The Cuban Arroz Con Pollo Recipe is a traditional dish from Cuba, known for its delightful combination of rice and chicken. It’s a popular family meal that brings together flavors that appeal to many tastes. The recipe is quite versatile, allowing for variations and adaptations depending on personal preferences and available ingredients.
The dish starts with cooking tender chicken pieces along with aromatic herbs and spices. Then, rice is added to the chicken, absorbing all the flavorful juices as it cooks. The result is a savory and aromatic one-pot meal that’s both comforting and satisfying.
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As a food blogger who prepared the Cuban Arroz Con Pollo Recipe, I can attest to its simplicity and ease of preparation. The ingredients are commonly found in many households, making it accessible to cooks of all levels.
From a nutritional perspective, this dish offers a good balance of protein from the chicken and carbohydrates from the rice. Additionally, the herbs and spices used in the recipe not only enhance the flavors but also provide potential health benefits. For instance, garlic, commonly used in the recipe, is known for its potential immune-boosting and heart-healthy properties. Onions, another essential ingredient, may have anti-inflammatory effects.
Moreover, the use of spices like cumin and paprika not only adds a pleasant warmth to the dish but also offers antioxidants that could contribute to overall well-being.
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The Cuban Arroz Con Pollo Recipe is a versatile meal that can be customized to suit different dietary preferences. For example, one can add colorful bell peppers for extra texture and nutrition, or even substitute the chicken with other protein sources like turkey or beans for a vegetarian version.
In conclusion, the Cuban Arroz Con Pollo Recipe is a classic Cuban dish loved for its simplicity, flavors, and adaptability. It brings together the richness of chicken and the comfort of rice, making it an enjoyable meal for families and friends. With potential health benefits from its wholesome ingredients and flavorful spices, this dish is a wonderful addition to any mealtime.
How To Make Our Cuban Arroz Con Pollo Recipe
Ingredients (8 Servings)
6 tablespoons olive oil divided
2 lb bone-in, skin-on chicken thighs
Pinch of salt, pepper, cumin for chicken thighs
1 cup chopped yellow onion
1 cup chopped red bell pepper
8 cloves garlic minced
4 cups uncooked long-grain white rice rinsed and washed
8 cups chicken stock
16 ounces tomato sauce
1 teaspoon annatto powder, bijol, or turmeric to color the rice
2 bay leaf
4 cups water cold
2 packet sazon
1/2 cup sofrito store-bought or homemade
2 tsp paprika
1/2 cup green olives
5 tbsp oil
4 teaspoons dried oregano
4 teaspoons ground cumin
Salt + pepper to taste
1 cup frozen peas
Instructions
1. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
a. Add the chicken thighs to the skillet and season them with a pinch of salt, pepper, and cumin.
b. Sear the chicken thighs on both sides until they develop a golden brown color.
c. Remove the chicken thighs from the skillet and set them aside.
2. In the same skillet, add the remaining 3 tablespoons of olive oil and heat it over medium heat.
a. Add the chopped onions, red bell peppers, and minced garlic to the skillet.
b. Sauté the vegetables until they become soft and fragrant.
3. Stir in the rinsed and washed rice into the skillet and coat it with the onion and pepper mixture.
a. Continue cooking the rice for about 2-3 minutes, stirring occasionally to prevent sticking.
4. Pour in the chicken stock, tomato sauce, and add the annatto powder (bijol or turmeric) for color.
a. Add the bay leaves and bring the mixture to a boil.
b. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes.
5. Meanwhile, in a separate saucepan, bring 4 cups of cold water to a boil.
a. Add the sazon packets, sofrito, paprika, green olives, 5 tablespoons of oil, dried oregano, and ground cumin.
b. Stir well to combine the flavors and simmer the sauce for about 5 minutes.
6. Once the rice has cooked for 15-20 minutes, remove the lid and pour the prepared sauce over the rice.
a. Stir the sauce into the rice mixture, making sure everything is well incorporated.
7. Place the seared chicken thighs on top of the rice.
a. Cover the skillet again and continue simmering for another 20-25 minutes until the rice is tender and the chicken is cooked through.
8. Finally, add the frozen peas to the skillet and gently stir them into the rice and chicken.
a. Let the dish simmer for an additional 5 minutes to heat the peas.
