Arroz con Pollo

Description

Arroz con Pollo - Authentic recipe from Cuba. Ready in 60 min. Try it now!

1. 1

   Season 800 g chicken thighs with salt, pepper, and cumin, then sear in 2 tbsp olive oil on all sides. Remove and set aside.

   ⏱️ approx. 12 min

   💡 Tip: Arroz con Pollo (rice with chicken) is a Latin American and Spanish classic — chicken and rice cooked together in one pot, often colored with achiote or saffron. The Cuban version uses beer and sofrito.

2. 2

   In the same pot, sauté 1 bell pepper, onion, and garlic (sofrito). Add cumin and optionally achiote or saffron (for color). Briefly toast 300 g rice in the pot.

   ⏱️ approx. 12 min

   💡 Tip: Toasting the rice adds depth of flavor. Achiote or saffron gives the characteristic yellow color. A splash of beer (Cuban style) or white wine adds complexity.

3. 3

   Pour in 500 ml chicken broth and return the chicken to the pot. Cover and simmer for 20–25 minutes until the rice and chicken are cooked through. Garnish with peas and bell pepper.

   ⏱️ approx. 12 min

   💡 Tip: Arroz con Pollo is a one-pot dish — rice and chicken cook together, and the rice absorbs all the flavors. Serve with peas, bell pepper, and lime. A family classic.