mainCuban

Arroz Con Pollo

Name: Arroz Con Pollo
Prep time: 30 min
Cook time: 60 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.5 kg Chicken (in pieces); 500 g Medium-grain rice; 350 ml Pale beer; 700 ml Chicken stock; 2 pieces Onions; 2 pieces Bell peppers; 6 cloves Garlic; 200 ml Tomato sauce; 1 pinch Saffron; 1 tsp Ground cumin; 1 tsp Oregano; 200 g Peas; 80 g Olives; 2 pieces Limes; 80 ml Olive oil; To taste Salt and pepper

Arroz Con Pollo is a classic Cuban main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Chicken (in pieces), Medium-grain rice, Pale beer, Chicken stock, Onions, Bell peppers, Garlic, Tomato sauce, Saffron, Ground cumin, Oregano, Peas, Olives, Limes and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Cuban cooking, be sure to also explore our recipe for Ropa Vieja.

Difficulty: easyPrep: 30 minCook: 60 minServes 6

Rate this recipe

Be the first to rate

0 likes

Ingredients

Chicken (in pieces)1.5 kg
Medium-grain rice500 g
Pale beer350 ml
Chicken stock700 ml
Onions2 pieces
Bell peppers2 pieces
Garlic6 cloves
Tomato sauce200 ml
Saffron1 pinch
Ground cumin1 tsp
Oregano1 tsp
Peas200 g
Olives80 g
Limes2 pieces
Olive oil80 ml
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Rub the chicken with salt, pepper, cumin, oregano, garlic and lime juice and leave it half an hour.

Step 2

Brown the chicken in olive oil on all sides and lift it out.

Step 3

Sweat the onion, pepper and garlic in the same oil for twenty minutes, until completely soft; that is the sofrito.

Step 4

Add the tomato sauce and the saffron steeped in a spoon of warm water and cook five minutes.

Step 5

Return the chicken, add the beer and stock, bring it up and season.

Step 6🍲 Simmer

Add the rice in an even layer, cover and cook twenty minutes on a low heat without stirring.

Step 7

Scatter the peas and olives over the top, cover and let it stand ten minutes before serving.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Arroz Con Pollo carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If you need to accommodate dietary restrictions, chicken (in pieces) can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!