National Dish of Cuba – Arroz con Pollo
June 11, 2017 Nationalfoody
Ingredients
| Chicken legs or thighs | 8 | |
| Rice | 2 cups | |
| Onion (diced) | 1 large | |
| Salt | 1 ½ tsps. | |
| Black pepper | ½ tsp. | |
| Cloves garlic (crushed) | 4 | |
| Oregano | 2 tsps. | |
| Tomato sauce | 1 (8 oz.) can | |
| Chicken broth | 2 cups | |
| Cumin powder | 2 tsps. | |
| bay leaf | 1 | |
| Frozen green peas | ½ cup | |
| Red pepper (diced) | 1 large | |
| Olive oil | ½ cup | |
| Annatto condiment | ½ tsp. |
Arroz con Pollo is a Cuban dish of rice and chicken that is cooked together with fresh herbs and flavorful spices. In Cuba, it is prepared in every home as a comfort food or dinner party meal.
Directions for Making Arroz con Pollo
- Season the chicken with adequate salt, black pepper, and cumin powder.
- Heat the olive oil over medium-high heat and lightly fry the seasoned pieces of chicken until brown on all sides.
- Set the cooked chicken aside but retain the oil, keep the heat on and sauté the onion and red pepper.
- When the onion is tender, add the crushed garlic and stir.
- Sauté together for two minutes.
- Place the fried chicken back into the pan.
- Pour in the chicken broth and tomato sauce.
- Stir in the annatto, bay leaf, and cumin powder.
- Season with salt and pepper.
- Rinse the rice in water and then add to the pan.
- Stir together so that the rice becomes submerged in the liquid.
- Bring to a boil, then reduce the heat and let it cook.
- Stir occasionally and when most of the liquid has been absorbed by the rice, cover the pan and let it simmer for about thirty (0:30) to forty-five (0:45) minutes or until the rice is tender.
- Five minutes before it is fully cooked, stir in the frozen peas. Serve hot.
No Comments