ONE POT Cuban Style Chicken and Rice | Arros Con Pollo Cubano 🇨🇺

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

chicken

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are often less expensive and convenient.

Start by seasoning the chicken thighs with black pepper, garlic powder, onion powder, Himalayan pink salt, chicken bouillon, and a packet of Sazon Goya with saffron.

Butterfly the chicken thighs to speed up the cooking process and ensure even seasoning.

Heat olive oil in a Dutch pot over medium heat.

Add the seasoned chicken thighs skin-side down to the pot and fry until nicely colored on both sides, about 5-7 minutes. Do not cook the chicken all the way through, just get some color on it.

Remove the chicken from the pot and set aside.

Add chopped onion to the pot and sweat for about 1-2 minutes to release flavors.

Add Sofrito to the onions and stir.

Add minced garlic and stir, ensuring it doesn't burn.

Wash the rice thoroughly and then add 3 cups of jasmine rice to the pot once the onion and garlic are cooked down.

Stir the rice into the mixture to coat it with the flavors.

Add chicken broth, beer, and white cooking wine to the pot, ensuring everything is well combined.

Add saffron and stir to distribute the color and flavor.

Return the chicken to the pot, nestling it into the rice mixture.

Bring the pot to a boil, then reduce the heat to low and cover. Let it simmer for about 20-25 minutes until the rice is tender.

After cooking, let it rest covered for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: