Main Courses > Rice-Based Dishes > Global Rice Entrees > Cuban Arroz con Pollo

Cuban Arroz con Pollo: A Flavorful Rice and Chicken Dish

Experience the vibrant flavors of Cuba with this Arroz con Pollo recipe. Tender chicken and flavorful rice come together in a delicious and satisfying meal. This recipe offers a step-by-step guide to creating this classic dish, ensuring a flavorful and authentic Cuban culinary experience.

Prep Time
30 minutes
Cook Time
1 hour
Servings
6
Ingredients
  • 8 Chicken Thighs (bone-in, skin-on)
  • 2 cups Long Grain Rice
  • 4 cups Chicken Broth
  • 2 tablespoons Olive Oil
  • 1 cup Sofrito (Cuban cooking base)
  • 8 ounces Tomato Sauce
  • 1/2 cup Beer (lager or pilsner)
  • 1 Bell Pepper (red or yellow), diced
  • 1 Onion, diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 1 Bay Leaf
  • pinch Saffron Threads
  • to taste Salt
  • to taste Black Pepper
  • 1/2 cup Green Peas (frozen or fresh)
  • 1/4 cup Pimento-Stuffed Olives, sliced

Prepare the Chicken

Season the chicken thighs generously with salt, pepper, cumin, and oregano. Set aside.

Sauté the Chicken

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken thighs on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.

Build the Base

Add the diced onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the sofrito and tomato sauce, and cook for 2-3 minutes, allowing the flavors to meld.

Add the Rice and Liquids

Stir in the rice, chicken broth, and beer. Add the bay leaf and saffron threads. Bring the mixture to a boil.

Combine and Simmer

Return the chicken thighs to the pot, nestling them into the rice mixture. Reduce the heat to low, cover the pot tightly, and simmer for 30-40 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during simmering to ensure even cooking.

Final Touches

Stir in the green peas and sliced pimento-stuffed olives. Cook for another 5 minutes, or until the peas are heated through. Remove the bay leaf before serving. Fluff the rice with a fork and serve hot.

Nutrition Facts Estimated per 100g of product

Note: This is an estimate. Actual values may vary.

  • Calories: 180-220
  • Protein: 12-15g
  • Fat: 8-12g
  • Carbohydrates: 15-20g

Other Considerations for Nutrition

To reduce fat, consider using skinless chicken thighs. Using brown rice instead of white rice will increase the fiber content. Adjust salt levels according to dietary needs.

← Classic Seafood Paella Easy Cuban Arroz con Pollo for Weeknights →

FAQ

  • What is sofrito?

    Sofrito is a Cuban cooking base made from a blend of vegetables, herbs, and spices. Common ingredients include onions, bell peppers, garlic, cilantro, and ají dulce peppers. It's a key ingredient that adds depth of flavor to many Cuban dishes.
  • Can I use chicken breasts instead of thighs?

    While chicken thighs are recommended for their flavor and tenderness, you can use chicken breasts. However, be careful not to overcook them, as they can become dry. Reduce the cooking time accordingly.
  • Can I make this in a rice cooker?

    Yes, you can adapt this recipe for a rice cooker. Sauté the chicken and vegetables separately, then transfer everything to the rice cooker, following the rice cooker's instructions for rice and liquid ratios. Keep in mind that browning the chicken in the rice cooker may not be possible.