**Ed. Note: We're going to bring this recipe post back from 2011. The original recipe calls for Abita Golden, which I don't believe is available anymore. I'd suggest replacing it with a comparable wheat beer -- Parish Canebrake if you want to stick with Louisiana -- or maybe something more amber-y.**
When we started doing this, somebody requested a jambalaya recipe very early on. And while this isn't exactly jambalaya, arroz con pollo is the Spanish precursor (translation: chicken with rice). The big difference here is the presence of the beer in the liquid portion. The recipe comes from the Abita Brewing Company's book "Cooking Louisiana True," which features beer in every recipe (yes, even deserts) and some great information on the company and its beers, such as pairings, history, etc.