Best Arroz Con Pollo Cuban Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARROZ CON POLLO (CUBAN CHICKEN WITH RICE)



ARROZ CON POLLO (CUBAN CHICKEN WITH RICE) image

Categories     Chicken     Dinner     Casserole/Gratin

Yield 8 servings

Number Of Ingredients 23

Serves 8
Chicken
3 large garlic cloves
2 tablespoons distilled white vinegar
2 teaspoons dried oregano, crumbled
4 chicken breast halves with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs
Rice
3 ounces Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 medium onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons paprika, preferably the hot stuff, plus more to taste
2 Turkish bay leaves or 1 California
1 lb. tomatoes, seeded and chopped
1 12-ounce. bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 ounces)
1/4 cup drained rinsed bottled pimiento or roasted red pepper strips

Steps:

  • Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano. Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour. Cook chicken and rice: - Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes. Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute. Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes. Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. [Deb note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I'd suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.] Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice. Do ahead: Chicken can be marinated up to 2 hours in advance.

ARROZ CON POLLO (CUBAN CHICKEN)



Arroz Con Pollo (Cuban Chicken) image

Make and share this Arroz Con Pollo (Cuban Chicken) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

6 chicken drumsticks (skin left on or off)
6 chicken thighs (skin left on or off)
salt and pepper
1 -2 teaspoon dried oregano, divided
2 teaspoons dried chili pepper flakes (or to taste)
2 -3 tablespoons oil
2 tablespoons fresh lime juice
2 large onions, chopped
1 small green bell pepper, chopped
2 tablespoons chopped fresh garlic
1 -2 teaspoon ground turmeric
3/4 teaspoon cumin
1 1/2 cups rice, uncooked
1 cup diced cooked ham
2 1/4 cups chicken broth
1 (14 ounce) can diced tomatoes, undrained
1/2 cup frozen green pea, thawed
1 cup chopped pimento stuffed olive

Steps:

  • Sprinkle chicken with salt and pepper, and 1 tsp oregano.
  • Heat oil in a large Dutch oven oven medium-high heat.
  • Season chicken pieces with salt and pepper.
  • Add in the chicken and brown on all sides.
  • Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
  • Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
  • Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
  • Stir in the rice and ham, cook 1 minute; increase heat to medium.
  • Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
  • Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
  • Season with salt and pepper to taste.
  • Stir in the peas; cover and cook for 3 minutes.
  • Remove from the heat; let stand uncovered for 5 minutes.
  • Sprinkle with olives.

Nutrition Facts : Calories 668.3, Fat 30.4, SaturatedFat 8.1, Cholesterol 159.2, Sodium 457.3, Carbohydrate 51.9, Fiber 3.9, Sugar 5.8, Protein 44.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Cheesy Green Chile Chicken Crock Pot Enchiladas_image Cheesy Green Chile Chicken Crock Pot Enchiladas

Simple Sweet and Sour Sauce_image Simple Sweet and Sour Sauce

My Peach Crisp By Freda_image My Peach Crisp By Freda

Sherried Greens with Fruit and Blue Cheese_image Sherried Greens with Fruit and Blue Cheese

Oreo™ Cookie Cake_image Oreo™ Cookie Cake

Greens with Prosciutto, Gorgonzola and Pepperoncini_image Greens with Prosciutto, Gorgonzola and Pepperoncini

Coconut-Lime Energy Bites_image Coconut Lime Energy Bites

Greek Salsa_image Greek Salsa

GIANNA'S CHOCOLATE PEANUT BUTTER CUP CRACKLES_image GIANNA'S CHOCOLATE PEANUT BUTTER CUP CRACKLES

Chicken Stuffed Poblano Peppers_image Chicken Stuffed Poblano Peppers

CAULIFLOWER MARSALA_image CAULIFLOWER MARSALA

Pot Roast_image Pot Roast

Freezer-Friendly Bagel Bombs_image Freezer Friendly Bagel Bombs

Kellie's Come-Back-For-More Ham_image Kellie's Come Back For More Ham

Classic Caramel Corn_image Classic Caramel Corn

Arroz con pollo is a popular Cuban dish consisting of chicken and rice. It is a staple in Cuban cuisine, and it is beloved for its hearty and flavorful taste. Arroz con pollo is a meal that is perfect for a family dinner or for entertaining guests. There are many recipes for arroz con pollo, and each one has its own unique twist on this classic Cuban dish. In this article, we will explore the history and ingredients of arroz con pollo.

History of Arroz con Pollo

Arroz con pollo has a long history, dating back to medieval Spain. The Moors invaded Spain in the 8th century and brought with them many spices and ingredients that would eventually become staples in traditional Spanish cuisine. One of these ingredients was saffron, which is used in arroz con pollo to give it its distinctive yellow color. When Spanish colonizers arrived in Cuba, they brought their culture and cuisine with them. Over time, Cuban cooks adapted Spanish dishes to include local ingredients and flavors. This resulted in the creation of new dishes, including arroz con pollo.

Ingredients of Arroz con Pollo

The ingredients of arroz con pollo vary depending on the recipe, but they typically include chicken, rice, vegetables, and spices. Some recipes also include tomato sauce, beer or wine, and olives.
Chicken
Chicken is the main ingredient in arroz con pollo. It can be cooked with or without bone, and it is usually seasoned with salt and pepper. Some recipes call for the chicken to be marinated in a mixture of garlic, lime juice, and cumin to give it additional flavor.
Rice
Rice is the other main ingredient in arroz con pollo. It is typically cooked with chicken broth, which gives it a rich and savory flavor. Some recipes call for the rice to be cooked with sautéed onions and peppers.
Vegetables
Vegetables are an essential ingredient in arroz con pollo. They add flavor, nutrition, and color to the dish. Common vegetables used in arroz con pollo include bell peppers, onions, garlic, and peas.
Spices
Spices are what give arroz con pollo its distinctive flavor. Some of the most important spices used in this dish include cumin, saffron, bay leaves, and oregano.

