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
- 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
- 1.5 cups chicken broth
- 2 tablespoons of TRUFLAVOR SEASONINGS CUBAN CHICKEN & RICE SEASONING BLEND
- ¼ cup frozen peas (optional)
- 1 tablespoon cilantro or parsley chopped (optional)
DIRECTIONS
- 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.
- In the same pot, sauté garlic until golden, add chopped onions and cook until onions are translucent, add tomato paste and mix to combine.
- 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.
- 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.
- Add the frozen peas, cilantro or parsley, mix in with a fork, cover and cook for an additional 5 minutes.
Serves 4.