
1 head of fresh garlic, peeled and chopped
1/4 cup olive oil (plus three additional tablespoons)
1 can of light beer
1 link of smoked beef sausage, sliced into 1/4-inch rings
4 oz. jar red pimentos with juice, sliced
1 7 oz. jar olives with pimentos (no pits, low sodium if possible)
15 oz. can of peas, drained
4 packets of Goya Sazon con Azafran seasoning
2 tablespoons of Badia Complete Seasoning
2-4 cups water
1 teaspoon (plus 3 tablespoons) of table salt
1 5 oz. bottle Fat Cat Mexican-Style Habanero Sauce
2.5 oz. (half bottle) Fat Cat Purry-Purry Sauce


Marinate the chicken by coating it generously on both sides with Badia Complete Seasoning and dusting it lightly with some table salt.

Heat a large pot over medium heat.

Chop the onion and slice the peppers, then saute in 2 tablespoons of olive oil (from the original 1/4 cup measurement) until translucent but not brown, about 5 – 8 minutes.

After a few minutes, add the garlic to the mixture and saute until fragrant, about 30 – 60 seconds.

Remove the cooked onions, peppers and garlic and set aside for later. Raise the heat to medium-high and add the remaining amount of olive oil.

Once hot, add the chicken to the pot and brown, about 3-4 minutes per side. Do this in batches so as not to crowd the pot.

Once browned, turn down the heat to a medium-low then return the already-sauteed mixture of peppers, onions and garlic back into the pot.

Cook on low for 20 minutes, letting the natural juices of the chicken and vegetables come out of the ingredients.

After 20 minutes add beer, sausage, half the jar of pimentos (including the juice from the jar), entire jar of olives (with brine), sazon seasoning packets, Fat Cat Mexican-Style Habanero SauceFat Cat Purry-Purry Sauce and one cup of water to the pot, cover and simmer for 45 minutes, checking constantly to ensure the mixture has enough water to maintain a loose stew-like consistency. If mixture gets too dry, add another cup of water during the cooking process.

After 45 minutes, check to make sure the chicken has cooked through. If it’s still raw in the center, cook another 5-10 minutes.

According to Fonz, “The next steps require your full attention and are easy to mess up. While it’s not scientific you need to ensure there is enough liquid in the pot to cook the rice without burning or leaving the rice hard. Unlike some rice recipes. I’ve found that using 2.5 cups of liquid per one cup of rice works best here. The tricky part is that you won’t really know how much liquid is already in the pot. I normally add one cup of water at this point and but if it looks a little dry at that point, add some more. If it looks too wet, add a little less water.”

Raise heat to high, add remaining water (as needed) and bring mixture to a rolling boil. At that point, add the rice and return the mixture to a boil.

Boil mixture for four minutes, stirring occasionally to ensure the rice doesn’t clump up at the bottom of the pot. After four minutes, reduce the heat to low, cover and cook for 15 minutes.

According to Fonz, “What you are looking for is for the rice grains to be soft and open up without being mushy. And of course don’t let it run out of liquid because it will burn. After 15 minutes, open the lid and check to see if more liquid is needed. Also, taste the rice to see if it’s done or needs more time.”

Once the rice is cooked, add the canned peas and remaining pimentos, stir to combine and serve.

As Fonz says, “Now, you’re Cooking with Canes!”