In Cuba, Arroz con Pollo (which translates to “chicken with rice”) is a beloved dish that no family meal is complete without. This classic dish features succulent chicken cooked with vegetables, herbs and spices, then mixed with perfectly fluffy white rice. Its diverse and colorful flavors make it not only a comforting and delicious meal, but also an ideal way to discover the extraordinary culinary heritage of the Caribbean country.
If you’re looking to make Cuban Arroz con Pollo at home, this recipe is the best place to start. It’s simple, straightforward and can be customized to your taste – perfect for any cook, novice or experienced. Plus, it uses basic ingredients, so you shouldn’t have any trouble finding everything you need, no matter where you live.
What Goes into Arroz con Pollo ?
The ingredients that make up authentic Arroz con Pollo are simple yet flavorful: white rice, chicken, onion, garlic, bell pepper, tomato, saffron, bay leaves, olive oil, salt, and pepper. While it’s traditional, you’re not limited to these exact ingredients: you can tweak the recipe to your liking based on your pantry and tastes. For a more contemporary twist, try adding chorizo, corn, peas, or even olives.
The Difference Between Arroz con Pollo and Paella
Arroz con Pollo is often compared to Paella, a Spanish rice dish. While they look and taste similar, there are a few key differences. First, Arroz con Pollo is typically made with larger cuts of chicken, while Paella uses seafood and sausages. Moreover, the spices used in Cuban Arroz con Pollo are different from those found in Paella – paprika is more prominent in the Spanish dish.
How to Make Authentic Cuban Arroz con Pollo
Ingredients:
● 2 boneless, skinless chicken breasts or thighs
● Salt
● Pepper
● 1 1/2 cup of white rice
● 2 tablespoons of olive oil
● 1 onion, chopped
● 1 bell pepper, chopped
● 2 cloves of garlic, minced
● 2 tomatoes, diced
● A pinch of saffron
● 2 bay leaves
● Chopped parsley to garnish
Instructions:
1. Start by seasoning your chicken pieces with salt and pepper. Set them aside.
2. In a large skillet or a Dutch oven, heat the olive oil. Once the oil is hot, add the chicken pieces. Sear the chicken on both sides until they’re golden brown. Once done, take the chicken out of the pan and set it aside.
3. In the same skillet, add the onion and bell pepper. Cook them over medium heat until they’re soft and translucent – about 5 minutes.
4. Add the garlic and cook it for another 2 minutes.
5. Add the chopped tomatoes, the saffron, and the bay leaves. Let everything cook for another 10 minutes over low heat until the tomato juices are reduced and the flavors are infused.
6. Add the rice and stir well to combine. Let it cook for another 2 minutes.
7. Pour in 3 cups of water or chicken stock. Bring the mixture to a simmer, then cover the pan with a lid and let it cook for 15 minutes, or until the rice is tender and the liquid is fully absorbed.
8. Once the rice is cooked, add the chicken back to the skillet. Stir everything well, then cover the pan and let it all cook for another 5 minutes to heat the chicken through.
9. Season the dish further if desired – and sprinkle with chopped parsley.
Get Cooking and Enjoy Cuban Arroz con Pollo!
Making authentic Cuban Arroz con Pollo doesn’t have to be difficult. With this recipe, you’ll be taking the first step toward preparing a meal that perfectly showcases the flavors and traditions of Cuba. It’s a great dish to make any time of the year, so whether you’re cooking for a special occasion or just a regular family dinner, you’re sure to enjoy every bite!
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