Best 2 Arroz Con Pollo Cubano Video Recipes

**Arroz con Pollo Cubano: A Culinary Journey to Cuba**

Embark on a delectable culinary journey to Cuba with Arroz con Pollo, a traditional dish that embodies the vibrant flavors and rich heritage of the island nation. This classic one-pot meal combines tender chicken, aromatic rice, and a medley of spices, vegetables, and herbs to create a dish that is both comforting and bursting with flavor. Discover the secrets to crafting this beloved dish with our carefully curated collection of Arroz con Pollo recipes, each offering unique variations and insights into Cuban cuisine. From classic family recipes passed down through generations to modern interpretations with a twist, our recipes cater to every palate and skill level. Prepare to tantalize your taste buds and experience the culinary magic of Cuba with our comprehensive guide to Arroz con Pollo.

Check out the recipes below so you can choose the best recipe for yourself!

ARROZ CON POLLO

Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

Ingredients

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

ARROZ CON POLLO (CUBANO)

Arroz Con Pollo (Cubano) image

In Cuba, "arroz con pollo" has the same status of a national dish. But even among serious cooks, the rules for constructing it are changing. The freshly made pastes (adobo and recaito), as well as the flavor-intensive olives, capers, and pimientos, still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. Plantanos fritos (sautéed sweet bananas) are the classic accompaniment to this dish

Provided by Witch Doctor

Categories One Dish Meal

Time 7h30m

Yield 5-8 serving(s)

Number Of Ingredients 30

Ingredients

1 roasting chicken, cut up as directed
1 smoked kielbasa, sausage, cut in 2 inch pieces
2 teaspoons olive oil
2 large garlic cloves, minced
1 tablespoon oregano
1 teaspoon vinegar or 1 teaspoon freshly squeezed lime juice
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, smashed flat
1 small onion, coarsely chopped
1 stalk celery, cut up
4 -5 sprigs cilantro
4 cups water
1 small onion
2 italian green peppers or 1 green bell pepper, cored and seeded
6 aji dulce chilies, if available, cored and seeded
1 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon turmeric
1 bay leaf
3 sprigs cilantro, to taste
3 tablespoons olive oil
1/4 cup salt pork, diced
1 (8 ounce) can tomato sauce
12 ounces beer
2 cups medium grain white rice
18 pimento stuffed olives, cut in half
1 (4 ounce) jar pimiento strips
1 cup peas (fresh or frozen)

Steps:

Cut the chicken into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock.
Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour to absorb the flavors.
Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot.
Coarsely chop the recaito ingredients, then process them together in a food processor until finely minced but not watery.
Heat the oil over medium heat in a large, wide, heavy bottomed saucepan, Dutch oven, or skillet. Add salt pork and cook 3 to 5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and sausage pieces and cook another 10 minutes to brown all pieces on both sides.
Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 ½ cups stock and 1 ½ cups beer). Add the cumin, paprika, chili powder, turmeric and bay leaf and the rice. Bring to a boil. Return chicken to the pan. Stir in the olives and some salt, if needed. Reduce heat and boil gently, uncovered, until all the surface water disappears (Cuban cooks say to cook uncovered until the rice is dry). With a wooden spoon, turn up the rice from the bottom of the pot.
Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan.
Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas. Scrape up the pegao (the bottom crust) with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.

Nutrition Facts : Calories 659.7, Fat 24.3, SaturatedFat 5.6, Cholesterol 52.7, Sodium 1381, Carbohydrate 83.7, Fiber 7.6, Sugar 10, Protein 22

Tips:

For the best flavor, use a combination of chicken thighs and breasts.
Season the chicken generously with salt, pepper, and garlic powder before browning.
Use a large pot or Dutch oven to cook the rice, as it will expand as it cooks.
Add the sofrito to the pot along with the chicken and rice. This will infuse the rice with flavor.
Use a flavorful broth to cook the rice. Chicken broth or vegetable broth are both good options.
Bring the mixture to a boil, then reduce heat to low and simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
Fluff the rice with a fork before serving.
Garnish the arroz con pollo with fresh cilantro and lime wedges.

Conclusion:

Arroz con pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of chicken, rice, and vegetables makes this dish a complete meal in one pot. Arroz con pollo is a popular dish in many Latin American countries, and it is a staple in Cuban cuisine.