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Arroz con pollo cubano
Chicken and yellow rice
Arroz con pollo a la cubana: saffron-yellow rice with chicken, peas and peppers
Cuban arroz con pollo is the one-pot Sunday lunch of the island, and every abuela in Santiago or Havana has her own way with it. Chicken pieces are browned, then the rice cooks right in the pot with sofrito, a pinch of saffron (or bijol, the annatto colouring most Cuban kitchens use) and stock until each grain is golden and moist, almost creamy. Peas and roasted red peppers go on top at the end. It is eaten with fried ripe plantain and a green salad. Many versions add a splash of beer to the pot; this one uses chicken stock only, so it is alcohol-free. The usual mistake is stirring the rice once it is covered, which breaks the grains and makes it gluey. Chef's tip: let the pot rest off the heat with the lid on for 10 minutes before serving, so the rice finishes softening in its own steam.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the chicken
- 2 tbsp lime juice
- 3 cloves garliccrushed
- 1 tsp ground cumin
- 2 tsp salt
- 3 tbsp olive oil
For the rice
- 1 onionfinely chopped
- 1 green pepperfinely chopped
- 3 cloves garlicfinely chopped
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ¼ tsp saffron threadsor 1 tsp ground annatto (bijol)
- 14 oz medium-grain rice
- 3 ¾ cups chicken stockhot
- 1 bay leaf
- 5 ½ oz frozen peas
- 3 ½ oz roasted red peppersfrom a jar, in strips
- 1 ¾ oz green olives (optional)optional
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Method
0/9 doneStep 1: Mix 2 ⅝ lb chicken thighs and drumsticks, bone in, skin removed with 2 tbsp lime juice, 3 cloves garlic, 1 tsp ground cumin and 1 tsp salt in a bowl. Cover and leave in the fridge for at least 30 minutes, or up to 8 hours.
30 minStep 2: Heat 3 tbsp olive oil in a large, wide casserole over a medium-high heat. Brown the chicken in batches, 3–4 minutes a side, until golden. Lift onto a plate; it will finish cooking in the rice.
12 minStep 3: Lower the heat to medium. Add 1 onion and 1 green pepper to the pot and cook until soft, about 6 minutes. Add 3 cloves garlic, 2 tbsp tomato paste and 1 tsp dried oregano and stir for 1 minute.
7 minStep 4: Crumble in ¼ tsp saffron threads, add 14 oz medium-grain rice and stir for 1 minute so every grain is coated and glossy.
1 minStep 5: Pour in 3 ¾ cups chicken stock, add 1 bay leaf and the rest of 1 tsp salt, and bring to the boil. Nestle the chicken pieces into the rice with any juices from the plate.
3 minStep 6: Cover tightly and cook over a low heat for 25 minutes without lifting the lid or stirring.
25 minStep 7: Scatter 5 ½ oz frozen peas over the top, cover again and cook for 5 minutes more, until the rice is tender and the liquid is absorbed.
5 minStep 8: Check the chicken: the thickest piece next to the bone must reach 165°F on a thermometer, or the juices must run clear with no pink. If not, cover and cook 5 minutes more.
Step 9: Take the pot off the heat and rest it, lid on, for 10 minutes. Lay 3 ½ oz roasted red peppers strips and 1 ¾ oz green olives on top and serve straight from the pot.
10 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 38 g
- Carbs
- 66 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arroz con pollo cubano take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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