9. Once the rice is tender, the chicken is cooked, and the peas are heated through, remove the skillet from the heat.
Estimated Prep Time: 25 minutes
Cooking Time: 45 minutes
Pots, Pan and Cooking Equipment Needed for the Cuban Arroz Con Pollo Recipe
Large skillet
Saucepan
Lid for skillet
Stirring spoon
Measuring cups and spoons
Cutting board
Knife
Best Way to Store Leftovers From Cuban Arroz Con Pollo Recipe
a. Transfer leftovers to an airtight container to maintain freshness.
b. Use glass or plastic containers with secure lids to prevent spills.
c. Refrigerate the leftovers promptly to ensure food safety.
d. Label the container with the date to keep track of freshness.
e. Store leftovers in the refrigerator for up to 3-4 days.
f. Alternatively, freeze the leftovers for longer storage.
Tips and Tricks For Easier Creation
Cook the chicken thighs until golden brown for enhanced flavor.
Rinse and wash the rice before cooking to remove excess starch.
Use annatto powder, bijol, or turmeric to give the rice its signature color.
Adjust the amount of sofrito and spices according to personal taste.
Let the dish simmer covered to allow the rice to absorb all the flavors.
Stir occasionally to prevent the rice from sticking to the bottom of the skillet.
Add the frozen peas at the end to maintain their vibrant green color.
Side Dishes and Desserts For the Cuban Arroz Con Pollo Recipe
a. Black beans and rice for a classic Cuban combination.
b. Sweet plantains to complement the savory flavors of the dish.
c. A fresh green salad for a light and refreshing side.
d. Avocado slices sprinkled with lime juice for a creamy accompaniment.
e. Yuca fries for a hearty and starchy addition.
f. Roasted vegetables for a colorful and nutritious option.
How To Serve the Cuban Arroz Con Pollo Recipe
a. Gently fluff the rice with a fork before serving to separate the grains.
b. Serve the Arroz Con Pollo with the chicken thighs placed on top for an appealing presentation.
c. Garnish the dish with fresh cilantro or parsley for a burst of color.
d. Provide extra green olives on the side for those who enjoy their tangy flavor.
e. Offer hot sauce or salsa for those who prefer an extra kick of spice.
f. Serve alongside a refreshing beverage like pineapple juice or coconut water.
Dietary Substitution For the Cuban Arroz Con Pollo Recipe
1. Vegan Options for the Cuban Arroz Con Pollo Recipe:
a. Substitute bone-in, skin-on chicken thighs with plant-based chicken substitute.
b. Use vegetable broth instead of chicken stock for a vegan-friendly alternative.
c. Replace sofrito with a homemade vegan version using plant-based ingredients.
d. Omit sazon packets or use a vegan sazon seasoning blend.
e. Use vegetable oil instead of olive oil.
2. Gluten-Free Options for the Cuban Arroz Con Pollo Recipe:
a. Ensure the sazon packets and tomato sauce are gluten-free.
b. Use gluten-free tamari or coconut aminos instead of soy sauce in the homemade sofrito.
c. Opt for a gluten-free chicken stock to avoid gluten-containing ingredients.
d. Replace annatto powder, bijol, or turmeric with a gluten-free coloring agent.
e. Choose gluten-free green olives if needed.
3. Vegetarian Options for the Cuban Arroz Con Pollo Recipe:
a. Replace chicken thighs with firm tofu or tempeh for a vegetarian-friendly version.
b. Use vegetable broth instead of chicken stock to keep it vegetarian.
c. Swap out chicken-based sazon packets with a vegetable-based option.
d. Opt for a homemade vegetarian sofrito using plant-based ingredients.
e. Use vegetarian green olives without meat-based fillings.
4. Mediterranean Diet Options for the Cuban Arroz Con Pollo Recipe:
a. Substitute chicken thighs with bone-in, skin-on chicken breasts for a leaner option.
b. Use extra virgin olive oil instead of regular olive oil for a heart-healthy choice.
c. Add artichoke hearts to the dish for a Mediterranean twist.
d. Incorporate sun-dried tomatoes for a burst of Mediterranean flavors.
e. Serve the Arroz Con Pollo with a side of Greek salad.
5. Keto Diet Options for the Cuban Arroz Con Pollo Recipe:
a. Use bone-in, skin-on chicken thighs for a higher fat content.
b. Replace rice with cauliflower rice to reduce carbs.
c. Opt for homemade sofrito using keto-friendly ingredients.
d. Choose low-carb tomato sauce without added sugars.
e. Add sliced avocado on top for extra healthy fats.
