Cuban Chicken and Rice

(Arroz con Pollo)

This dish is a classic recipe all over the Latin community. It is a savory feast for the taste buds.
Serving Size: 6-8


1/4 cup olive oil
1 3-lb chicken, cut to 6-8 pieces
1 large onion (diced)
1 large green bell pepper (chopped)
3 garlic cloves (minced)
1 1/4 cups chopped tomatoes
1/2 tspn salt
1/4 tspn black pepper
2 tspn oregano
2 tspn ground cumin

1/4 tspn cayenne pepper
1 bay leaf
1/2 tspn paprika
1/4 tspn ground saffron
2 cups water
1 1/2 cups white wine
1/2 cup green peas
2 cups long-grain white rice
roasted red pepper strips


Take the chicken pieces and saute in olive oil using a large frying pan over medium-high heat for only a few minutes until lightly browned on all sides. Place chicken pieces on a large paper toweled dish to drain excess oil. Add the chopped green bell pepper, onion, garlic, and saute for 5 minutes until the onion is translucent. Add the remaining spices, including the chopped tomatoes and water and cover and bring to a broil. Add the chicken pieces, cover and simmer over medium-low heat for half an hour. Add the 1/2 cup of peas, rice and wine, and stir, covering and allowing to simmer covered for half an hour. Uncover and check to see that the rice is cooked and the water has been mostly absorbed. Place chicken and rice on a large plate and garnish with red pepper strips. For a Cuban touch, also add 1 12-ounce bottle of beer (yes beer!) with the water when cooking!
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