Arroz Con Pollo Cuban Style Recipes

Steps:

• 1. Prepare chicken marinade: olive oil (2 tablespoons), vinegar (1 tablespoon), water (1 tablespoon), 1 garlic clove minced, 1 sazon packet, and ¼ teaspoon of each of the following - salt, pepper, cumin, and oregano.
• 2. Marinate chicken for at least an hour, but ideally overnight (if possible).
• 3. Sauté bacon on low heat until fat is rendered out and crispy. Remove bacon from pot, chop, and set aside
• 4. Brown chicken in bacon fat for about 15 minutes and remove from pan
• 5. Heat 1 tablespoon of olive oil in pot and sauté onion, bell pepper, and garlic until onions become translucent. Add tomato and capers at this time and continue cooking for about 5 additional minutes
• 6. Mix in olives, bay leaves, and tomato sauce. Also add in 2 packets of sazon, ¾ teaspoon of salt, ¾ teaspoon of pepper, 1 ¼ teaspoon of cumin, and 1 ¼ teaspoon of oregano
• 7. Add chicken and bacon back into pot. Add chicken broth and ¼ cup of beer into pot. Stir in the uncooked rice.
• 8. Bring this all to a boil and then reduce heat to low (a little higher than a simmer) and cover for 25 minutes
• 9. After 25 minutes - uncover pot and mix well. Add in remainder of the beer, 1 packet of sazon, and frozen peas
• 10. Cover and cook for an additional 10 minutes. Uncover and taste rice to make sure that it is tender. If not mix and cover. Uncover to check for doneness every 5 minutes
• 11. Once rice is cooked - garnish with chopped cilantro and roasted red peppers Serve and enjoy!

Steps:

• Sprinkle chicken with salt and pepper, and 1 tsp oregano.
• Heat oil in a large Dutch oven oven medium-high heat.
• Season chicken pieces with salt and pepper.
• Add in the chicken and brown on all sides.
• Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
• Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
• Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
• Stir in the rice and ham, cook 1 minute; increase heat to medium.
• Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
• Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
• Season with salt and pepper to taste.
• Stir in the peas; cover and cook for 3 minutes.
• Remove from the heat; let stand uncovered for 5 minutes.
• Sprinkle with olives.

Steps:

• Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
• Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
• Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
• Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
• Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
• Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
• Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
• Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
• Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
• Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
• Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
• Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.

Steps:

• Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
• Heat chicken broth.
• In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
• Don't cook the chicken completely. Take chicken out and set aside.
• To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
• Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
• When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
• Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
• Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.