Arroz con Pollo (Cuban Chicken and Rice)
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
749 kcal
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Course
Main Course
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Cuisine
Cuban
Arroz con Pollo (Cuban Chicken and Rice)
Description
This Arroz con Pollo recipe combines browned chicken pieces—thighs, drumsticks, or breasts—with a flavorful base of sautéed onions and bell peppers, deglazed with white wine. The dish integrates vegetables such as asparagus, pimentos, and peas, enriched with tomato paste and garlic, then seasoned with spices including achiote seeds, oregano, and nutmeg. The rice chosen is short-grain Spanish type, such as bomba or Calasparra, which absorbs the cooking liquid well and becomes tender without losing texture.
The cooking method includes simmering the rice and chicken together in a beer and water mixture, allowing the rice to fully absorb the savory broth and spices. This results in a moist rice dish studded with flavorful vegetables and tender chicken with browned skin. The use of beer adds complexity, while the combination of specific spices provides a balanced, nuanced flavor profile characteristic of Cuban cuisine.
Serving this dish emphasizes the rice component alongside the chicken, as the name "rice and chicken" suggests. It provides a filling main course where each portion includes both a generous scoop of the spiced, vegetable-studded rice and a well-seasoned chicken piece. The recipe advises trimming excess fat on chicken and using proper rice varieties for best results.
Ingredients
Chicken:
- ¼ cup extra-virgin olive oil
- 3 pounds chicken bone-in, skin-on thighs, drumsticks, and/or breasts
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Rice:
- 1 yellow onion finely chopped, medium
- 1 green bell pepper finely chopped, medium
- 1 cup white wine dry
- ½ pound asparagus rinsed, trimmed and cut into 1-inch long pieces, about ½ bunch
- 1 pimento drained, chopped, jarred 113 gram / 4 ounce
- 1 cup pea fresh or frozen, 135 grams / 4.75 ounces
- ¼ cup tomato paste
- 3 garlic peeled and mashed into a paste, large cloves
- 1 ½ tablespoons kosher salt or more as needed
- 1 teaspoon chicken bouillon cube
- ¾ teaspoon achiote seeds aka annatto seeds or Bijol seasoning, ground
- ½ teaspoon oregano dried
- ½ teaspoon nutmeg freshly ground
- 4 cups water
- 1 Pilsner beer divided, 12-ounce bottle, pilsner style
- 3 ½ cups short-grain rice rinsed, Valencia or similar, 665 grams / 1 pound 7.5 ounces
Instructions
- Preheat the oven to 325°F.
- Season the chicken pieces with salt and pepper on both sides. Heat the olive oil over medium-high heat in an ovenproof, 6-quart heavy pot or Dutch oven until hot but not smoking.
- Working in batches, brown the chicken on both sides, 2 to 3 minutes per side. Set aside the browned chicken and repeat with the remaining pieces.
- Remove the browned chicken from the pot. To the residual oil in the pot, add the chopped onion and pepper and sauté for about 5 minutes over medium heat until softened.
- To deglaze the pot, add the white wine and bring to a simmer, scraping up the browned bits. Add the asparagus, pimentos, peas, tomato paste, garlic, and spices and stir to thoroughly incorporate (the tomato paste will need a little attention to dissolve). Stir in the water and half the beer. Give it a taste and add more salt if needed. Return the chicken pieces to the pot. Bring to a simmer.
- Stir in the rice and simmer over medium to medium-low heat for 10 minutes without stirring. Remove the pot from direct heat, cover with a tight-fitting lid, and place in the preheated oven. Bake until the rice is tender but still moist, about 15 to 20 minutes.
- Remove from the oven and immediately pour in the remaining beer.
Notes
- Trim excess fat from bone-in, skin-on chicken pieces for better texture and presentation.
- Use bomba, Valencia, or Calasparra rice for optimal absorption and texture in this Cuban dish.
- To make gluten-free, omit beer or substitute with a gluten-free beer alternative.
- Each serving focuses on rice more than chicken, reflecting authentic Cuban plating with a generous rice portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 68g | 23% |
| Protein | 37g | 74% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 145mg | 48% |
| Sodium | 516mg | 22% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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