How to Make Classic Cuban Rice & Chicken at Home | Arroz con Pollo

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Soak Valencia rice in chicken broth and coloring to help it bloom.

Season chicken drumsticks, boneless chicken thighs, and chicken breast with salt and sasson.

Heat olive oil in a large pan until hot.

Sear the chicken in the hot pan without overcrowding to develop a crust, about 6-8 minutes on each side until golden brown.

Remove the chicken from the pan and keep the heat on high.

Add chopped onion to the pan and sauté until softened, adding more oil if necessary.

Add bell peppers and continue to sauté until softened.

Move the vegetables to the side and add a large amount of minced garlic and garlic powder, cooking until fragrant.

Add bay leaves and tomato paste, stirring to combine and letting it cook down.

Return the chicken to the pan and add chicken broth, ensuring the chicken is swimming in the liquid.

Cover the pan, bring to a boil, and then simmer for 20 minutes until the chicken is tender.

Break apart the chicken breast for even cooking before adding the rice.

Add the soaked rice to the boiling mixture, ensuring it is covered by the liquid.

Cover the pan again and reduce heat to simmer for 15-20 minutes until rice is cooked.

Add frozen peas and parsley to the dish, mixing to combine.

Serve with a squeeze of lime juice for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary