As we explore the rich flavors of Cuban cuisine, one dish that always stands out is Cuban Arroz Con Pollo.
This traditional recipe combines tender chicken, perfectly cooked rice, and a blend of spices to create a meal that is both comforting and full of flavor.
We’ve enjoyed this dish in various local eateries during our travels and have gathered tips and tricks along the way.
Making Cuban Arroz Con Pollo at home is not only possible, but it’s also a fun way to bring a bit of Cuba into our kitchens.
With the right ingredients and steps, we can recreate this classic dish that’s perfect for family dinners or gatherings with friends.
Join us as we share our favorite recipe and techniques to ensure that every bite takes you straight to the heart of Cuba.
Get ready to discover how to make a delicious one-pot meal that’s bound to impress. We are excited to guide you through this flavorful journey!
Why You’ll Love Cuban Arroz Con Pollo Recipe
Cuban Arroz Con Pollo is a dish that brings comfort and joy to our meals. The rich flavors and vibrant colors make it a feast for both the eyes and taste buds.
Here are a few reasons you’ll love it:
- Family Tradition: This recipe has roots in family gatherings. We often think of Sundays spent with loved ones, sharing stories over a big pot of this delicious dish.
- Simple Ingredients: With just a few ingredients like chicken, rice, and spices, it’s easy to prepare. Many Cuban recipes focus on using what you have at home, making it budget-friendly.
- Flavorful Experience: The combination of spices like cumin and garlic creates a delightful taste. Each bite is bursting with flavor, making it hard to resist going back for more.
- Endless Variations: We can customize this dish based on our preferences. Adding vegetables or trying different meats can give it a unique twist every time.
- Comfort Food: Nothing compares to a warm plate of Arroz Con Pollo, especially on a chilly day. It wraps us in warmth, reminding us of home and family.
We cherish making this dish and sharing it with friends and family, creating memories around the table. Trying our Cuban Arroz Con Pollo recipe is sure to bring a smile to your face!
What Makes This Recipe Special
Cuban Arroz con Pollo holds a special place in our hearts. This dish combines rich flavors and vibrant colors that are staples in Cuban cuisine.
One unique aspect is the sofrito. This mixture of onions, green bell peppers, and garlic adds a depth of flavor that warms the soul. We love how it enhances the chicken and rice.
The use of saffron or Bijol gives the rice its beautiful yellow color. This ingredient also brings a wonderful taste that defines the dish. Each bite feels like a taste of Cuba.
Another reason we cherish this recipe is its versatility. Every family has their own twist, making it feel personal. Some prefer it soupy, while others like it more dry.
We also enjoy using fresh ingredients like tomatoes, peas, and pimientos. These additions not only boost flavor but also make the dish look appealing.
Cooking Arroz con Pollo often brings families together. It’s perfect for gatherings and celebrations, creating lasting memories around the table.
Sharing this dish with friends and family allows us to connect with our Cuban heritage. It reminds us of our travels and the warmth of Cuban hospitality.
In every bite, we celebrate the spirit of Cuba and the joy of cooking together. This recipe truly captures the essence of Cuban culture and love for food.
Cooking Equipment Needed
To make delicious Cuban Arroz Con Pollo, we need some basic cooking equipment. Here’s what we recommend:
- Large Dutch Oven or Heavy Pot: This is perfect for cooking the chicken and rice together. It helps to keep everything moist.
- Wooden Spoon: A sturdy spoon is great for stirring the ingredients without scratching the pot.
- Measuring Cups and Spoons: Accurate measurements of rice, broth, and spices are crucial.
- Cutting Board and Sharp Knife: We need these for chopping vegetables and cutting the chicken.
- Lid for the Pot: A tight-fitting lid helps the dish cook evenly and retain moisture.
- Serving Spoon: For serving up our tasty Arroz Con Pollo when it’s ready.
Having the right tools makes cooking easier and more enjoyable. We find that using quality equipment can really enhance our cooking experience.
Make sure to gather everything before starting to save time. Happy cooking!
Cooking Instructions
To make delicious Cuban Arroz Con Pollo, we start with some basic steps.
Steps to Follow:
- Prepare Chicken:
Cut chicken into bite-sized pieces. Season with salt, pepper, garlic powder, onion powder, and cumin. - Brown the Chicken:
In a large pot, heat some oil over medium heat. Add the chicken and cook until browned on all sides. This takes about 5-7 minutes. - Cook Vegetables:
Remove chicken and add a mix of onions, green bell peppers, and garlic to the pot. Sauté for 2-3 minutes until softened. - Add Rice:
Stir in the rice and cook for about 1 minute. This helps the rice absorb flavors. - Combine Ingredients:
Return the chicken to the pot. Add chicken broth and diced tomatoes (with liquid). Bring to a boil. - Simmer:
Cover the pot, reduce heat, and simmer for 18-20 minutes, or until the rice has absorbed most of the liquid. - Fluff and Serve:
Fluff the rice with a fork before serving. Enjoy your homemade Cuban Arroz Con Pollo!
Cooking Tips
When making Cuban Arroz Con Pollo, there are a few tips to keep in mind for the best results.
Use Quality Chicken
Skinless chicken breasts, thighs, and legs work well. We like to mix different parts for flavor.
Sofrito is Key
Start with a sofrito made of onions, green bell peppers, and garlic. This adds a deep, rich taste to the dish.
Mix Ingredients Well
When adding rice and broth, stir until everything is combined. This ensures the rice gets all the flavors.
Simmer Gently
After bringing the mixture to a boil, lower the heat and cover. A gentle simmer helps the rice cook evenly without burning.
