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Cuban Rice And Chicken

JuanMontalvo's picture
Arroz con pollo (ah-rose-con-POY-yo) is excellent for a family feast. It is easy to make in large quantities, and can be prepared in advance, improving the flavor as it waits to be served. Cubans-style chicken and rice gets it color from saffron. My version is made with boneless, skinless chicken breast and thighs. This will cut down on the cook time and fat content, making it healthier for you and your family, but not leaving out any of the great flavors. I also use brown rice instead of the traditional short grain Valencia rice. I also like to make mine where the finished dish is actually a little soupy-what we call asopado or a la chorera. But you can experiment with different amounts of chicken stock, water, and vino seco until you get yours exactly as dry or as wet as you like it.
  Boneless skinless thighs 1 1⁄2 Pound, cut into 2 inch squares
  Dried oregano 1 Tablespoon
  Ground cumin 1 Tablespoon
  Lime juice 2 Tablespoon
  Olive oil 2 Tablespoon
  Spanish onion 1 Medium, chopped
  Green bell pepper 1 Medium, chopped
  Red bell pepper 1 Medium, chopped
  Garlic 3 Clove (15 gm), minced
  Brown rice 2 Cup (32 tbs)
  Saffron threads 1 Teaspoon
  Vino seco 1 Cup (16 tbs) (Dry White Wine)
  Dry white wine 1 Cup (16 tbs) (Vino Seco)
  Tomato paste 1 Tablespoon
  Fat free reduced sodium chicken broth 4 Cup (64 tbs)
  Bay leaf 2
  Salt To Taste
  Pepper To Taste
  Canned low sodium sweet peas 15 Ounce, drained (1 Can, Early Young Variety)
  Red pimentos 4 Ounce, chopped (1 Small Jar)

In a large re-sealable bag, combine chicken, lime juice, oregano, and cumin. Seal and marinate for 30 minutes. Place the saffron threads in 2 tablespoons of warm water, set aside.

Heat the oil in a large pot over medium heat. Add the onions, green and red peppers, garlic. Cook for 3-5 minutes till the vegetables are softened. Add the rice and mix well, 2-3 minutes. Add the marinated chicken and cook until chicken turns white, about 3 minutes. Add the saffron with water.

Add the chicken broth, wine, and bay leaf bring to a boil. Add tomato paste, salt and pepper to taste. Cover a simmer in low heat for 30-40 minutes, or until the rice is tender. If the rice starts to dry out, add more broth. If mixture looks to soupy to you’re liking, remove the cover.

Just before the rice is finished, stir in the pimentos and drained peas.

Makes 6-8 servings.

This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Rice, Chicken
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
This traditional West-African dish is a breeze to make and tastes oh-so-good. Juan Montalvo shows you how to whip up this African one-skillet favorite at home with a few simple ingredients. Besides, this dish is a great option for busy weeknights when you don't feel like spending hours in the kitchen.

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