Cuban arroz con pollo is a delicious dish that has been part of Cuban culture for centuries. Traditionally, it is served as a lunch or dinner dish. This classic Cuban recipe is made of rice, chicken, peppers, garlic, tomatoes, and other ingredients that give the dish a unique flavor. It is one of the most popular dishes in Cuba, and it is often served with a side of black beans and fried sweet plantains. Cuban arroz con pollo is a simple yet flavorful dish that is packed with protein and healthy vitamins. It is also a great way to use up leftovers. There are many variations of the recipe, and each one has its own unique flavor. In this article, we will discuss the ingredients and how to make a classic Cuban arroz con pollo.
The basic ingredients of Cuban arroz con pollo are rice, chicken, peppers, garlic, tomatoes, and olive oil. You can also add other ingredients to the dish, such as capers, green olives, or white wine. The ingredients needed for a classic Cuban arroz con pollo are:
- 2 cups of long-grain white rice
- 2 cups of chicken stock
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 jalapeño pepper, diced
- 1 tomato, chopped
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 2 cups of cooked chicken, cut into cubes
Preparation of Cuban Arroz Con Pollo
Making Cuban arroz con pollo is a simple and enjoyable process. First, prepare the ingredients and set them aside. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the onion and garlic and sauté until they are softened. Next, add the bell pepper, jalapeño pepper, and tomatoes, and sauté for 5 minutes.
Once the vegetables are softened, add the rice and stir to coat it with the vegetables and oil. Add the chicken stock and stir until everything is well-mixed. Bring the mixture to a boil, reduce the heat to low, and cover the pot. Allow the rice to simmer for 15 minutes.
After 15 minutes, add the cooked chicken and stir. Cover the pot again and allow the rice to cook for another 10 minutes. Once the rice is cooked and the chicken is heated through, turn off the heat and let the arroz con pollo sit for 10 minutes so the flavors can blend together.
Serving Your Cuban Arroz Con Pollo
Once the Cuban arroz con pollo is done cooking, it can be served with a side of black beans and fried sweet plantains. It can also be served as a main course with a side of salad, roasted vegetables, or other sides. Cuban arroz con pollo can be refrigerated and reheated in the oven or on the stovetop.
Frequently Asked Questions
1. How do you make Cuban arroz con pollo?
To make Cuban arroz con pollo, you will need rice, chicken, peppers, garlic, tomatoes, and olive oil. First, saute the onion and garlic in the olive oil. Then, add the bell pepper, jalapeño pepper, and tomatoes to the pot and sauté for 5 minutes. Add the rice and chicken stock, and allow the mixture to simmer for 15 minutes. Finally, add the cooked chicken and cook for 10 more minutes.
2. What ingredient makes Cuban arroz con pollo unique?
The ingredients that make Cuban arroz con pollo unique are its peppers, garlic, and tomatoes. These flavors come together to create a unique and delicious dish.
3. What sides go with Cuban arroz con pollo?
Cuban arroz con pollo is often served with a side of black beans and fried sweet plantains. It can also be served as a main course with a side of salad, roasted vegetables, or other sides.
4. Is Cuban arroz con pollo healthy?
Yes, Cuban arroz con pollo is a healthy dish. It is packed with protein and vitamins and can be a great way to use leftovers.
5. Can Cuban arroz con pollo be refrigerated?
Yes, Cuban arroz con pollo can be refrigerated and reheated in the oven or on the stovetop.
6. How long does it take to make Cuban arroz con pollo?
It will take about 30 minutes to make Cuban arroz con pollo. This includes preparation and cooking time.Print
1 tablespoon olive oil
3 cups diced chicken breasts
1 onion, diced
3 cloves garlic, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground oregano
2 cups long-grain white rice
2 cups chicken stock
1/2 cup frozen green peas
1/4 cup pitted and chopped green olives
1/2 cup sliced pimiento olives
2 tablespoons fresh chopped parsley
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
1/4 cup fresh squeezed lime juice
Heat the olive oil in a large skillet over medium heat. Add the chicken and onion and sauté until the chicken is browned and the onion is soft, about 10 minutes.
Add the garlic, bell peppers, cumin, paprika, and oregano. Cook for another 5 minutes, stirring often.
Add the rice and chicken stock and stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes.
Stir in the green peas, both types of olives, parsley, black pepper, and salt. Cover and simmer for another 10 minutes.
Stir in the lime juice, then cover and let sit for 5 minutes before serving.
Feel free to substitute other types of vegetables for the ones listed (corn, celery, carrots, etc.), if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
- Diet: Halal
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Cuban Arroz con Pollo, Spanish Cuisine, Lime Flavored Rice, , , ,