Arroz con Pollo (Cuban Chicken and Yellow Rice)
Local name: Arroz con pollo
In short: Chicken and rice cooked in one pot with sofrito, saffron or annatto, tomato and peas until golden and fluffy. A Cuban family favorite. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 10 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 650 kcal
Arroz con pollo is a celebration pot in Cuban homes, made for birthdays, Sunday lunches and family gatherings. Chicken pieces are browned, then simmered with a green pepper and onion sofrito, tomato, cumin and oregano, and the rice cooks right in the same broth until golden and tender. Saffron or annatto gives the color, and green peas, roasted red pepper strips and olives finish the top. Serve it with fried ripe plantains and a simple salad.
Instructions
- Season the chicken with the salt and pepper. Heat the oil in a wide, heavy pot over medium-high heat and brown the chicken in batches, 4 to 5 minutes per side. Set aside.
- In the same pot, cook the onion and bell pepper over medium heat for 6 minutes, until soft. Add the garlic, tomato paste, cumin, oregano and bay leaf and cook for 2 minutes.
- Pour in the wine, scrape up the browned bits and simmer for 2 minutes. Add the saffron or annatto and the hot stock and bring to a boil.
- Return the chicken to the pot, cover and simmer on low for 15 minutes.
- Stir in the rice and make sure it is submerged. Bring back to a boil, then cover, lower the heat and cook for 18 minutes without stirring, until the rice is nearly tender.
- Scatter the peas, red peppers and olives over the top, cover and cook for 5 minutes more. The chicken should reach 74°C (165°F). Turn off the heat and rest, covered, for 10 minutes.
- Fluff gently with a fork and serve.
Tips
- No saffron? Ground annatto or a pinch of turmeric gives the golden color, and many Cuban cooks use annatto oil for the same reason.
- Many cooks replace the wine with a cup of light beer. Use gluten-free beer if you need to keep the dish gluten-free. Do not stir after the rice goes in, or the grains turn gummy.
Questions and answers
Can I use chicken breasts for arroz con pollo?
Yes, but they dry out in a long simmer. Brown boneless breasts and add them with the rice for the last 20 minutes, until they reach 74°C (165°F).
Why is my arroz con pollo mushy?
Usually too much liquid or too much stirring. Measure the liquid carefully, keep the lid on and leave the rice alone once it is in the pot.
Can I make arroz con pollo ahead?
It keeps in the refrigerator for 3 days. Add a splash of stock, cover and warm it gently on the stove or in a 160°C (325°F) oven.
How long does it take to make Arroz con Pollo (Cuban Chicken and Yellow Rice)?
About 1 h 30 min in total: 20 min of preparation and 1 h 10 min of cooking.
How many calories are in Arroz con Pollo (Cuban Chicken and Yellow Rice)?
About 650 kcal per serving, with 35 g of protein, 66 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 66 g |
| Fat | 27 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
