Entrée: Cuba – Arroz Con Pollo (Cuban Rice With Chicken)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

4 bone-in chicken thighs, about 1.5 lb total (680 g total)
1 1 / 2 cups (280 g) long-grain rice
1 cup (240 ml) sofrito (onion, green bell pepper, garlic, cilantro)
2 tbsp (30 ml) achiote/annatto oil or saffron (for color)
3 cups (720 ml) chicken broth
1 cup (150 g) frozen peas
1 cup (240 ml) tomato sauce or chopped tomatoes
1 / 4 cup (40 g) olives and pimentos (optional)
1 bay leaf
1 tsp ground cumin
Salt to taste
Black pepper to taste

Instructions

1. Brown chicken thighs in oil until golden; remove and reserve.  
2. In the same pot, make sofrito with chopped onion, green pepper, garlic and cilantro; stir in achiote or saffron and tomato.  
3. Return chicken to pot, add rice, bay leaf, cumin, salt and enough hot chicken broth to cover; stir to combine.  
4. Bring to a simmer, cover and cook low until rice is tender (about 20–25 minutes), adding peas near the end.  
5. Let rest briefly, fluff rice, garnish with olives/pimentos and serve hot.