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Cuban Arroz Con Pollo


  • Author: Maury Crespo
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 10

Ingredients

  • 2 to 3 lbs. Chicken pieces: thighs, breasts, drumsticks
  • 8 cloves of garlic roasted in the pan
  • 1 large onion (diced)
  • 1 bell pepper (red or yellow diced)
  • 1 small can tomato paste
  • 6oz frozen peas
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 2 Bay leaves
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 2 cups dry white wine or lemon juice
  • 2 cup chicken stock or water
  • Olive oil
  • 3 cups rice Bomba or Valencia
  • 3 or 4 threads of saffron – crushed
  • 1 – 8 oz. beer

Instructions

  1. Brown chicken in large frying pan in olive oil – remove to a large pot after they’re browned.
  2. Sauté onion & pepper in the frying pan with garlic. When translucent, add them to the pot.
  3. Then add tomato paste, salt, pepper, bay leaf, cumin, oregano.
  4. Pour in the rice and stir everything together.
  5. Add the liquids, chicken stock or water
  6. Add Saffron to liquid.
  7. Bring to a boil, then lower to a fast simmer.
  8. Add water as needed. To cover the rice until tender
  9. Cook on medium-low heat for about 40 minutes.
  10. Add Frozen peas
  11. Add 8 0z. of beer to the finished rice