Arroz con Pollo (Rice and Chicken)
Cuisine of Cuba Arroz con pollo (trans: rice with chicken) is a traditional dish common throughout Spain and Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. It resembles Spanish paella, both in its ingredients and cooking technique, and may very well be a New World
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 14 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Season the chicken with two pinches of salt and a pinch of pepper.
- 02
Pour enough olive oil into a large skillet to just barely cover the bottom.
- 03
Sauté chicken in oil until brown. There are two ways to proceed from here: either remove the chicken from the skillet or keep it there.
- 04
Sauté garlic until brown. Be careful, garlic burns easily.
- 05
Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
- 06
Transfer the ingredients to a large stewing pot.
- 07
Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.
- 08
Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.
- 09
Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.
- 10
Sprinkle peas on top of the rice.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.5, credited to Kobako; view original image record .
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