Types of Arroz con Pollo

There are many different variations of arroz con pollo. Each one has its own unique blend of ingredients and flavors. Here are a few of the most popular types of arroz con pollo:
Yellow Arroz con Pollo
This is the most common type of arroz con pollo. It gets its distinctive yellow color from saffron, which is added to the rice during cooking. This type of arroz con pollo also typically includes onions, peppers, garlic, and peas.
Brown Arroz con Pollo
This type of arroz con pollo gets its color from tomato sauce, which is added to the dish during cooking. It also typically includes onions, peppers, garlic, and olives.
Green Arroz con Pollo
This type of arroz con pollo is made with a cilantro-based sauce, which gives it a bright green color. It also typically includes green peppers, scallions, and garlic.

Conclusion

Arroz con pollo is a classic Cuban dish that is loved around the world. It is a delicious and hearty meal that is perfect for any occasion. Whether you prefer yellow, brown, or green arroz con pollo, this dish is sure to become a favorite in your household. So why not try making it for your next family dinner or dinner party?
Arroz con pollo, which means rice and chicken, is a traditional Cuban dish that is popular throughout Latin America. It is a delicious and hearty one-pot meal that is perfect for feeding large families or a group of friends. While there are many different variations of arroz con pollo, the Cuban version is typically made with saffron-infused rice, chicken, and a combination of delicious vegetables and spices. If you are planning to make an arroz con pollo Cuban recipe, there are several tips that you should keep in mind to ensure that your dish turns out perfectly. In this article, we will discuss some of the most valuable tips that will help you create a delicious and authentic Cuban arroz con pollo that your friends and family will love.

Choose the Right Ingredients

When it comes to making arroz con pollo, using high-quality ingredients is key to creating a delicious and authentic dish. Here are some tips on choosing the best ingredients for your recipe:
1. Rice
The most important ingredient in arroz con pollo is, of course, the rice. For the best results, you should use Spanish short-grain rice, which has a slightly sticky texture that helps it absorb the flavors of the other ingredients. Avoid using long-grain rice, which will not give you the same result.
2. Chicken
For an authentic Cuban arroz con pollo, you should use bone-in chicken pieces, such as thighs and drumsticks. These cuts of chicken have more flavor and will help to create a rich and delicious broth. Make sure to remove the skin from the chicken before cooking to reduce the fat content of the dish.
3. Vegetables
Traditionally, arroz con pollo is made with a mixture of onions, bell peppers, tomatoes, and garlic. These flavors are essential to creating an authentic Cuban taste. You can also add other vegetables such as peas, carrots, or olives, depending on your preferences.
4. Spices
One of the key ingredients in Cuban arroz con pollo is saffron. This spice gives the rice a distinctive yellow color and a unique flavor. You can also add other spices such as cumin and oregano to add depth and complexity to the dish.

Don't Skimp on the Broth

The broth is one of the most important parts of arroz con pollo, as it provides the base for the flavor of the entire dish. To make a delicious broth, you should start by searing the chicken pieces in a large pot until they are golden brown. This will help to release their flavor and create a rich, caramelized base for the broth. Once the chicken is browned, remove it from the pot and set it aside. In the same pot, sauté onions, bell peppers, and garlic until they are soft and translucent. Add chopped tomatoes and let them cook down until they are fragrant and slightly caramelized. Next, add the rice and stir it until it is coated in the vegetable mixture. Add saffron and any other spices you are using, and stir until they are evenly distributed. Then, pour in enough chicken broth to cover the rice and bring the mixture to a boil. Finally, add the chicken back into the pot and reduce the heat to low. Cover the pot and let the dish simmer until the rice is tender and the chicken is cooked through. Make sure to stir the rice occasionally to prevent it from sticking to the bottom of the pot.

Let the Dish Rest Before Serving

Once your arroz con pollo is cooked, it's important to let it rest for a few minutes before serving. This will allow the rice to absorb any remaining liquid and will give the flavors time to meld together. To let the dish rest, remove it from the heat and cover the pot with a clean kitchen towel. Let it sit for about 10 minutes, then fluff the rice with a fork and serve.

Experiment with Different Garnishes

While traditional arroz con pollo is delicious on its own, you can also experiment with different garnishes to add extra flavor and texture to the dish. Some popular garnishes for arroz con pollo include:
1. Fresh herbs
Chopped fresh cilantro or parsley can add a bright, fresh flavor to the dish.
2. Lime wedges
A squeeze of fresh lime juice can add a tangy, acidic flavor that pairs well with the rich, savory flavors of arroz con pollo.
3. Scallions
Chopped scallions can add a mild, oniony flavor and a pop of color to the dish.
4. Avocado
Sliced avocado is a creamy and delicious addition to arroz con pollo that can help to balance out the richness of the dish.

Conclusion

Arroz con pollo is a delicious and hearty dish that is perfect for feeding a crowd. Whether you are an experienced cook or a beginner, these tips will help you create a delicious and authentic Cuban arroz con pollo that your family and friends will love. Remember to choose the best ingredients, make a flavorful broth, let the dish rest before serving, and experiment with different garnishes to create a dish that is truly your own.

Related Topics