This Arroz con Pollo Cubano is made with arborio rice, drumsticks, adobo, sofrito, saffron, peppers, broth and white wine.
Arroz con pollo is the ultimate one-pot dinner and everyone who knows me knows how much I love one pot dinners. What is better than being able to make a meal that feeds four to six people, the clean-up is easy AND it only takes 45 minutes to make? Every mom has their own version of Arroz con Pollo. There are so many varieties but this is mine – it is similar to the Chicken and Shellfish Paella, but not quite.
I am not a huge fan of peas and I omitted them, although I know that most arroz con pollo recipes have them. Chicken and rice is one of my favorite combinations and I guarantee that when you learn how to make this, you won’t ever make it any other way. It is VERY important to use Arborio rice – if you make this with long grain rice it will come out mushy.
How to make Arroz con Pollo Cubano
In a bowl, add the white wine and add the saffron threads and let it sit for 5-10 minutes.
Season the chicken with salt and adobo.
Add olive oil in a large skillet and start by browning the chicken thighs and legs on medium high heat, about 8 minutes total, turning often. Remove the chicken and place on a plate.
In the same oil, add the peppers and onions and cook until soft, about 5 minutes. Add the sofrito for another 1-2 minutes. Add the tomatoes. Pour in the white wine with the saffron, chicken broth and bay leaves and bring to a boil. Reduce heat to medium low and add the rice, olives and return the chicken.
Cover and cook for 20-25 minutes. You might need to use more liquid but check the chicken often.
Other dishes to try
- ONE-POT COCONUT CURRY CHICKEN THIGHS
- SPICY LATIN CHICKEN PAELLA
- LATIN CHICKEN ORZO WITH SAZON AND ACHIOTE