Arroz con Pollo

Posts Tagged ‘Arroz con Pollo’

Posted in Cooking, Photography, tagged Arroz con Pollo, Cooking, Cuban, Cuban Food, Food on June 9, 2017| 5 Comments »

This dish reminds me so much of my childhood.

Sweet memories of my Mom, my aunt, and grandmother… this was something they loved to serve because it feeds a crowd.

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It’s kind of like a chicken casserole . . . But so much more!

It’s really Cuban comfort food. I know you’ll love it!

Here’s how I make it:

ARROZ CON POLLO

Marinade chicken overnight (if possible). For the marinade I use: the juice of 2 lemons (or limes), 1/2 tsp salt, 1/2 tsp of cumin, 1/2 tsp oregano, 2 Tb olive oil. Mix in a glass jar, then pour over chicken. Refrigerate overnight. I use a large casserole dish to marinate the chicken, or a gallon-size zip-lock bag. Just before cooking, remove chicken from the marinade and dispose of marinade – do not use the marinade in the arroz con pollo.

To make the Arroz Con Pollo: Rinse rice in strainer and drain well. Heat a 3 quart pan over med-high heat. Put 2 Tb of olive oil in the pan. Place rice in heated pan and stir frequently until it turns to a bright white color (about 5-10 mins). It’s important you don’t step away from the stove at this point – the rice can burn easily & quickly. Add 2 cups of chicken broth and 2 cups of cooking wine. Add 1/2 tsp salt. Stir and heat over med. high heat.

In a large skillet with a lid, or a big pot, heat 2 Tb of oil. Add one finely chopped onion, 3 cloves of garlic, yellow & orange sweet peppers (diced). Cook, stirring often, for about 3-5 min., then add 2 bay leaves, cumin, oregano, tomato paste, pinch of sugar, and cook for another 3 min. Add chicken and cook until nicely browned and crusty. I usually turn up the heat a little bit so that the chicken gets a nice color. If necessary, add a Tb or two of olive oil so the chicken won’t stick or burn. Cook for about 10 min., turning chicken to ensure even cooking.

Add rice mixture to the large skillet (or large pot) with the chicken. Stir gently until well-mixed. Place chicken pieces over the rice. Add green olives and the sweet red pepper strips. Cover and cook until rice is done and chicken is cooked (About 30 min.). Do not open or stir! This will cause the rice to clump and not cook evenly.

After 30 min, sprinkle green peas over rice (do not stir). Cover, and cook an additional 5 mins. Turn heat off and let it sit for about 5 min.

Serve with plantains or tostones. A nice fresh salad also goes well here.

Note: If you’re using chicken breasts, either increase the cooking time or cut into smaller pieces to ensure chicken is cooked all the way through.

INGREDIENTS

FOR MARINADE:

2 lemons
2 Tb olive oil
1/2 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika (I also added turmeric for color)
1 whole chicken, cut up, OR a pack of drumsticks and thighs (I buy skinless)

FOR RICE:

2 cups rice
4 Tb oil
1/2 tsp of salt (you can add more if you like)
2 cups of chicken broth
2 cups of cooking wine

FOR CHICKEN:

(The chicken you hopefully remembered to marinade)
2 Tb olive oil
1 onion, finely chopped
3 garlic cloves, minced
4-5 mini sweet peppers, yellow and orange, seeds and stems removed (you can also use regular size or just use green peppers)
2 bay leaves
1/2 tsp cumin
1/2 tsp oregano
1/2 small can tomato paste (or 1 small can of tomato sauce)
Pinch of sugar
1/2 of 7 oz.jar of green olives, stuffed with pimento
1 sweet red pepper, sliced into strips (or pimento strips)
1/2 cup green peas