Traditional Arroz Con Pollo
Ingredients
2 cups long-grain white rice
4 chicken thighs and 4 chicken drumsticks
1 large onion, finely chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 cup chicken broth
1 cup frozen peas
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon saffron threads (optional)
Salt and black pepper to taste
2 tablespoons olive oil
2 bay leaves
Chopped fresh cilantro or parsley for garnish
Directions
Season and Brown the Chicken:
Season the chicken pieces with salt, black pepper, and paprika.
In a large, heavy-bottomed pot or skillet, heat the olive oil over medium-high heat.
Brown the chicken pieces on all sides until they develop a golden crust. Remove the chicken and set it aside.
Sauté the Aromatics:
In the same pot, add the chopped onion, green pepper, and minced garlic. Sauté for a few minutes until they soften and become fragrant.
Add Tomatoes and Spices:
Stir in the diced tomatoes with their juices, ground cumin, and saffron threads (if using). Cook for a few minutes to meld the flavors.
Return Chicken and Add Rice:
Return the browned chicken to the pot.
Add the rice and stir to coat it with the tomato mixture.
Pour in Liquid:
Pour in the chicken broth, and add the bay leaves.
Bring the mixture to a simmer.
Cook the Rice:
Cover the pot, reduce the heat to low, and let the rice and chicken simmer for about 20-25 minutes or until the rice is tender and the chicken is cooked through.
Add Peas:
About 5 minutes before the end of the cooking time, add the frozen peas. Stir them into the rice mixture.
Garnish and Serve:
Once the rice is cooked and the peas are heated through, remove the pot from the heat.
Let it rest, covered, for a few minutes.
Before serving, remove the bay leaves and garnish with chopped fresh cilantro or parsley.
Serve your Cuban-style Arroz con Pollo hot and enjoy!
This dish is a delicious combination of tender chicken and flavorful saffron-infused rice with a mix of vegetables. It's a classic Cuban comfort food.