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Cuba’s traditional dish.
Serving Size: 6
|1 large chicken, cut into 6 pieces|
|1 tsp oregano, dried|
|1 tsp ground cumin|
|1/2 tsp ground white pepper|
|1 tsps red wine vinegar|
|Sofrito and broth:|
|2 tbsp annatto oil or olive oil|
|1 onion, chopped|
|1 red bell pepper|
|3 cloves garlic, minced|
|3 cups of water|
|1 cup dry white wine|
|1-1/2 cups beer|
|½ tsp annatto seeds or ¼ tsp saffron threads|
|1 tsps tomato paste|
|Salt and pepper|
|1 lb Valencia or Arborio rice|
|Sliced red pimientos|
|1 can of green peas|
Directions – Arroz Con Polo:
Mix the oregano, cumin, pepper and vinegar in a bowl.
Add the chicken
Marinate for 15 minutes
Heat the oil in a casserole. Wait until the chicken turn brown.
Transfer the chicken to a platter.
Add the onion, bell pepper and garlic. Cook it for 1 or 2 minutes
Return the chicken to the casserole with the sofrito and cook for 1 or 2 minutes
Add water, wine and beer, saffron or annatto, tomato paste, salt and pepper.
Let it simmer in 30 minutes
While cooking place the annatto seeds in a sauce pan with ¼ cup of chicken cooking liquid. Simmer for 4-5 minutes.
Boil the chicken mixture. Stir in a washed rice.
Simmer until the rice become tender. Wait for 20-25 minutes.
Stir the half od pimientos
Tips: Beer gives a tangy flavor. It’s up to you if you want to adjust it.