Cuban Arroz con Pollo recipe

Today on TACKRECIPE, we are going to explore the beloved Cuban Arroz con Pollo recipe, a dish that embodies the rich flavors and cultural heritage of Cuba. This classic meal, which translates to “rice with chicken,” is a staple in Cuban households and is often enjoyed during family gatherings and celebrations. The dish is known for its vibrant yellow rice, infused with spices, bell peppers, and peas, along with tender, well-seasoned chicken that soaks up all the delicious flavors. The combination of saffron or annatto, alongside aromatic spices, gives this dish its signature golden color and deep, comforting taste.

Ingredients (Serves 4)

• 1 ½ lbs bone-in, skinless chicken thighs or drumsticks
• 2 cups long-grain rice
• 1 small onion, finely chopped
• 1 bell pepper (red or green), diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 bay leaf
• ¼ teaspoon saffron threads (or annatto for coloring)
• 1 cup frozen peas
• 1 can (14 oz) diced tomatoes
• 2 ½ cups chicken broth
• ½ cup dry white wine (or beer)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup pimento-stuffed green olives (optional)
• Chopped fresh cilantro or parsley for garnish
• Lime wedges for serving

Prepare the Chicken

Begin by patting the chicken thighs or drumsticks dry with a paper towel to remove excess moisture. This step ensures a better sear when browning. In a small bowl, mix salt, black pepper, ground cumin, smoked paprika, and dried oregano. Rub this seasoning mixture evenly over the chicken pieces, ensuring they are well-coated on all sides. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering but not smoking, carefully place the seasoned chicken pieces into the pot, skin-side down if using skin-on chicken. Brown the chicken for about 5 minutes per side, turning occasionally, until a golden crust forms. This step locks in flavor and adds depth to the final dish. Once browned, transfer the chicken to a plate and set it aside. The chicken does not need to be fully cooked at this stage since it will finish cooking with the rice later.

Sauté the Vegetables

Using the same pot, reduce the heat to medium and add the chopped onions, diced bell pepper, and minced garlic. Stir the mixture frequently, cooking for about 3-4 minutes until the onions turn translucent and the bell peppers soften. The garlic should become fragrant but not burn. Stir in a can of diced tomatoes along with the bay leaf and saffron (or annatto, if using). Let this mixture cook for another 2 minutes, allowing the flavors to meld together. The tomatoes will release their juices, deglazing the pan and helping to lift any flavorful browned bits from the bottom of the pot.

Cook the Rice

Add 2 cups of long-grain rice to the pot, stirring well to coat each grain with the flavorful vegetable mixture. Toasting the rice briefly in the pot allows it to absorb some of the seasonings, creating a more aromatic and flavorful base. Slowly pour in 2 ½ cups of chicken broth and ½ cup of dry white wine (or beer, if substituting). Stir the mixture gently to combine all the ingredients. Increase the heat to medium-high and bring the liquid to a light simmer.

Combine and Simmer

Once the liquid is simmering, carefully return the browned chicken pieces to the pot. Nestle them into the rice mixture, making sure they are partially submerged so they can continue cooking while the rice absorbs the liquid. Cover the pot with a tight-fitting lid, reduce the heat to low, and let the dish cook undisturbed for about 25 minutes. This slow cooking method allows the rice to absorb all the flavors while the chicken becomes tender and juicy. After 25 minutes, check the rice for doneness by fluffing a small portion with a fork. If the rice is still slightly firm, cover and cook for another 5 minutes, adding a splash of broth if necessary.

Add Final Touches

Once the rice is fully cooked and the chicken is tender, stir in 1 cup of frozen peas and ½ cup of pimento-stuffed green olives (if using). Let these ingredients warm through for another 5 minutes, ensuring the flavors distribute evenly. Remove the bay leaf, as it has served its purpose of infusing the dish with a subtle earthy aroma.

Garnish and Serve

Turn off the heat and let the Arroz con Pollo sit, covered, for about 5 minutes to allow the flavors to settle. Gently fluff the rice with a fork to ensure an even texture. Garnish the dish with freshly chopped cilantro or parsley, adding a pop of color and freshness. Serve hot with lime wedges on the side for an extra burst of citrusy brightness. For a complete Cuban meal, pair this dish with fried sweet plantains (maduros), a side of black beans, or a simple crisp green salad.

Tips:

Use the Right Rice

🟢Long-grain rice is the best choice for Arroz con Pollo, as it absorbs flavors without becoming mushy. Avoid short-grain or sticky rice, which can create a dense texture instead of the fluffy, separate grains typical of this dish. Rinsing the rice before cooking can also help prevent excessive starchiness.

Brown the Chicken First

🟢Searing the chicken before simmering enhances the depth of flavor by creating a rich, golden crust. This step not only locks in the juices but also adds a delicious caramelized layer that infuses the entire dish with a smoky, savory taste.

Let It Rest Before Serving

🟢 After cooking, allow the Arroz con Pollo to sit covered for about 5 minutes before fluffing the rice. This step helps redistribute moisture, ensuring that the rice has an even texture and absorbs any remaining flavors in the pot.