Cuban Arroz Con Pollo- Rice and Chicken

Growing up in a latin home, rice is a daily staple. But it wasn’t till I was married to a Cuban American that I ate the classic arroz con pollo. And immediately fell in love with the dish. The marriage ended but the savory dishes stayed with me. 

If you have tried this Cuban dish, your mouth will water at recalling all the flavors this dish has. I make it in one pot making it easy and more flavorful as the seasonings are absorbed in the pot. You can vary the amount of water if you like a more soupy dish or drier. 

The cuban arroz con pollo will fill your home with an aroma that anyone who walks in will crave. Enjoy this classic Cuban Arroz Con Pollo as much as I have and my children do. 

(Rice and Chicken) Ingredients 

Olive Oil

6-8 Chicken Thighs or legs, skin on

½ teaspoon salt

½ teaspoon Pepper

 A teaspoon of Cumin

1 teaspoon Paprika

Large 1 onion, chopped

1 red pepper, chopped

4 Garlic closed, crushed 

1 Bay leaf

2 Cups of rice. I use basmati but the classic dish uses long grain. 

2 Cups of chicken broth

½ can 8 oz tomato sauce 

⅓ of a bag of frozen peas

  How to Make Arroz Con Pollo 

1. In a pot over medium-high heat add the oil and saute the chicken both sides browning skin down first. Remove the chicken and place on the side.
2. In the same pot, saute the onions, and pepper over medium heat for 4-5 min. Add the garlic and saute for 1 min. 
3. Add the rice. Cumin. paprika . Salt and Pepper. Bay Leaf. 
4. Add the Chicken. Add broth. Boil liquid before reducing to low heat                       
5. Cover and let it sit for about 25 min.
6. The last 5 min add the frozen peas.