Delicious Arroz Con Pollo Recipe – Cook in 30 minutes!
Hey Foodies,
It’s your boy, Gary, and I am here to talk about one of the most iconic dishes in the Latin cuisine- Arroz Con Pollo! This dish is a burst of flavors that will transport you to Havana, with each mouthful.
If you haven’t had the pleasure of trying this delicious chicken rice dish yet, then do yourself a favor and give this recipe a shot. You won’t be disappointed.
Arroz Con Pollo is a Cuban-style dish made with tender chicken and saffron-infused fragrant rice. The result is a deliciously savory and heartwarming one-pot meal that’s perfect for any occasion.
This traditional Cuban dish isn’t just easy to make but also is very filling and nutritious. With vibrant flavors of fresh garlic cloves, green pepper, onions, hot chicken broth, pepper, salt, onion powder, and cumin – this recipe is sure to tantalize your taste buds.
So roll up your sleeves because we’re going to dive into the world of Cuban cuisine- let’s get cooking!
Why You’ll Love This Recipe
Alright, my fellow food enthusiasts, let me tell you why you’re going to love this recipe for Arroz Con Pollo – Cuban Style. This dish is the perfect harmony between chicken, rice, and rich flavors that will excite your taste buds like never before.
Firstly, it’s an easy one-pot Cuban meal that requires only a few ingredients, making it incredibly simple and convenient for working professionals or busy parents. Secondly, this recipe uses boneless chicken breasts instead of the traditional chicken thighs and legs with skin that is used in other versions of this dish. So, if you are health conscious and prefer leaner cuts of meat, then this recipe perfectly aligns with your dietary preferences.
The combination of fresh garlic cloves, bell pepper, onions, cumin, arborio rice, and hot chicken broth is enough to make your mouth water. However, it is the beer that adds a distinctively tangy flavor profile to the dish that combines with the tomato sauce creating that authentic Cuban twist to this banal staple.
Moreover, the ability to substitute chicken with veggies or seafood, make variations of yellow rice or even pair it with a zesty salad makes it a versatile masterpiece to experiment within your kitchen.
Lastly, I am sure by now some of you may be worried about storing and reheating leftovers. Well fret not because it reheats well and can last up to 5 days in an air-tight container stored in your fridge. Trust me; you’ll be happy to come home from work or after running errands only to know you have lunch sorted for the next day!
In conclusion, Arroz Con Pollo – Cuban Style is a traditional Cuban dish made easy and customizable enough to satisfy anyone’s tastes buds while not hindering any conservative dietary preferences. With its unique combination of flavors and adaptability options just think of it as a little taste of Cuba in your home!
Ingredient List
Let’s get to the heart of the matter and take a closer look at what you will need to prepare this finger-licking arroz con pollo – Cuban style recipe. This dish is made with an abundance of fresh ingredients, including boneless chicken breast or chicken thighs, yellow rice, green pepper, onions, and tomato sauce. The combination of these flavorful ingredients will enchant your senses and give you a true taste of traditional Cuban cuisine.
Here’s what you’ll need:
- 1 lb boneless chicken breast or chicken thighs
- 2 cups arborio rice (or similar medium-grain rice)
- 4 cups hot chicken broth
- 1 green pepper chopped
- 1 large onion chopped
- 1/2 red bell pepper chopped
- 3 fresh garlic cloves minced
- 1 can tomato sauce (16 ounces)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup olive oil for browning the chicken
Optional ingredients:
- A splash of beer or wine to deglaze the pan
- Chicken legs, skin removed
- Pollo la Chorrera seasoning by El Sazon de Dona Ana
- Chicken stock instead of water when making yellow rice
When selecting your ingredients, be sure to choose high-quality items for the best outcome possible. Fresh herbs, spices, and vegetables will make all the difference in this dish, so don’t skimp on quality!
The Recipe How-To
Step 1: Brown the chicken
In a large pot or Dutch oven, heat 1/4 cup of olive oil over medium-high heat. Add 3 pounds of chicken pieces with skin and bone (thighs and legs work best) and brown them on all sides, for about 10 minutes. Once the chicken is browned, remove it from the pot and set it aside on a plate.
