Cuban Arroz con Pollo

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and flavor at a lower cost.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

peas

🥗Healthier: green beans

💰Cheaper: frozen mixed vegetables

Green beans provide a nutritious alternative, while mixed veggies are economical.

Cut half a large onion into a medium dice.

Cut a whole green pepper and a quarter of a red bell pepper into a medium dice.

Slice stuffed Spanish olives in half or keep them whole.

Smash garlic cloves to release their flavor.

Break down the chicken into legs, thighs, wings, and breasts, cutting at the joints and removing the wing tips.

Season the chicken with a signature spice blend.

In a large pot or Dutch oven over medium-high heat, add 2 tablespoons of olive oil and brown the chicken pieces on both sides.

Remove the chicken and add another tablespoon of olive oil to the pot.

Add the diced onions and peppers, sautéing while scraping the fond from the bottom of the pot.

Add the smashed olives and garlic, sauté for 30 seconds.

Add seasoning and stir to combine.

Deglaze the pan with 1/2 cup of white wine and reduce by half.

Add 2 cups of extra long grain rice and stir to coat with oil and flavors.

Pour in 2 cups of chicken stock flavored with achote or hanato.

Add 1 tablespoon each of ground cumin and dried oregano, plus 3 bay leaves, and mix to combine.

Return the chicken pieces and their juices to the pot, bringing to a boil.

Once small bubbles form on the surface, add 1/2 cup of frozen green peas.

Cover and bake in a preheated 300 degree oven for 15 minutes.

Remove from the oven and garnish with diced pimentos and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level: