Arroz con Pollo

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My mom was a great cook. I don’t know if I ever told her but I know that all our friends did and I must say that I agree with them. It took me a while to get interested in cooking but I was definitely in the right place. There are many styles of cooking and I am now referring to the Cuban style which was her only style and her culture.

When I asked her about it, she told me that the basis of all Cuban cooking was the “sofrito”…..garlic, onion, green pepper, tomato. That is the heart of almost every dish but it is embellished with other flavors which add to their mouth watering goodness.

Today we will make Arroz con Pollo (chicken with rice) which I hope you enjoy as much as we did. It was usually our Sunday dinner and we looked forward to it every week. This dish was accompanied with two side dishes, sweet ripe plantains and avocado salad which we thoroughly enjoyed. 

Buen provecho!

Arroz con Pollo

Ingredients

  • 4 strips bacon chopped
  • 6 chicken thighs, boneless
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 1 small red bell pepper
  • 4 cloves garlic
  • 8 ounces tomato sauce (or 1 tbsp tomato paste)
  • 1 packet Sazón Goya with achiote optional
  • 1/2 teaspoon paprika
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1.5 teaspoons salt
  • 1 bay leaf
  • 1 bottle beer 12 ounces
  • 3 cups rice
  • 3 cups water or chicken broth
  • 1/2 cup peas
  • red pimento strips

Instructions

  • Sauté the bacon in a Dutch oven or sauté pan to render all the fat. Remove to a plate.
  • Cut the chicken into pieces and season with a sprinkle of salt and pepper on all sides.
  • Fry the chicken in the bacon fat. Add a little olive oil if necessary. Use medium high heat to just brown on all sides.
  • Add the onion, pepper, and garlic and saute until soft.
  • Add the tomato sauce and spices to the pan, combine well, then add the rice, stir to coat, and return the bacon to the pan.
  • Add the beer, stir for a minute, then add the broth or water and bring to a boil.
  • Cover, lower the heat, and simmer 30 minutes.
  • Add the peas when there are 5 minutes left to cook.
  • Check rice for doneness, and if not quite ready, put heat very low or turn off and keep covered another five or ten minutes until done. Fluff and decorate with sliced red pimento peppers and serve.
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