Cuban Arroz Con Pollo Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
652 kcal
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Course
Main Course
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Cuisine
Cuban
Cuban Arroz Con Pollo Recipe
Description
This Cuban Arroz Con Pollo starts by coating chicken thighs and legs in a mixture of flour and sazon completa seasoning, which imparts vibrant color and flavor. The chicken pieces are browned in olive oil to develop a savory crust. Afterwards, chopped onions and red peppers are sautéed in the pan, and long-grain rice is stirred in and lightly toasted with additional sazon spice.
Chicken broth and tomato paste are added, and the browned chicken is placed on top before covering and simmering. The mixture cooks for about 20 minutes until the rice is tender and infused with the rich, spiced cooking liquid. Fresh cilantro or parsley is folded in at the end to complement the deep flavors with herbal brightness.
This dish offers a balanced texture with tender chicken and fluffy rice, seasoned with a blend of Cuban spices including cumin, oregano, and annatto for color. It serves as a satisfying main course, often paired with simple sides or enjoyed as a standalone meal.
To avoid mushy rice, check doneness carefully and turn off heat when the rice at the bottom is cooked through. For larger chicken pieces, allow resting time off heat after cooking to ensure thorough doneness without overcooking the rice. Sazon Completa seasoning can be substituted with Cuban seasoning blends or made from pantry spices.
Ingredients
- 4 pounds chicken I used thighs and legs, bone-in pieces
- 1/4 cup all-purpose flour (or gluten-free baking flour)
- 3 tablespoons sazon completa seasoning "Cuban Complete Seasoning"
- 2 tablespoons olive oil
- 1 large onion peeled and chopped, sweet
- 1 large red bell pepper seeded and chopped
- 2 cups long-grain rice
- 3 1/2 cups chicken broth
- 1 tablespoon tomato paste
- 1/4 cup cilantro or parsley, chopped
Instructions
- Set out a large bowl. Add the flour and 1 1/2 tablespoons Sazon Completa to the bowl. Mix well. Then toss the chicken pieces in the flour mixture to fully coat.
- Set a large 7-8 quart sauté pan (or dutch oven) over medium heat. Add the oil. Once hot, place the chicken pieces to the pan. Brown the chicken on all sides, rotating every 2-3 minutes. (About 10 minutes total.) Then remove the chicken and set aside.
- Place the chopped onions and peppers in the pan. Sauté for 2 minutes. Then add in the rice and remaining 1 1/2 tablespoons Sazon Completa. Stir and sauté the rice for 2 more minutes.
- Stir in the chicken broth and tomato paste. Place the chicken pieces on top of the rice. Cover the pan with a heavy lid and bring to a boil.
- Once the broth is boiling, turn the heat down to medium-low and continue simmering for 20-23 minutes, until the rice is tender. (Keep the pot covered.) Fluff the rice and stir in the chopped cilantro.
Notes
- If sazon completa is unavailable, use Cuban seasoning or make your own blend of cumin, oregano, and other spices.
- Monitor rice texture closely to avoid overcooking and mushiness; fluff well after cooking.
- After simmering, let the pot rest covered off heat for 10 minutes if using large chicken pieces to ensure even cooking.
- Bone-in dark meat yields tender results and adds flavor to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 652kcal | 33% |
| Carbohydrates | 60g | 20% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 116mg | 39% |
| Sodium | 1000mg | 42% |
| Potassium | 622mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1157IU | 23% |
| Vitamin C | 50mg | 56% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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