6. Heart-Healthy Diet Options for the Cuban Arroz Con Pollo Recipe:
a. Use boneless, skinless chicken breasts to reduce saturated fat.
b. Replace some of the olive oil with avocado oil for a healthier fat profile.
c. Choose low-sodium chicken stock to reduce sodium content.
d. Add extra garlic and herbs for flavor without added salt.
e. Serve with a side of steamed vegetables for added nutrients.
7. Paleo Options for the Cuban Arroz Con Pollo Recipe:
a. Substitute rice with cauliflower rice to make it paleo-friendly.
b. Use coconut aminos instead of soy sauce in the homemade sofrito.
c. Opt for homemade sazon seasoning without non-paleo additives.
d. Replace green olives with paleo-approved olives, like kalamata olives.
e. Use coconut oil instead of olive oil for a paleo-friendly fat source.
8. Low Carb Options for the Cuban Arroz Con Pollo Recipe:
a. Replace rice with cauliflower rice to reduce carb content.
b. Use homemade sazon seasoning without added sugars or carbs.
c. Opt for low-carb tomato sauce without added sugars.
d. Choose low-carb vegetables for the sofrito, like bell peppers and zucchini.
e. Serve with a side of mixed greens instead of peas.
9. Whole30 Options for the Cuban Arroz Con Pollo Recipe:
a. Use compliant chicken stock without added sugars or preservatives.
b. Replace sazon packets with Whole30-approved seasonings.
c. Make a Whole30-compliant homemade sofrito with clean ingredients.
d. Opt for a Whole30-approved tomato sauce without added sugars.
e. Omit green olives or use Whole30-compliant olives.
10. Weight Watchers Options for the Cuban Arroz Con Pollo Recipe:
a. Use boneless, skinless chicken breasts to reduce points.
b. Use a spray oil to minimize the amount of added oil.
c. Replace rice with cauliflower rice to reduce points.
d. Opt for a low-sodium chicken stock to save points.
e. Use a tomato sauce with no added sugars for fewer points.
11. Low Fat Options for the Cuban Arroz Con Pollo Recipe:
a. Use boneless, skinless chicken breasts to reduce fat content.
b. Use cooking spray instead of olive oil to minimize added fats.
c. Opt for a low-fat chicken stock to reduce overall fat in the dish.
d. Omit the green olives or use them sparingly for less fat.
e. Serve with steamed vegetables for a low-fat side.
12. Vegetable Variations for the Cuban Arroz Con Pollo Recipe:
a. Use vegetable broth instead of chicken stock for a vegetarian version.
b. Replace chicken with a mix of roasted vegetables for a hearty plant-based dish.
c. Add diced carrots and peas for a colorful vegetable medley.
d. Include diced zucchini and eggplant for added texture and flavor.
e. Experiment with different vegetables, such as asparagus or broccoli, for variety.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Cuban Arroz Con Pollo Recipe
What is the Cuban Arroz Con Pollo Recipe?
The Cuban Arroz Con Pollo Recipe is a traditional Cuban dish made with bone-in, skin-on chicken thighs, long-grain white rice, onions, bell peppers, garlic, tomato sauce, chicken stock, and a variety of flavorful spices. It is known for its aromatic blend of herbs and the vibrant colors of the dish.
How long does it take to cook the Cuban Arroz Con Pollo Recipe?
The cooking time for the Cuban Arroz Con Pollo Recipe may vary, but typically it takes around 1 hour and 20 minutes to prepare. It involves searing the chicken thighs, sautéing the vegetables, simmering the rice with the chicken stock, and letting the flavors meld together to create a delicious one-pot meal.
Can the Cuban Arroz Con Pollo Recipe be made vegan or vegetarian?
Yes, the Cuban Arroz Con Pollo Recipe can be adapted to suit a vegan or vegetarian diet. For vegan options, you can use plant-based chicken substitutes, vegetable broth, and omit animal-based ingredients like sazon packets. For vegetarian versions, you can replace the chicken with firm tofu or tempeh and use vegetable broth.
Is the Cuban Arroz Con Pollo Recipe gluten-free?
