Cuban Arroz Con Pollo
Cuban arroz con pollo is a classic, one-pot Cuban rice dish made with chicken, yellow rice, tomato sauce, bell peppers and spices. The best comfort food!
Ingredients
- 3 tablespoons olive oil divided
- 1 lb chicken thighs bone in, skin on
- Pinch of salt, pepper, cumin for chicken thighs
- 1/2 cup onion chopped
- 1/2 cup red bell pepper chopped
- 4 cloves garlic minced
- 2 cups uncooked long-grain white rice rinsed and washed
- 2 1/2 cups chicken stock
- 8 ounces tomato sauce
- 1/2 teaspoon annatto powder, bijol, or turmeric to color the rice
- 1 bay leaf
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Salt + pepper to taste
- 1/2 cup frozen peas
Instructions
- Season chicken thighs with salt, pepper, and cumin. In a wide Dutch oven or large saucepan, heat 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
- In the same saucepan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
- Stir in the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil then add chicken. Cover and reduce heat to medium-low.
- Simmer until liquid is absorbed and rice is moist and tender, about 45-55 min. Add frozen peas, stirring until warm. Fluff rice with fork. Serve and enjoy!
Nutrition
Serving: 1 servingCalories: 422 kcalCarbohydrates: 36.3 gProtein: 24 gFat: 21.4 gSaturated Fat: 4.6 gCholesterol: 90 mgSodium: 492 mgPotassium: 533 mgFiber: 2.5 gSugar: 4.1 gCalcium: 40 mgIron: 9.7 mg
Did you make this recipe?Share with me on @asassyspoon using #asassyspoon!