Description
This Cuban Arroz con Pollo is made with arborio rice, drumsticks, adobo, sofrito, saffron, peppers, broth and white wine.
Ingredients
Scale
- 1-2 tbsp olive oil
- 2 lbs drumsticks
- 1 tablespoon adobo
- 2 red peppers, sliced lengthways
- 2 onions, finely chopped
- 1 cup sofrito
- 1/3 cup white wine
- 1 cup tomato sauce or diced tomatoes
- 2 cups chicken broth
- 2 bay leaves
- A pinch of saffron
- 1 1/2 cups arborio rice
- 3/4 cup green olives, sliced
- Sea salt and ground black pepper
Garnish:
- Cilantro
- Lime wedges for serving
Instructions
- In a bowl, add the white wine and add the saffron and let it sit for 5-10 minutes.
- Season the chicken with salt and adobo.
- Add olive oil in a large dutch oven 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, tossing 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.
- Garnish with cilantro and squeeze lime into it.
Notes
- Sear the Chicken: Before adding the chicken to the pot, sear it in hot oil or butter. This helps develop a delicious golden-brown crust, adds flavor, and keeps the chicken moist during the cooking process.
- Use Chicken Thighs: Chicken thighs are preferred for Arroz con Pollo as they are more flavorful and tender compared to chicken breasts. The thighs hold up well during cooking and contribute to a richer and more satisfying dish.
- Toast the Rice: Toasting the rice in a bit of oil or butter before adding the liquid can enhance the nutty flavor and improve the texture of the grains. Stir the rice constantly while toasting to avoid burning.
- Sauté the Aromatics: Sauté the onions, garlic, bell peppers, and any other aromatics in the recipe until they are softened and fragrant. This helps release their flavors and adds depth to the dish.
- Use Quality Broth: The broth you use in Arroz con Pollo greatly impacts the overall flavor. If possible, use homemade chicken broth or a high-quality store-bought broth to enhance the taste of the dish.
- Season Generously: Don't be shy with the seasonings. Arroz con Pollo benefits from generous amounts of spices and herbs. Taste and adjust the seasoning as you go, adding more if needed to achieve a well-balanced and flavorful dish.
- Let it Rest: Once the Arroz con Pollo is cooked, let it rest for a few minutes before serving. This allows the flavors to meld together and the rice to absorb any excess moisture, resulting in a more cohesive and flavorful dish.
- Garnish and Serve Fresh: Just before serving, garnish the Arroz con Pollo with freshly chopped cilantro, parsley, or green onions. This adds a pop of freshness and color to the dish. Serve the Arroz con Pollo hot and enjoy it at its best.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1
- Calories: 430.0
- Sugar: 0.7 g
- Sodium: 1,715.0 mg
- Fat: 16.0 g
- Saturated Fat: 2.1 g
- Carbohydrates: 50.1 g
- Fiber: 2.5 g
- Protein: 20.0 g
- Cholesterol: 35.4 mg
