Cuban Arroz con Pollo

March 14, 2014

I grew up on this classic Cuban dinner of rice with chicken. My mom’s Cuban arroz con pollo recipe is fairly universal to most Cuban homes, but the food tradition she instilled in us will never be forgotten. The smoky spices of this savory dish is the definition of comfort food for me. They truly are the most important part of Cuban Arroz con Pollo. Give this arroz con pollo recipe a try for your next family dinner!

4 chicken quarters (dark meat), skin on and cut into pieces
1/2 cup olive oil for frying
1 large onion, chopped
1 large red pepper, chopped
4 cloves garlic, crushed
2 cups chicken broth
1 (8-ounce) can tomato sauce
1/2 teaspoon Bijol Powder or Saffron
1 bay leaf
2 teaspoons oregano
2 teaspoons cumin, ground
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups rice
1/2 cup frozen green baby peas

Sauté the chicken in a large pot, browning on both sides. Season with salt, pepper and dashes of cumin. Remove chicken once fat has been released. Add a little olive oil to the same pan you fried the...
See the full directions on my site

Nutritions

Calories
624

Sodium
690mg
28% DV

Fat
50g
77% DV

Protein
1g
3% DV

Carbs
5g
2% DV

Fiber
2g
9% DV