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Arroz con Pollo

Arroz con Pollo

Arroz con pollo is a traditional Cuban dish made with chicken and yellow rice. Like many Cuban dishes, it’s not fancy but it is hearty, soul-satisfying comfort food. Arroz con pollo isn’t difficult to make, and the ingredients are easy enough to find, but it does take a little time, and a little patience. In the end, though you will be rewarded with a big pot of delicious chicken and rice that will feed a crowd. If you’d like more Cuban chicken recipes, try this chicken fricassee, this vaca frita de pollo, or this super easy chicken steak. Enjoy!

 

Ingredients

2 lbs. Chicken, about 8 pieces (bone in, dark meat works best)

2½ tsp. Salt, or to taste, divided – plus salt to taste, if needed

4 tbsp. Olive Oil

1 Medium Onion, finely diced

3-4 Garlic Cloves, minced

½ tsp. Dried Oregano

½ tsp. Paprika

¼ tsp. Turmeric

¼ tsp. Cumin

¼ tsp. Black Pepper

2 tbsp. Tomato Paste

¼ cup White Wine, or use chicken broth, if desired

2 cups Long Grain White Rice

2 cups Chicken Broth

2 cups Water

1 Bay Leaf

12 oz. Light Beer, room temperature

15 oz. can Sweet Peas for garnish, drained – optional

 

Instructions

Season the chicken with 1 tsp. salt. Add the remaining 1½ tsp. of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl and stir to combine.

 

Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken and cook until all sides are a nice golden color, about 10 minutes. Turn the chicken about halfway through the cooking time to brown on both sides. Remove the pot from the heat – do not wash. Remove the chicken from the pot to a plate or pan, tent with foil to keep warm. Tip: I like to keep the chicken in the microwave; it stays warm away from drafts.

 

Cook’s Notes

Don’t worry that the chicken is not cooked all the way through. It will finish cooking with the rice. Most of the chicken skin will probably come off during the browning process, that’s ok. The chicken skin will flavor the dish beautifully. Just make sure to gently scrape it off the bottom of the pot so it doesn’t burn.

 

To the same pot, over medium heat, add the onions and cook 2-3 minutes, stirring frequently. Add the garlic and cook 1-2 minutes, stirring frequently.

 

Add the tomato paste and the prepared seasoning mix, to the pot, stir well to combine. Next, add the white wine and stir, scraping any bits off the bottom of the pan. Cook for 1 minute or until most of the liquid evaporates.

 

Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine. Add the chicken back to the pot. Raise the heat to high, bring the liquid to a boil, lower heat to medium and simmer for about 8-10 minutes, stirring occasionally. The bubbles should be breaking the surface of the rice. When you stir you can see the rice, it doesn’t sink immediately to the bottom. Then, lower the heat to low, cover and cook approximately 15-20 minutes.

 

Taste a little bit of the rice. If it needs a salt, this is the time to add it. (I needed just a pinch). Raise the heat to medium-low and slowly add the beer, stir well. Cover and cook for approximately 20 minutes. If the rice is still not done, lower the heat to low and let it steam another 15 minutes or so until done.

 

Garnish the top of the Arroz con Pollo with the sweet peas, if desired.

 

Serves 6-8

 

Arroz con Pollo yellow rice and chicken served on a large white platter and garnished with sweet peas
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Arroz con Pollo

Arroz con pollo is a traditional Cuban dish made with chicken and yellow rice.
Prep Time5 mins
Cook Time1 hr 5 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Cuban
Keyword: arroz con pollo, chicken and yellow rice, chicken recipes, cuban chicken recipes, cuban food
Servings: 6
Calories: 724kcal

Ingredients

  • 2 lbs. Chicken about 8 pieces (bone in, dark meat works best)
  • tsp. Salt or to taste, divided – plus salt to taste, if needed
  • 4 tbsp. Olive Oil
  • 1 Medium Onion finely diced
  • 3-4 Garlic Cloves minced
  • ½ tsp. Dried Oregano
  • ½ tsp. Paprika
  • ¼ tsp. Turmeric
  • ¼ tsp. Cumin
  • ¼ tsp. Black Pepper
  • 2 tbsp. Tomato Paste
  • ¼ cup White Wine or use chicken broth, if desired
  • 2 cups Long Grain White Rice
  • 2 cups Chicken Broth
  • 2 cups Water
  • 1 Bay Leaf
  • 12 oz. Light Beer room temperature
  • 15 oz. can Sweet Peas for garnish drained - optional

Instructions

  • Season the chicken with 1 tsp. salt.
  • Add the remaining 1½ tsp. of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl, stir to combine.
  • Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken and cook until all sides are a nice golden color, about 10 minutes. Turn the chicken about halfway through the cooking time to brown on both sides.
  • Remove the pot from the heat – do not wash. Remove the chicken from the pot to a plate or pan, tent with foil to keep warm. Tip: I like to keep the chicken in the microwave; it stays warm away from drafts.
  • To the same pot, over medium heat, add the onions and cook 2-3 minutes, stirring frequently. Add the garlic and cook 1-2 minutes, stirring frequently.
  • Add the tomato paste and the prepared seasoning mix, to the pot, stir well to combine. Next, add the white wine and stir, scraping any bits off the bottom of the pan. Cook for 1 minute or until most of the liquid evaporates.
  • Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine. 
  • Add the chicken back to the pot. Raise the heat to high, bring the liquid to a boil, lower heat to medium and simmer for about 8-10 minutes, stirring occasionally. The bubbles should be breaking the surface of the rice. When you stir you can see the rice, it doesn’t sink immediately to the bottom.  
  • Lower the heat to low, cover and cook approximately 15-20 minutes.
  • Taste a little bit of the rice. If it needs a salt, this is the time to add it. (I needed just a pinch). Raise the heat to medium-low and slowly add the beer, stir well. 
  • Cover and cook for approximately 20 minutes. If the rice is still not done, lower the heat to low and let it steam another 15 minutes or so until done.
  • Garnish the top of the Arroz con Pollo with the sweet peas, if desired.

Nutrition

Calories: 724kcal | Carbohydrates: 62g | Protein: 35g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 1370mg | Potassium: 605mg | Fiber: 4g | Sugar: 3g | Vitamin A: 31.5% | Vitamin C: 19.8% | Calcium: 7.5% | Iron: 20.1%
Arroz con pollo is a traditional Cuban dish made with chicken and yellow rice. Like many Cuban dishes, it’s not fancy but it is hearty, soul-satisfying comfort food. Arroz con pollo isn’t difficult to make, and the ingredients are easy enough to find.

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