Step 2: Sauté vegetables
Add to the pot 1 chopped large onion, 1 chopped green bell pepper, and 2 minced garlic cloves. Sauté until the onion is translucent.
Step 3: Add Rice
Next, add 2 cups of uncooked arborio rice to the pot, stir it into the vegetable mixture, and let it toast for a few minutes until it’s slightly translucent.
Step 4: Pour liquid into pot
Add in 4 cups of hot chicken broth (2 cups at a time) to the pot. After each addition, stir continuously until most of the broth is absorbed before adding more.
Step 5: Add remaining ingredients
Now add 2 cups of tomato sauce, one can (16 ounces) of beer, 1 teaspoon each of salt, black pepper, cumin, onion powder and garlic powder to the pot.
Stir all ingredients together.
Step 6: Return the browned chicken
Place browned chicken pieces back into the pot on top of rice mixture once all liquids have been added.
Reduce heat to low-medium.
Step 7: Simmer
Partially cover and simmer for approximately 35-40 minutes, or until rice is cooked through fully and liquid has mostly been absorbed.
Step 8: Cover & Rest
Once cooking time has elapsed remove from heat and cover with lid.
Let the dish rest for 10 minutes.
Step 9: Serve
Remove lid and use tongs to remove chicken pieces from the top of rice mixture.
Serve the rice mixture in a bowl and optinally add or mix in chicken as desired.
Substitutions and Variations
Hey there foodie amigos and amigas! Gary here to give you some tips on how to switch things up with your arroz con pollo recipe.
1. Chicken: You can use boneless chicken breasts instead of chicken thighs, but keep in mind that chicken thighs tend to be more flavorful and tender. Alternatively, feel free to switch it up by using shredded poached chicken or leftover rotisserie chicken.
2. Rice: While I recommend using Arborio rice for its creamy texture, you can also substitute it with traditional Cuban yellow rice or even brown rice for a healthier option.
3. Broth: If you prefer a milder flavor, replace the hot chicken broth with regular chicken broth or vegetable broth instead.
4. Vegetables: Don’t be afraid to experiment with different vegetables! While the classic recipe calls for onion, green bell pepper, and garlic cloves, you can add diced tomatoes or even peas and carrots for some extra color and flavor.
5. Beer: Although it’s not necessary, adding beer can enhance the flavors in the dish. If you don’t have beer on hand or if you prefer a non-alcoholic version, simply skip this ingredient.
6. Spices: Feel free to adjust the spices according to your taste buds. Add some extra cumin for a smoky flavor, or throw in some turmeric for an earthy kick.
Whether you stick to the traditional recipe or mix things up with these substitutions and variations, you’re sure to impress your taste buds with this delicious and authentic Cuban-style arroz con pollo dish.
Serving and Pairing
Congratulations! You’ve successfully cooked up a delicious pot of Cuban-style Arroz con Pollo – a hearty and flavorful dish made with chicken and rice.
Now, it’s time to serve and pair this scrumptious meal to make it even more enjoyable. Arroz con Pollo is a versatile dish that can be paired with various sides and drinks.
For a complete Cuban-inspired meal, I recommend serving this dish with sweet fried plantains or Tostones (twice-cooked green plantains) and black beans. The sweetness of the plantains beautifully balances the savory flavor of the chicken and rice, while black beans’ creaminess adds an extra dimension to the dish.
To add some crunch to your meal, try pairing your Arroz con Pollo with a simple green salad or sliced avocado. The freshness and crunch of the salad or avocado pair well with the hearty and comforting flavor of the chicken and rice.
In terms of beverages, I suggest pairing this dish with beer or Sangria- both pairings that will quench your thirst and complement the flavors in Arroz con Pollo. Beer’s crisp carbonation perfectly balances out the savory taste of the food, while Sangria adds fruity and refreshing notes to your meal.
