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

Easy Cuban Arroz con Pollo for Weeknights

This simplified Arroz con Pollo recipe is perfect for a flavorful and satisfying weeknight meal. It retains the essence of the classic Cuban dish but uses fewer ingredients and steps for a quicker preparation. Enjoy the authentic taste of Cuba without spending hours in the kitchen!

Prep Time
15 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 1.5 lbs Chicken Thighs (boneless, skinless)
  • 1.5 cups Long Grain Rice
  • 3 cups Chicken Broth
  • 1 tablespoon Olive Oil
  • 1/2 cup Sofrito (store-bought)
  • 2 tablespoons Tomato Paste
  • 1/2 Bell Pepper (orange), diced
  • 1/2 Onion, diced
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Oregano (dried)
  • 1/2 teaspoon Cumin (ground)
  • to taste Salt
  • to taste Pepper
  • 1/2 cup Frozen Peas
  • 1/4 cup Spanish Olives (sliced)

Prepare the Chicken

Cut the chicken thighs into bite-sized pieces. Season with salt, pepper, garlic powder, oregano, and cumin.

Sauté the Chicken

Heat olive oil in a large skillet or pot over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Cook Vegetables

Add the diced onion and bell pepper to the same skillet and cook until softened, about 5 minutes. Stir in the store-bought sofrito and tomato paste, and cook for another 2 minutes.

Add Rice and Broth

Add the rice to the skillet and stir to coat with the vegetable mixture. Pour in the chicken broth and bring to a boil.

Simmer

Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during simmering to ensure even cooking.

Finish and Serve

Return the cooked chicken to the skillet. Stir in the frozen peas and Spanish olives. Cook for another 2-3 minutes, or until the peas are heated through. Serve immediately.

Nutrition Facts Estimated per 100g of product

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

  • Calories: 160-200
  • Protein: 10-13g
  • Fat: 6-9g
  • Carbohydrates: 14-18g

Other Considerations for Nutrition

Use low-sodium chicken broth to reduce sodium content. Choose lean chicken thighs to lower fat intake. Add more vegetables, such as carrots or zucchini, to increase fiber and nutrient content.

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FAQ

  • Can I use brown rice?

    Yes, but brown rice will require a longer cooking time and more liquid. Add an extra 1/2 cup of chicken broth and simmer for 40-45 minutes, or until the rice is cooked.
  • I don't have sofrito. What can I use?

    If you don't have sofrito, you can make a quick substitute by blending together a small onion, a bell pepper, 2 cloves of garlic, and a handful of cilantro in a food processor.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables such as carrots, zucchini, or corn to the dish. Add them along with the bell pepper and onion.