Arroz con pollo

    Arroz con pollo

    (70)
    21saves
    45min


    67 people made this

    About this recipe: This recipe is an all-in-one wonder, a simple dish of chicken and rice with fabulous Cuban flavours! This recipe is quick and easy and can be served with a salad, fried plantains or even a banana - a Cuban favourite with any meal!

    Ingredients
    Serves: 6 

    • 1 (1 to 1.25kg) whole chicken, cut into pieces
    • 1 tablespoon olive oil
    • 2 onions, chopped
    • 3 cloves garlic, crushed
    • 1/2 green pepper, chopped
    • 250g passata
    • 1 pinch saffron
    • salt to taste
    • 2 chicken stock cubes
    • 280g uncooked white rice
    • 225ml beer
    • 1 (400g) tin petits pois or garden peas, drained
    • 1/2 red pepper, roasted and sliced

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large frying pan over medium high heat. Saute chicken until lightly browned; remove from frying pan and set aside.
    2. Saute onion, garlic and green pepper until soft; stir in passata, saffron, salt and stock cubes and return chicken pieces to frying pan. Cook for 10 minutes, then add rice and reduce heat to low.
    3. Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red pepper.
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    Reviews & ratings
    Average global rating:
    (70)

    Reviews in English (70)

    by
    57

    This was very good. I took the advice of a few previous reviewers. Before browning seasoned with Goya adobo, Reduced onion down to 1 and increased garlic to 4. I did not use the boullion cubes I increased beer to 1 1/4 cup and used 1 1/2 cups chicken broth. 1 cup of frozen peas instead of canned. Baked covered at 350 degrees for 1 1/2 hours. Flavor was very good. Will make again.  -  30 Jan 2003  (Review from Allrecipes US | Canada)

    by
    38

    I always saute the uncooked rice just until it becomes translucent.This way, it holds a nice texture throughout the simmering process. This recipe is best, subbing chicken broth for tomato sauce and using frozen peas rather than canned. Top with cheese for a nice addition.  -  17 Dec 2004  (Review from Allrecipes US | Canada)

    by
    35

    The end result of this recipe was a great tasting meal. However, I had to add 1 1/2 cups of water to the dish because the rice did not cook at all just using the ingredients listed. After adding the additional water, I extended the cooking time by 15 mins., with the pan covered, and it cooked the rice. In the future, I will add the water and cook just as I would any rice dish, covered and for about 20 mins. on low.  -  22 Oct 2001  (Review from Allrecipes US | Canada)

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