ADVERTISEMENT
Arroz con Pollo (Cuban Yellow Rice and Chicken)
Prep time
Cook time
Total time
Arroz con Pollo (Cuban Yellow Rice and Chicken) is a traditional dish of Spain and Latin America, closely related to paella. This recipe is based on a recipe handed down from my Abuela Mima and brings back memories of all the delicious flavors that were commonplace in her kitchen.
Author: Danny Gutierrez
Recipe type: Meats, Soups, Stews and Chilis
Cuisine: Cuban
Serves: 4-6
Ingredients
Marinade
- 2 cloves Garlic, smashed & minced
- ½ tsp Black Pepper
- ½ tsp Oregano, dried
- 1 tsp Goya Adobo seasoning
- ¼ cup Vino Seco
Chicken
- 8 large Chicken pieces, preferably 4 legs & 4 thighs
Sauce and other ingredients
- 1 large Onion, diced
- 1 large Green Pepper, diced
- 2 cloves Garlic, smashed & minced
- 1 Roasted Red Pepper, sliced thin
- 1 small (8 oz) can Mushrooms, liquid drained and sliced
- 1 small (8 oz) can Le Sueur Very Young Small Sweet Peas, liquid drained
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 packet Vigo Flavoring & Coloring
- 3 Bay Leaves
- 3 cups Chicken Broth
- 12 oz Beer
- 1 small (8 oz) can Tomato Sauce
- 3 tbs Olive Oil
- 2 cups White Rice
Instructions
Create marinade
- In a mixing bowl, add 2 cloves of minced garlic, ½ tsp pepper, ½ tsp oregano, 1 tsp adobo seasoning, ¼ cup vino seco and mix thoroughly.
- Set aside till ready to use.
Marinate chicken
- Place the chicken in a large seal-able bag; pour the marinade over the chicken and shake well to assure an even coating.
- Refrigerate 2 -3 hours.
Mise en place
- Dice onions and green pepper.
- Smash & mince garlic.
- Slice roasted red pepper.
- Open cans of tomato sauce, mushrooms and peas.
- Portion salt, black pepper, bay leaves, chicken broth, olive oil and white rice.
- Wash rice.
Brown the chicken
- Take chicken out of the refrigerator and let it come to room temperature - about 15-20 minutes.
- In a large heavy pot with a good lid... Heat 3 tbs of olive oil and brown chicken pieces on all sides - about 10 minutes. Leave the skin on the chicken for flavor, you may remove skin after dish is completed if you like.
- When done browning chicken, remove to a separate plate. Do not put on paper towels.
Cook the sauce
- In the same pot over medium heat... Add onions, green pepper, salt & pepper to the oil already there and saute until onion and pepper are somewhat soft - about 5-7 minutes.
- Next, add remaining garlic and cook for 1-2 minutes.
- When you begin to smell the garlic, add tomato sauce, mushrooms, beer, chicken broth, packet of Vigo flavoring & coloring, bay leaves and stir well.
- Adjust salt & pepper to your liking.
- Cover sauce and simmer for about 5 minutes.
Put it all together
- After simmering sauce for 5 minutes... Bring to a boil, add rice and stir well making sure all ingredients are distributed evenly.
- Reduce heat to medium-low and add chicken pieces one at a time, making sure each piece gets covered with the sauce.
- Add peas and sliced red peppers on top.
- Cover tightly and cook undisturbed (without lifting lid) on medium-low heat for about 45 minutes, until the liquid is absorbed, the rice is tender and the chicken is cooked through.
- After 45 minutes of cooking, uncover and check the doneness of your rice and chicken. If necessary, you can add ¼ cup of water or chicken stock and continue to cook until rice and chicken are done.
- Serve hot with fried plátanos and buttered Cuban bread on the side.
Notes
Inspired by my Abuela Mima's Arroz con Pollo
Last edited: 7/7/2022
Last edited: 7/7/2022
ADVERTISEMENT