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, chicken and yellow rice, chicken recipes, cuban chicken recipes, cuban food
of Dark Meat Chicken
bone in and skin on (about 2½-3 pounds)
divided – plus ½ - 1 teaspoon to add at the end if needed
Long Grain White Rice
can Sweet Peas for garnish
drained - optional
Trim any excess fat from the chicken. Season it with 1 teaspoon of salt.
Add the remaining 1½ teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl. Stir the seasoning mix to combine.
Dice the onions, mince the garlic and measure out the rest of the ingredients.
Brown the chicken
Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken, skin side down.
Cook the chicken for 5 minutes, then turn and cook for another 5 minutes.
Remove the pot from the heat. Remove the chicken from the pot and set on a plate or pan.
Tent the chicken with a piece of foil, to keep it warm. Don’t worry that the chicken is not cooked all the way through. It will finish cooking with the rice.
Make the sofrito
Do not wash the pot. Set it back over medium heat and add the onions.
Cook the onions for 2-3 minutes, stirring frequently.
Then add the garlic and cook for 1-2 minutes, stirring frequently.
Next, add the tomato paste and the prepared seasoning mix, to the pot. Stir well until combined.
Carefully, add the white wine to the pot and stir, while gently scraping any bits off the bottom.
Cook for 1 minute, or until most of the wine cooks out.
Make the arroz con pollo
Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine.
Add the chicken back to the pot, along with any juices collected on the plate. Arrange the chicken in the pot so it’s not stacked.
Raise the heat to high and bring the liquid to a boil. Stir the rice frequently while waiting for the liquid to come to a boil.
Once boiling, lower the heat to medium and simmer for 8-10 minutes, stirring occasionally.
The rice should be visible on the surface. It should not sink to the bottom of the pot when stirred.
Give everything a good stir. Lower the heat to low, cover and cook the chicken and rice for 20 minutes.
Give everything a good stir after 10 minutes. Then stir again after the 20 minutes.
Taste a little bit of the rice. If it needs a salt, this is the time to add it. As a reference, I added just a little over ½ teaspoon of salt to our arroz con pollo. Stir well.
Time for the beer
Raise the heat to medium-low and slowly add the beer, while stirring. Cover and cook the chicken and rice for approximately 20 minutes.
Taste the rice, if it’s still not done, lower the heat to low, cover and let it steam another 15 minutes or until done.
Garnish the arroz con pollo with the sweet peas, if desired.