Arroz Con Pollo (Cuban Chicken and Rice)
1 hour 50 minutes
This is a Cuban signature dish that adorns tables at every birthday, quince or Cuban party. A more mild than wild comfort food that is easy on the budget but big on taste. This is the boneless chicken version that is perfect for parties.
Cubanita
3 people made this
Ingredients
Serves: 12
- 2 whole chickens
- salt and pepper, to taste
- 1 green capsicum, finely diced
- 80ml olive oil
- 1 large onion, finely diced
- 2 cloves garlic, finely diced
- 1 (225g) tin passata, or jar pasta sauce
- 830ml dry white wine
- 1 bitter orange, juiced
- 900g rice
- 1 bay leaf
- 1 tablespoon Sazon Completa
- 1 tablespoon Bijol
- 1 tin asparagus
- 1 tin peas
- 2 tablespoons salt
- black pepper, to taste
- 95g chopped pimentos
Directions
Preparation:20min ›
Cook:1hour30min ›
Ready in:1hour50min
- Boil the chickens in seasoned water until the juices from the chicken run clear and the meat is no longer pink. Remove chickens from the stock and let cool. Strain the chicken stock through a sieve and reserve 475ml.
- Remove the flesh from the chickens and chop into bite size pieces and set aside. Discard the skin and bones.
- In a large saucepan or casserole dish, sauté the capsicum in the olive oil until softened then add the onions. Once the onions are translucent, add the garlic. Spoon the chicken into the saucepan and brown a little. Then add the passata and mix in well. Pour in the wine after a couple of minutes. Add in the orange juice and your homemade chicken stock.
- Bring to a boil and then pour in the rice and add the bay leaf, seasoning, asparagus, peas, salt and pepper. Simmer for 20 minutes.
- Mix in pimentos then serve.
Cuban Ingredients
You can find specific ingredients for Cuban recipes at specialty stores if they can't be found at regular supermarkets.
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