Cuban Arroz Con Pollo Recipe
908kcal
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
Equipment
- Large Skillet
- Saucepan
- Lid for skillet
- Stirring spoon
- Measuring cups and spoons
- Cutting board
- knife
Method
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.
Once the rice is tender, the chicken is cooked, and the peas are heated through, remove the skillet from the heat.
Nutrition
Calories908kcalCarbohydrates94gProtein34gFat44gSaturated Fat8gPolyunsaturated Fat8gMonounsaturated Fat24gTrans Fat0.1gCholesterol118mgSodium847mgPotassium930mgFiber5gSugar9gVitamin A1374IUVitamin C38mgCalcium101mgIron4mg
Notes
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.