Side Pannel
Cuban Arroz Con Pollo Recipe
Cuban Arroz Con Pollo Recipe
- Recipe Submitted by Kalina on 02/15/2010
Category: Main Dish, Mexican, Central American, South American, Rice, One-Dish Meal, Poultry
Ingredients List
- Chicken:
- 3 large garlic cloves
- 2 tablespoons distilled white vinegar
- 2 teaspoons dried oregano
- 4 chicken breast halves with bone, halved crosswise
- 4 chicken drumsticks
- 4 chicken thighs
- Rice:
- 3 ounces Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 3 large garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 1/2-2 teaspoons paprika
- 2 bay leaves
- 1 lb. tomatoes, seeded and chopped
- 1 12-ounce. bottle light beer
- 1 1/2 cups chicken broth
- 2 cups (14 ounces) long-grain white rice
- 1/4 cup drained rinsed bottled pimiento or roasted red pepper strips, for garnish
Directions
1. Marinate chicken:
Mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
Remove the skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour but not more than 2 hrs.
2. Cook chicken and rice:
Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.
Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
After the 10 min are done, remove the chicken from the pot, stir in the tomatoes, beer, broth into the rice and bring to a boil, making sure rice is submerged. Put the chicken back into the pot, pressing it into the broth.
Reduce heat to medium-low, then cover the mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.
Source: Adapted from Gourmet Magazine
Mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
Remove the skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour but not more than 2 hrs.
2. Cook chicken and rice:
Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.
Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
After the 10 min are done, remove the chicken from the pot, stir in the tomatoes, beer, broth into the rice and bring to a boil, making sure rice is submerged. Put the chicken back into the pot, pressing it into the broth.
Reduce heat to medium-low, then cover the mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.
Source: Adapted from Gourmet Magazine
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