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Arroz con pollo cubain

Name: Arroz con pollo cubain
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: CU
Ingredients: 1.5 kg chicken pieces (thighs and drumsticks); 2 limes, juiced; 4 garlic cloves, crushed; 2 tsp salt, divided; 1 tsp ground cumin; 3 tbsp olive oil; 1 onion, finely chopped; 1 green pepper, finely chopped; 2 tbsp tomato paste; 1 pinch saffron threads (or 1 tsp ground annatto/bijol); 450 g medium-grain rice (Valencia-style), rinsed; 330 ml light beer (lager); 750 ml chicken stock; 150 g peas; 1 jar (200 g) roasted red peppers, cut into strips

20m

Prépa

50m

Cuisson

Portions

Moyen

Difficulté

Riz jaune au safran cuit avec du poulet, sofrito, bière et petits pois, garni de poivrons rôtis.

#cuban#rice#chicken#one-pot#saffron#beer#family

Portions

6portions

Ingrédients

Nutrition

calories640

protein38g

carbs70g

fat21g

fiber3g

Par portion

Étapes

Marinate the chicken

Mix the chicken with the lime juice, garlic, 1 teaspoon of salt and the cumin in a bowl. Cover and leave at room temperature for 30 minutes, or in the fridge for up to 4 hours.

1.5 kg chicken
2 limes, juiced
4 garlic cloves
1 tsp salt
1 tsp ground cumin

⏱30:00

Brown the chicken

Lift the chicken out of the marinade and pat it dry (keep the marinade for later). Heat the oil in a wide, heavy pot over medium-high heat and brown the chicken about 5 minutes per side, then set it aside on a plate.

3 tbsp olive oil
1.5 kg marinated chicken (from step 1)

✅ C'est prêt quand : Chicken skin is golden brown on all sides.

⏱10:00

Make the sofrito

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Add the rice and liquids

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Simmer

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Finish and serve

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Marinate the chicken

Mix the chicken with the lime juice, garlic, 1 teaspoon of salt and the cumin in a bowl. Cover and leave at room temperature for 30 minutes, or in the fridge for up to 4 hours.

1.5 kg chicken
2 limes, juiced
4 garlic cloves
1 tsp salt
1 tsp ground cumin

⏱30:00

Brown the chicken

3 tbsp olive oil
1.5 kg marinated chicken (from step 1)

✅ C'est prêt quand : Chicken skin is golden brown on all sides.

⏱10:00

Make the sofrito

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Add the rice and liquids

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Simmer

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Finish and serve

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History & Culture

The Story Behind the Dish

📍 All over Cuba📅 Colonial era, from Spanish paella🍗 CU

Cuban arroz con pollo descends from Spanish rice dishes like paella, brought by immigrants from Valencia and the Canary Islands. In Cuba it became wetter and more home-style, cooked in a deep pot with beer and coloured with saffron or bijol, a cheaper annatto seasoning.

It's a classic Sunday lunch and party dish, cooked in huge pots for family gatherings.