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Cuban Arroz Con Pollo

  • Prep 20 min
  • Total 60 min
  • Ingredients 15
  • Servings 8
  • Facebook
    197
  • Pinterest
    110
  • Save
    273
  • WhatsApp
  • Print
    480
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    207

Ingredients

1/2
cup olive oil for frying
8
chicken thighs or legs, skin on
1 1/2
teaspoons salt
1/2
teaspoon black pepper
2
teaspoons cumin, ground
1
large onion, chopped
1
large red pepper, chopped
4
cloves garlic, crushed
2
cups chicken broth
1
(8 oz) can tomato sauce
1/2
teaspoon Bijol® condiment
1
bay leaf
2
teaspoons oregano
2
cups rice
1/2
cup frozen green baby peas
Copyright 2013 Bijol®

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
767.6
% Daily Value
Total Fat
46.2g
71%
Saturated Fat
10.7g
54%
Cholesterol
187.0mg
62%
Sodium
813.3mg
34%
Total Carbohydrate
48.1g
16%
Dietary Fiber
1.9g
8%
Sugars
4.2g
Protein
37.4g
% Daily Value*:
Vitamin C
56.40%
56%
Calcium
4.50%
4%
Iron
16.30%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Depending on if you like your rice soupy, add more liquid (broth, water or beer).

The prolonged cooking times is best suited for dark chicken meat, with skin on.

Directions

  • 1 In a large pot over medium-high heat, add the oil and sauté the chicken, browning on both sides. Season with salt, pepper and dashes of cumin. Remove chicken once fat has been released. Reserve.
  • 2 In the same pot you fried the chicken in, sauté the onion and red pepper over medium heat until the onion is translucent. Add the crushed garlic and cook an additional minute or two, stirring frequently.
  • 3 Return chicken to the same pot; add broth, tomato sauce, Bijol, bay leaf, oregano, cumin, salt and pepper. Add the rice, stir to coat and full submerge it. Bring to a boil and reduce heat to low. When the rice has absorbed some of the liquid, cover and simmer on low heat for about 30 to 45 minutes, or until the rice is fully cooked.
  • 4 Add the frozen peas during the last five minutes of cooking only.
  • 5 Serve.

In a Cuban home, nothing is more comforting than a big plate of “Arroz con Pollo”. I can recall, after a long day at high school and soccer practice, devouring more than a plate full. The savor aroma that fills your home while you cook this meal is almost as comforting as the meal itself. Every Cuban family has their special Arroz con Pollo recipe, having a preference on how soupy the end results looks like, but this basic recipe is the foundation. Make Arroz con Pollo for a family gathering or special party; the tastes are complex, yet the dish is easy to make. I hope you enjoy this Cuban comfort food as much as I have in my childhood, and my children do now.

Rate and Comment

Vanessa Bell Vanessa Bell
September 24, 2015

In a Cuban home, nothing is more comforting than a big plate of “Arroz con Pollo”. I can recall, after a long day at high school and soccer practice, devouring more than a plate full. The savor aroma that fills your home while you cook this meal is almost as comforting as the meal itself. Every Cuban family has their special Arroz con Pollo recipe, having a preference on how soupy the end results looks like, but this basic recipe is the foundation. Make Arroz con Pollo for a family gathering or special party; the tastes are complex, yet the dish is easy to make. I hope you enjoy this Cuban comfort food as much as I have in my childhood, and my children do now.