Arroz con Pollo
This classic Cuban dish features tender chicken pieces simmered with rice in a flavorful broth. Bell peppers, onions, and garlic create an aromatic base, while saffron and annatto add vibrant color and depth.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,080 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gchicken thigh, boneless, skinless, cut into 1.5-inch (3.8 cm) pieces
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 1 pcsgreen bell pepper, chopped
- 1 pcsred bell pepper, chopped
- 4 clovegarlic, minced
- 2 tbsptomato paste
- 0.5 cupdry white wine
- 3 cupchicken broth
- 2 cuplong grain rice, rinsed
- 0.5 tspannatto powder
- 0.25 tspsaffron thread, crushed
- 1 tspdried oregano
- 0.5 tspcumin, ground
- 2 pcsbay leaf
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 0.5 cupgreen pea, frozen
garnish
- 0.25 cupcilantro, fresh, chopped(optional)
Equipment
large pot · wooden spoon · knife · cutting board
The method
Step by step
- 1
Season the chicken thigh pieces generously with salt and black pepper.
About 5 min
- 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
About 1 min
- 3
Add the chicken to the pot in a single layer and sear until golden brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding.
About 7 min
Cook’s note: Do not cook the chicken through completely at this stage, just get a good sear.
- 4
Remove the chicken from the pot and set aside.
- 5
Add the yellow onion, green bell pepper, and red bell pepper to the pot, scraping up any browned bits from the bottom.
- 6
Sauté the vegetables for 5-7 minutes until softened.
About 7 min
- 7
Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
About 1 min
- 8
Deglaze the pot with the dry white wine, scraping up any remaining bits from the bottom. Cook for 2-3 minutes until the wine has mostly evaporated.
About 3 min
- 9
Stir in the chicken broth, rinsed long grain rice, annatto powder, crushed saffron threads, dried oregano, ground cumin, and bay leaf.
About 1 min
- 10
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.
About 20 min
Cook’s note: Do not lift the lid during this time to allow the rice to cook evenly.
- 11
After 20 minutes, gently stir in the reserved chicken and frozen green peas.
About 1 min
- 12
Re-cover the pot and continue to simmer for another 10-15 minutes, or until the rice is tender and the liquid is absorbed.
About 15 min
- 13
Remove the pot from the heat and let it rest, covered, for 10 minutes.
About 10 min
Cook’s note: This resting period allows the rice to fully absorb any remaining moisture and become fluffy.
- 14
Fluff the arroz con pollo with a fork, remove the bay leaves, and garnish with fresh cilantro if desired before serving.
About 1 min
Per serving
Nutrition
- Calories
- 1,079.6kcal
- Protein
- 72.5g
- Carbs
- 114.6g
- Fat
- 33.1g
- Fibre
- 4.1g
- Sugar
- 8.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover arroz con pollo in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying.
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