RCI-MT.006.0138.001
Arroz con Pollo
Rice Recipes | Cuisine of Puerto Rico | Cuisine of Cuba (rice with chicken) is a traditional dish
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- A three to four pound chicken cut into serving pieces1 unit
- salt and pepper to taste1 unit
- olive oil1 unit
- of fresh4 clovesminced garlic
- onion1 mediumchopped
- diced red bell pepper8 oz
- (15 ounce) diced tomatoes1 can
- sweet paprika1/2 tablespoon
- chopped cilantro1/2 oz
- chicken bouillon6 cups
- a handful of cilantro1 unit
- saffron threads or 1 teaspoon food coloring for yellow rice8 unit
- medium or long-grain rice2 cups
- canned peas (thoroughly drained)8 oz
Method
1
Season the chicken with two pinches of salt and a pinch of pepper.
2
Pour enough olive oil into a large skillet to just barely cover the bottom.
3
Sauté chicken in oil until brown. There are two ways to proceed from here: Either remove the chicken from the skillet or keep it there.
4
Sauté garlic until brown. Be careful, garlic burns easily.
5
Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
6
Transfer the ingredients to a large stewing pot.
7
Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.
8
Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.
9
Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.
10
Sprinkle peas on top of the rice.