How to make Spanish Chicken and Rice with Old Havana Foods

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.

Lightly season chicken with pepper.

Heat a large stockpot over high heat until hot. Add olive oil to pot and swirl to coat bottom.

Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.

Add Old Havana Foods Sofrito - Authentic Cuban Cooking Sauce to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.

Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth), lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer.

Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.

Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.

Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary