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Arroz Con Pollo (Rice with chicken)

Arroz Con Pollo

(Rice with chicken

Cuba’s traditional dish.

Serving Size: 6

 arroz con polo

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
1 tomato
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.

For sofrito:

Add the onion, bell pepper and garlic. Cook it for 1 or 2 minutes

Add tomato

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.




One comment on “Arroz Con Pollo (Rice with chicken)

  1. foodisthebestshitever
    July 15, 2013

    Effing love it!

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