Experience the vibrant flavors of Cuba with this delightful Arroz con Pollo recipe. Tender chicken pieces are simmered in a savory tomato-based sauce, infused with aromatic spices and saffron. This traditional Cuban dish combines succulent chicken with perfectly cooked rice for a comforting and satisfying meal that's a true taste of Cuba.

ARROZ CON POLLO

DIFFICULTY: MODERATE



GALLERY                                                                                                                                                                  

INGREDIENTS                                                                                                                                                       

4 Persons

For the Arroz con Pollo:
  • 2 lbs chicken pieces (legs, thighs, or a combination)
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp saffron threads
  • 1 bay leaf
  • 1 cup white rice
  • 2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/4 cup pimiento-stuffed olives, sliced
  • 2 tbsp capers
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1 lime, cut into wedges

INSTRUCTIONS                                                                                                                                                     

1) In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

2) Add the chopped green and red bell peppers and sauté for a few minutes until they begin to soften.

3) Stir in the minced garlic, cumin, oregano, paprika, turmeric, and saffron. Cook for about 2 minutes until the spices are fragrant.

4) Add the chicken pieces to the pot and brown them on all sides.

5) Pour in the white rice and stir to coat the rice with the spices and oil.

6) Add the chicken broth and bay leaf. Bring to a simmer.

7) Cover the pot and let the mixture cook over low heat for about 15-20 minutes, or until the rice is tender and the chicken is fully cooked.

8) Stir in the frozen peas, sliced olives, and capers. Cook for an additional 5 minutes until the peas are heated through.

9) Remove the bay leaf and discard.

10) Serve the Arroz con Pollo hot, garnished with chopped cilantro or parsley and accompanied by lime wedges. Enjoy the vibrant flavors of Cuba!

NUTRITIONAL INFORMATION (per serving)                                                                                       

Calories: 420 kcal

Protein: 26g

Carbohydrates: 42g

Fat: 16g

Fiber: 4g

Sodium: 980mg

DURATION : 45 minutes                                                                                                                                                                                                                                                             

TRICK & TIP                                                                                                                                                           

For extra flavor, marinate the chicken pieces in a mixture of lime juice, garlic, and spices for a few hours before cooking. Serve the Arroz con Pollo with a side of fried plantains and black beans for a complete Cuban meal.