Recipes

National Dish of Cuba – Arroz con Pollo

June 11, 2017  Nationalfoody Avatar
National Dish of Cuba – Arroz con Pollo

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

  1. Season the chicken with adequate salt, black pepper and cumin powder.
  2. Heat the olive oil over medium high heat and lightly fry the seasoned pieces of chicken until brown on all sides.
  3. Set the cooked chicken aside but retain the oil, keep the heat on and sauté the onion and red pepper.
  4. When the onion is tender, add the crushed garlic and stir.
  5. Sauté together for two minutes.
  6. Place the fried chicken back into the pan.
  7. Pour in the chicken broth and tomato sauce.
  8. Stir in the annatto, bay leaf and cumin powder.
  9. Season with salt and pepper.
  10. Rinse the rice in water and then add to the pan.
  11. Stir together so that the rice becomes submerged in the liquid.
  12. Bring to a boil, then reduce the heat and let it cook.
  13. 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.
  14. Five minutes before it is fully cooked, stir in the frozen peas.Serve hot.




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