Dinner

Arroz Con Pollo Cubano

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Arroz Con Pollo Cubano
A vibrant serving of Arroz Con Pollo Cubano, featuring succulent chicken pieces and colorful rice.

Arroz con pollo is a beloved staple in Cuban cuisine, offering a delightful mix of spices and ingredients that come together to create a comforting and flavorful meal. This dish not only showcases the vibrant flavors typical of Cuban cooking but also brings families together for a hearty dinner. Perfectly cooked rice clings to succulent pieces of chicken, all infused with aromatic saffron and bell peppers, making it an irresistible centerpiece for any gathering.

“Arroz con pollo: A symphony of flavors that captures the essence of Cuban hospitality.”

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 cups long-grain white rice
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon saffron threads
  • 1 cup chicken broth
  • 2 cups water
  • Salt and pepper to taste
  • 1 bay leaf
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Rinse the chicken thighs under cold water and pat dry with paper towels. Season both sides generously with salt and pepper.

  2. Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Stir in the bell peppers and cook for an additional 5 minutes.

  3. Brown the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Brown them on both sides, about 3-4 minutes per side, until they develop a golden crust. Remove the chicken from the pot and set aside.

  4. Cook the Rice: In the same pot, stir in the cumin and saffron threads with the remaining vegetables. Add the rice and toast it lightly for about 2 minutes, stirring constantly to coat the grains evenly with oil and spices.

  5. Combine Ingredients: Return the chicken pieces to the pot, nestling them into the rice. Pour in the chicken broth and water, then add the bay leaf. Season with salt and pepper as needed.

  6. Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the rice is tender and all liquid has been absorbed.

  7. Rest and Serve: Remove the pot from heat and let it rest, covered, for an additional 10 minutes. Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

Arroz con pollo Cubano is more than just a meal; it’s a celebration of Cuban culinary traditions, bringing warmth and comfort to your dinner table. Whether shared with family or enjoyed as a solo indulgence, this dish promises a rich tapestry of flavors that reflect the vibrant spirit of Cuba itself. Enjoy every bite!

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