Cuban Arroz con Pollo
Traditional Cuban-style chicken and yellow rice, slow-cooked in a single pot with beer, sofrito, and warm aromatic spices.
Ingredients
Chicken & Marinade
- 1 kg chicken thighs and drumsticks, skin-on
- Juice of 1 sour orange (or 1/2 orange + 1/2 lime)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Rice & Sofrito
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 2 cups short-grain Valencia rice
- 1 can pale lager beer (350ml)
- 2 cups chicken broth
- 1/2 tsp saffron threads (or bijol powder)
- 1/2 cup frozen green peas
- 1/2 cup pimiento strips
Instructions
Marinate the Chicken
In a bowl, toss the chicken parts with sour orange juice, minced garlic, oregano, salt, and pepper. Marinate for 20 minutes.
Sear Chicken
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on all sides (about 8-10 minutes). Remove and set aside.
Sauté Sofrito
In the same pan, sauté the chopped onions and bell peppers for 5 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute.
Toast Rice and Simmer
Add the rice to the pan and stir for 2 minutes to toast the grains. Pour in the beer, chicken broth, and saffron. Bring to a boil, then return the chicken to the pan. Cover, reduce heat to low, and simmer for 20-25 minutes until the rice is tender and has absorbed the liquid.
Garnish
Stir in green peas and top with red pimiento strips. Cover for 5 minutes off the heat before serving.
Nutrition Facts
* Based on a 2,000 calorie diet.