Cuban Rice And Chicken Recipe Video
Arroz con pollo (ah-rose-con-POY-yo) is excellent for a family feast. It is easy to make in large quantities, and can be prepared in advance, improving the flavor as it waits to be served.
Cubans-style chicken and rice gets it color from saffron. My version is made with boneless, skinless chicken breast and thighs. This will cut down on the cook time and fat content, making it healthier for you and your family, but not leaving out any of the great flavors. I also use brown rice instead of the traditional short grain Valencia rice.
I also like to make mine where the finished dish is actually a little soupy-what we call asopado or a la chorera. But you can experiment with different amounts of chicken stock, water, and vino seco until you get yours exactly as dry or as wet as you like it.
Ingredients
1 1/2 pounds boneless skinless chicken breast, cut into 2″ squares
1 1/2 pounds boneless skinless thighs, cut into 2″ squares
1 tablespoon dried oregano
1 tablespoon ground cumin
2 tablespoons lime juice
2 tablespoons olive oil
1 medium spanish onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
2 cups brown rice
1 teaspoon saffron threads
1 cup vino seco (dry white wine)
1 tablespoon tomato paste
4 cups chicken broth, fat-free, reduced-sodium
2 bay leafs
salt & pepper to taste
1 15 oz. can low-sodium, early young sweet peas, drained
1 small jar red pimentos, chopped
Directions
In a large re-sealable bag, combine chicken, lime juice, oregano, and cumin. Seal and marinate for 30 minutes. Place the saffron threads in 2 tablespoons of warm water, set aside.
Heat the oil in a large pot over medium heat. Add the onions, green and red peppers, garlic. Cook for 3-5 minutes till the vegetables are softened. Add the rice and mix well, 2-3 minutes. Add the marinated chicken and cook until chicken turns white, about 3 minutes. Add the saffron with water.
Add the chicken broth, wine, and bay leaf bring to a boil. Add tomato paste, salt and pepper to taste. Cover a simmer in low heat for 30-40 minutes, or until the rice is tender. If the rice starts to dry out, add more broth. If mixture looks to soupy to you’re liking, remove the cover.
Just before the rice is finished, stir in the pimentos and drained peas.
Makes 6-8 servings.
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
Heat the oil in a large pot over medium heat. Add the onions, green and red peppers, garlic. Cook for 3-5 minutes till the vegetables are softened. Add the rice and mix well, 2-3 minutes. Add the marinated chicken and cook until chicken turns white, about 3 minutes. Add the saffron with water.
Add the chicken broth, wine, and bay leaf bring to a boil. Add tomato paste, salt and pepper to taste. Cover a simmer in low heat for 30-40 minutes, or until the rice is tender. If the rice starts to dry out, add more broth. If mixture looks to soupy to you’re liking, remove the cover.
Just before the rice is finished, stir in the pimentos and drained peas.
Makes 6-8 servings.
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
Editors Review
This traditional West-African dish is a breeze to make and tastes oh-so-good. Juan Montalvo shows you how to whip up this African one-skillet favorite at home with a few simple ingredients. Besides, this dish is a great option for busy weeknights when you don't feel like spending hours in the kitchen.Chef
