Arroz con pollo (Cuban chicken and rice)

    1 hour 50 min

    This is a Cuban signature dish that adorns tables at every birthday, quince or Cuban party. A more mild than wild comfort food that is easy on the budget but big on taste. This is the boneless chicken version that is perfect for parties.


    Bedfordshire, England, UK
    3 people made this

    Serves: 12 

    • 2 whole chickens
    • salt and pepper, to taste
    • 1 green pepper, finely chopped
    • 80ml olive oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 (225g) tin passata
    • 830ml dry white wine
    • juice of 1 bitter orange
    • 900g rice
    • 1 bay leaf
    • 1 tablespoon Goya® Sazon Completa
    • 1 tablespoon Bijol®
    • 1 tin asparagus
    • 1 tin peas
    • 2 tablespoons salt
    • black pepper, to taste
    • 95g chopped pimentos

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Boil the chickens in salt and pepper until the juices from the chicken run clear and the meat is no longer pink. Remove chickens from the stock and let cool. Strain the chicken stock through a sieve and reserve 475ml.
    2. Remove the flesh from the chickens and chop into bite size pieces and set aside. Discard the skin and bones.
    3. In a large saucepan or casserole dish, sauté the pepper in the olive oil and once softened, add the onions. Once the onions are translucent, add the garlic. Spoon the chicken into the pan and brown a little. Then add the passata and mix in well. Pour in the wine after a couple of minutes. Add in the orange juice and your homemade chicken stock.
    4. Bring to a boil and then pour in the rice and add the bay leaf, seasoning, asparagus, peas, salt, pepper. Simmer for 20 minutes.
    5. Mix in pimentos then serve.


    You can use 1 bitter orange or 1 orange and 1 lemon.
    I used Goya Sazon® but if you like a more fiery flavour try Goya Adobo with Habanero®.
    You can substitute 1 tablespoon Bijol® for 1 teaspoon saffron.
    For the chicken stock, try adding in some parsley, celery, onion, garlic or carrot heads if available. The vegetables will be discarded but they will make for a more intense chicken stock.

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