Adjust Liquid as Needed
If the dish appears dry, add a little more broth or water. The rice should be tender and fluffy.
Let it Rest
After cooking, turn off the heat and let the pot sit covered for 10-15 minutes. This helps the flavors meld together.
Ingredients Needed for the Cuban Arroz Con Pollo Recipe
Chicken
2 lb bone-in chicken thighs
1 tsp coarse salt
1/2 tsp Knorr chicken bouillon
1/4 tsp black pepper
1/4 tsp cumin
3 tbsp olive oil, divided
Sofrito
1/2 onion, diced
1 bell pepper, diced
5 garlic cloves, minced
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp annatto, (aka achiote or bijol)
1/2 tsp Knorr chicken bouillon
1/4 tsp ground coriander
1/4 tsp msg, optional
2 bay leaves
4 tbsp tomato sauce
Other ingredients
1 1/2 cups long grain rice
1 cup light beer
2 cups chicken broth, or 2 cups water + 2 tsp Knorr chicken bouillon
Instructions For Preparing the Cuban Arroz Con Pollo Recipe
Prepare the Chicken
Trim excess fat from the chicken thighs and season with salt, pepper, Knorr chicken bouillon, cumin, and 1 tbsp olive oil. Heat 2 tbsp olive oil in a 10-inch shallow pot over medium heat and sear the chicken skin-side down until browned. Flip and brown the other side, then remove from heat and set aside (the chicken will not be fully cooked).
Make the Sofrito
In the same pan, add more olive oil if needed, then sauté the diced onions, scraping up any browned bits. After a minute, add the diced bell peppers and cook over medium-low heat for 2-3 minutes. Stir in garlic, cumin, oregano, onion powder, garlic powder, annatto, coriander, Knorr chicken bouillon, tomato sauce, and bay leaves. Cook for another minute, lowering the heat if necessary to avoid burning the spices. Optionally, add 1/4 tsp MSG.
Prepare the Rice
Stir in the rice and toast it in the sofrito for a minute, then pour in the beer and chicken broth. Place the chicken thighs on top of the rice, increase the heat to medium, and let the liquid boil off uncovered for 2-3 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Fluff the rice, and your Cuban Arroz Con Pollo ready to serve!
FAQs For the Cuban Arroz Con Pollo Recipe
Question: What type of rice is best for a Cuban Arroz Con Pollo Recipe?
A: A Cuban Arroz Con Pollo Recipe is traditionally made with long-grain white rice, which absorbs the flavors well and provides the perfect texture for this classic dish.
Question: Can I make a Cuban Arroz Con Pollo Recipe in a pressure cooker?
A: Yes, a Cuban Arroz Con Pollo Recipe can be made in a pressure cooker, which helps speed up the cooking process while still infusing the dish with rich flavors.
Question: What gives a Cuban Arroz Con Pollo Recipe its signature yellow color?
A: The vibrant yellow color of a Cuban Arroz Con Pollo Recipe comes from saffron or annatto, which adds both color and a subtle, earthy flavor to the dish.
Question: Is a Cuban Arroz Con Pollo Recipe spicy?
A: A Cuban Arroz Con Pollo Recipe is typically mild, but you can add diced peppers, red pepper flakes, or hot sauce to increase the spice level to your preference.
Question: What protein alternatives can I use in a Cuban Arroz Con Pollo Recipe?
A: While a Cuban Arroz Con Pollo Recipe traditionally uses chicken, you can substitute it with shrimp, turkey, or even tofu for a different take on the dish.
Cuban Arroz Con Pollo Recipe
Ingredients
Chicken
- 2 lb chicken thighs bone-in
- 1 tsp salt coarse
- 1/2 tsp Knorr chicken bouillon
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 3 tbsp olive oil divided
Sofrito
- 1/2 onion diced
- 1 bell pepper diced
- 5 garlic cloves minced
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp annatto (aka achiote or bijol)
- 1/2 tsp chicken bouillon Knorr
- 1/4 tsp coriander ground
- 1/4 tsp M.S.G. optional
- 2 bay leaves
- 4 tbsp tomato sauce
Other ingredients
- 1 1/2 cups rice long grain
- 1 cup light beer
- 2 cups chicken broth 2 cups water + 2 tsp Knorr chicken bouillon
Instructions
Prepare the Chicken
- Trim excess fat from the chicken thighs and season with salt, pepper, Knorr chicken bouillon, cumin, and 1 tbsp olive oil. Heat 2 tbsp olive oil in a 10-inch shallow pot over medium heat and sear the chicken skin-side down until browned. Flip and brown the other side, then remove from heat and set aside (the chicken will not be fully cooked).
Make the Sofrito
- In the same pan, add more olive oil if needed, then sauté the diced onions, scraping up any browned bits. After a minute, add the diced bell peppers and cook over medium-low heat for 2-3 minutes. Stir in garlic, cumin, oregano, onion powder, garlic powder, annatto, coriander, Knorr chicken bouillon, tomato sauce, and bay leaves. Cook for another minute, lowering the heat if necessary to avoid burning the spices. Optionally, add 1/4 tsp MSG.
Prepare the Rice
- Stir in the rice and toast it in the sofrito for a minute, then pour in the beer and chicken broth. Place the chicken thighs on top of the rice, increase the heat to medium, and let the liquid boil off uncovered for 2-3 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Fluff the rice, and your Cuban Arroz Con Pollo ready to serve!
Nutrition
1 comment
This Cuban-style chicken and rice dish turned out fantastic! The rice was packed with flavor, and the chicken was tender and juicy. Everything cooked together perfectly, and the saffron gave it a beautiful color. My guests loved how hearty and flavorful it was!