Cubano Arroz con Pollo
Cubano Arroz con Pollo

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cubano arroz con pollo. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

A classic, one-pot Cuban-style dish made with chicken, rice, tomato sauce, bell peppers, and spices. Growing up, this was the perfect Sunday comfort food meal in my family. Today, arroz con pollo is the ultimate one-pot meal. Think fluffy yellow rice cooked in a tomato-based sauce with veggies and spices and flavorful chicken thighs.

Cubano Arroz con Pollo is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Cubano Arroz con Pollo is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have cubano arroz con pollo using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cubano Arroz con Pollo:
  1. Take 4 chicken breast, halved
  2. Take 1 onion, diced
  3. Make ready 1 orange bell pepper, diced
  4. Take 1/2 jalepeno, minced
  5. Take 4 cloves garlic, minced
  6. Take 1 can diced tomatoes
  7. Make ready 2 packages sazon
  8. Get 2 cups rice
  9. Make ready 2.5 cups water or chicken stock
  10. Take 1.5 cups frozen sweet peas
  11. Prepare to taste Salt and pepper
  12. Get 1.5 tsp cumin
  13. Get 1 tsp dried basil
  14. Make ready 1 tsp paprika
  15. Take 2-3 tbsp olive oil

Arroz Con Pollo (Cubano) Be the first to review this recipe. In Cuba, "arroz con pollo" has the same status of a national dish. But even among serious cooks, the rules for constructing it are changing. The freshly made pastes (adobo and recaito), as well as the flavor-intensive olives, capers, and pimientos, still define the dish.

Instructions to make Cubano Arroz con Pollo:
  1. Season chicken with 1 package of sazon and set aside while prepping the rest.
  2. Heat olive oil in a deep pan and brown chicken on both sides. Once brown, set aside on a plate (doesn't need to cook through at the step)
  3. Add your pepper, garlic and onion to the pan and cook until onions are translucent. Add all your seasoning except the package of sazon. Cook 2 more min. Add your diced tomatoes.
  4. Add your rice and the sazon package and mix all together. Don't forget to season with salt and pepper along the way to your taste.
  5. Add water and stir. Nestle the chicken back into the rice and cover and cook for 20-25 min until chicken and rice are cooked through.
  6. Mix in your sweet peas 5 min before serving (they really only need to be heated through)
  7. I garnished with diced green onions. You can garnish with cilantro if you'd like, or not garnish at all… do what you feel is right hahahaha. ENJOY!

But even among serious cooks, the rules for constructing it are changing. The freshly made pastes (adobo and recaito), as well as the flavor-intensive olives, capers, and pimientos, still define the dish. But without the lard and the salt. Arroz con pollo is enjoyed by many Latin cultures. The Cuban version is highly spiced – but NOT spicy hot.

So that is going to wrap it up with this special food cubano arroz con pollo recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!