To make the Cuban Arroz Con Pollo Recipe gluten-free, it’s essential to use gluten-free chicken stock, check the labels of sazon packets for any gluten-containing ingredients, and ensure that the tomato sauce used is gluten-free.
Can I customize the Cuban Arroz Con Pollo Recipe with different vegetables?
Absolutely! The Cuban Arroz Con Pollo Recipe is versatile and can be customized with various vegetables. You can add artichoke hearts, sun-dried tomatoes, or even roasted vegetables to create your own unique version of this classic Cuban dish.
Final Thoughts
As I prepared and tasted the Cuban Arroz Con Pollo Recipe, I discovered a delightful combination of flavors that come together in this traditional Cuban dish. The tender chicken thighs, aromatic herbs, and spices create a savory and satisfying one-pot meal. The dish’s versatility allows for various adaptations, making it suitable for different dietary preferences.
What stood out to me was the nutritional advantage of this recipe. The chicken provides a good source of protein, and the rice offers carbohydrates for energy. The garlic and spices not only enhance the flavors but also potentially contribute to immune and heart health. Additionally, with the possibility of customizing the dish with different vegetables, it becomes even more nutritious.
Whether you’re following a vegan, vegetarian, gluten-free, or Mediterranean diet, the Cuban Arroz Con Pollo Recipe can be adapted to suit your needs. The dish’s colors, fragrances, and overall taste make it a delightful addition to any mealtime.
In conclusion, the Cuban Arroz Con Pollo Recipe brings the richness of Cuban cuisine to your table. Its versatile nature allows you to explore various combinations and cater to different dietary preferences. With its wholesome ingredients and potential health benefits, this dish serves as a comforting and nourishing choice for anyone seeking a flavorsome and satisfying meal.
Cuban Arroz Con Pollo Recipe
Equipment
- Large Skillet
- Saucepan
- Lid for skillet
- Stirring spoon
- Measuring cups and spoons
- Cutting board
- knife
Ingredients
- 6 tablespoons olive oi l divided
- 2 lb chicken thighs skin-on bone-in
- Pinch salt pepper, cumin for chicken thighs
- 1 cup yellow onion chopped
- 1 cup red bell pepper chopped
- 8 cloves garlic minced
- 4 cups white rice uncooked long-grainrinsed and washed
- 8 cups chicken stock
- 16 ounces tomato sauce
- 1 teaspoon annatto powder bijol, or turmeric to color the rice
- 2 bay leaf
- 4 cups water
- 2 packet sazon
- 1/2 cup sofrito store-bought or homemade
- 2 tsp paprika
- 1/2 cup green olives
- 5 tbsp oil
- 4 teaspoons oregano dried
- 4 teaspoons cumin ground
- Salt + pepper to taste
- 1 cup peas frozen
Instructions
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
- a. Add the chicken thighs to the skillet and season them with a pinch of salt, pepper, and cumin.
- b. Sear the chicken thighs on both sides until they develop a golden brown color.
- c. Remove the chicken thighs from the skillet and set them aside.
In the same skillet, add the remaining 3 tablespoons of olive oil and heat it over medium heat.
- a. Add the chopped onions, red bell peppers, and minced garlic to the skillet.
- b. Sauté the vegetables until they become soft and fragrant.
Stir in the rinsed and washed rice into the skillet and coat it with the onion and pepper mixture.
- a. Continue cooking the rice for about 2-3 minutes, stirring occasionally to prevent sticking.
Pour in the chicken stock, tomato sauce, and add the annatto powder (bijol or turmeric) for color.
- a. Add the bay leaves and bring the mixture to a boil.
- b. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes.
Meanwhile, in a separate saucepan, bring 4 cups of cold water to a boil.
- a. Add the sazon packets, sofrito, paprika, green olives, 5 tablespoons of oil, dried oregano, and ground cumin.
- b. Stir well to combine the flavors and simmer the sauce for about 5 minutes.
Once the rice has cooked for 15-20 minutes, remove the lid and pour the prepared sauce over the rice.
- a. Stir the sauce into the rice mixture, making sure everything is well incorporated.
Place the seared chicken thighs on top of the rice.
- a. Cover the skillet again and continue simmering for another 20-25 minutes until the rice is tender and the chicken is cooked through.
Finally, add the frozen peas to the skillet and gently stir them into the rice and chicken.
- a. Let the dish simmer for an additional 5 minutes to heat the peas.
