classic Cuban

Arroz con Pollo a classic

This dish is classic Cuban and one of my all-time favorites. This is comfort food for me as I grew up eating this often when I would visit my grandmother in Miami. 


Arroz con Pollo

Serves 8 people

1 whole chicken- 4-5lb

1 medium green pepper

1 medium onion

4 cloves garlic

1 bay leaf

2 T Olive Oil

1 small green pepper- about 4 ounces, diced

1 medium onion- about 6 ounces, diced

2 large garlic cloves, minced

½ cup white wine

1 cup tomato sauce

2 packets of sazon seasoning

1# medium grain rice

1- 8 oz can of peas

Asparagus- for garnish

Diced pimiento- for garnish

-Place first 5 ingredients in a stock pot- cover with cold water and bring to a boil. As soon as it starts to boil, reduce hit and simmer until chicken is completely cooked about 1 ½ hours. 

-Once chicken is cooked pull chicken out of pan and reserve the stock.

-Pick the chicken off the bone and set aside.

-In a large stock pot (6-8 qt) saute green pepper, onion and garlic in olive oil. Be careful not to burn the garlic.

-Cook until translucent. Add white wine, tomato sauce and sazon packets and stir until seasoning is incorporated. 

-Add the rice and coat with the sauce.

-Add about 4 ladles of the reserved stock. Stir well. As the stock starts to dry up added more ladles of the stock. Keep repeating until the rice is completely cooked.

-When the rice is about ¾ of the way done, add the chicken. Don’t add it too soon or it will completely shred apart, unless you prefer for it to be that way. 

-When the last of the stock is almost completely gone, add the peas and stir carefully as not to smash them. 

-For the garnish, you can use canned or fresh asparagus and sprinkle the pimientos.