Arroz con Pollo ( chicken and rice)

I call this dish the Cuban version of  paella  or it can also be a risotto like dish.  This is my mom’s recipe so I will try to write down the measurements as best I can. I’ll use the Cuban Chicks can Cook recipe as a baseline. There’s a lot of different versions of this out there. It really depends if you want it sticky risotto like dish. This was typically served with an avocado salad and tostones.

1 whole chicken cut into pieces

2 cups of rice (you can use Valencia rice)

3 to 4 cloves of garlic minced

1 onion chopped

1 green pepper coarsely chopped

1/4 cup of vegetable oil

1 bay leaf

1 small can of tomato sauce

salt and pepper to taste

dash of Bijol

1 jar or can of pimientos, reserve some for decor

1/2 cup of dry white wine

1/2 bottle of beer

1 small can of peas, reserve some of the liquid with half of the peas for decor

4 cups of water

1 teaspoon of oregano

1 teaspoon of cumin

Place the rice in a bowl covered in water, set aside. Season the chicken. In a large pot heat the oil and sear the chicken, 4 to 5 minutes on each side till golden brown. Set aside, add the onion, pepper and garlic. Saute till tender. Add all the seasonings.  Add the water and wine. Place the chicken back in the pot. Cover and simmer for about 15 minutes. Add the beer and let it come to a boil.

Meanwhile wash and drain the rice. Add to the chicken. Reduce the heat to simmer covered. When the chicken and rice are done add the peas and place some of the reserved roasted peppers on top.


Published by the fashionista cook

Self taught cook, a former high-end retail manager.

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