Cuban chicken & Rice Recipe
Cuban chicken and rice, known as 'Arroz con Pollo,' is a comforting one-pot meal that epitomizes Cuban cuisine. Tender chicken, simmered with herbs, spices and Cuban sofrito, is cooked with rice and vegetables, creating a harmonious blend of flavors and textures. Enriched with bell peppers, peas, annatto for color and garnish with parsley or cilantro, this dish is a hearty representation of Cuba's love for bold and savory flavors, perfect for family gatherings and celebrations.
Ingredients
2 tablespoons of Cuban Chicken & Rice Blend
1 lb. boneless/ bone-in chicken thighs
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 small onion chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
1.5 cups jasmine rice
2 cups chicken broth
¼ cup frozen peas (optional)
1 tablespoon cilantro or parsley chopped (optional)
Directions
1. Heat the olive oil in a medium/heavy bottom pot over medium high heat. Season the chicken with salt and pepper, add chicken and fry to brown on both sides. Remove chicken. Reserve.
2. In the same pot, sauté garlic until golden, add chopped onions and cook until onions are translucent, add tomato paste and mix to combine.
3. If using BONELESS chicken: Add rice and mix to coat, return chicken to the pot, add water or broth and Cuban Chicken & Rice Blend. Bring to a boil for about 2-3 minutes stirring frequently. Cover. Lower heat to medium low and cook for about 20 minutes or until rice is fully cooked.
3 a. If using BONE-IN Chicken: Return chicken to the pot. Add Cuban Chicken & Rice Blend and water or broth. Bring to a boil then cook covered over medium-low heat until chicken is cooked through (about 10 minutes). Add Rice then bring back to a boil for about 2-3 minutes stirring frequently. Cover. Lower heat to medium-low and cook for about 20 minutes or until rice is fully cooked.
4. Add the frozen peas, cilantro or parsley, mix in with a fork, cover and cook for an additional 5 minutes. Serves 4.
5. Enjoy this easy chicken and rice recipe.