In conclusion, when it comes to serving and pairing Cuban-style Arroz con Pollo, there are many options that can elevate your eating experience. By following these recommendations, you can create an authentic Cuban-inspired meal that is sure to impress.
Make-Ahead, Storing and Reheating
So you’ve made this bad boy of a dish, and now you’re wondering how to properly store it. I totally get that. Listen up, amigo, because I’m about to drop some knowledge.
First things first, if you plan on making this ahead of time, don’t add the rice until you’re ready to serve. The rice has a tendency to soak up all the liquid and can make the dish dry over time. Trust me, nobody wants dry rice.
If you do need to reheat the dish, add a little bit of water or chicken broth before microwaving or reheating on the stove. This will help keep it from becoming too dry.
When it comes to storing leftovers, make sure you put it in an airtight container and store it in the fridge for up to 3 days. You can also freeze this dish for longer storage, but take note that the texture of the rice might change when thawed.
Now, let’s talk serving. This dish is best served hot straight from the pot with some sprinkled cilantro on top. Don’t forget to pair it with some plantains or black beans on the side.
That’s it my friend! You’re now ready to make and store this delicious Arroz Con Pollo Cuban Style recipe like a pro.
Tips for Perfect Results
Let me share with you some tips that will help you take your Arroz con Pollo to the next level. This dish is all about layering flavors and textures, so it’s essential to pay attention to every step.
First of all, give the chicken plenty of time to marinate. It not only adds flavor but also helps to tenderize the meat. You can marinate it in beer or olive oil and your favorite spices, like cumin or garlic powder, for at least 4 hours. But keep in mind that more time is better. A whole night of marinating will make a significant difference.
Once you start cooking, do not rush. Take your time and let each ingredient cook until it develops its full potential. For example, make sure the onions and peppers are caramelized before adding the tomato sauce, so they release all their natural sweetness.
When browning the chicken pieces, don’t overcrowd them in the pot; this will ensure they get that beautiful golden sear instead of steaming in their juices.
Now, let’s talk about the rice. The key to perfect Arroz con Pollo is using the right grain. Arborio rice is a great choice because it absorbs liquid and flavors well without losing its individual grains’ texture. Remember, we are making Arroz con Pollo, not pollo con arroz (chicken with rice). So be sure to add enough liquid – chicken broth -to cook the rice properly.
It’s best to use a heavy-bottomed pot or Dutch oven for this recipe since it distributes heat evenly and prevents burning or sticking.
Lastly, resist the temptation to open the lid while the rice is cooking! Keeping it covered traps steam inside and helps cook the rice evenly.
By following these tips, you’ll achieve an authentic Cuban-style Arroz con Pollo that will make everyone go “Mmmm” at the dinner table!
Bottom Line
If you’re looking for a flavor-filled, one-pot meal that transports you to the streets of Cuba, look no further than this authentic Cuban arroz con pollo recipe. With its combination of tender chicken pieces, flavorful seasonings, and fluffy arborio rice, this dish is sure to impress even the most discerning palates.
With a few simple ingredients and some basic cooking skills, anyone can make this delicious dish in the comfort of their own kitchen. Whether you’re hosting a dinner party or simply cooking up a family meal, this easy Cuban-style recipe is sure to be a crowd-pleaser.
So what are you waiting for? Gather your ingredients and start cooking up your own pot of authentic Cuban arroz con pollo today. Your taste buds (and your guests) will thank you!
Arroz Con Pollo - Cuban Style Recipe
Ingredients
- 1 lb boneless chicken breast
- 6 (12 ounce) bottles beer
- 1 (12 ounce) arborio rice
- 2 tablespoons cumin
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons salt
- 2 tablespoons pepper
- 5 cups hot chicken broth
- 2 medium onions, chopped fine
- 1 small green pepper, chopped fine
- 2 fresh garlic cloves, chopped fine
- 4 tablespoons corn oil
Instructions
- Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
- Heat chicken broth.
- In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
- Don't cook the chicken completely. Take chicken out and set aside.
- To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
- Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
- When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
- Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
- Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.