Cuban Arroz Con Pollo (Cuban Chicken + Rice)

Ingredients

• 80 ml (⅓ cup)oil
• 907 g (2 lb)bone-in, skin-on chicken thighs (drumsticks can also be used)
• 1 mediumyellow onion, diced
• 1 mediumgreen pepper, diced
• 4 clovesgarlic, minced
• 227 g (8 oz)tomato sauce
• 180 ml (¾ cup)vino seco (dry cooking wine)
• 198 g (7 oz)whole red pimientos, chopped
• 1 packetSazon Goya con Azafran (or 1 tsp Bijol or annatto powder)
• 1 tspdried oregano
• 1 tspground cumin
• ½ tsp, or more to tastesalt
• ¼ tsp, or more to tasteblack pepper
• 1bay leaf
• 1.2 litres (5 cups), dividedwater
• 1chicken stock cube
• 555 g (3 cups)uncooked long-grain white rice, rinsed
• 75 g (½ cup)frozen peas

Instructions

1. 1

   Brown the chicken

   Put the oil and chicken in a large pot or Dutch oven while the oil is still cold. Set over medium-high heat; when the oil begins to sizzle, brown the chicken on all sides.

2. 2

   Cook the sofrito

   Lower the heat to medium and add the onion, green pepper and garlic. Gently turn the chicken with the vegetables and cook for 1–2 minutes, watching closely so the sofrito does not burn.

3. 3

   Season the pot

   Add the vino seco, tomato sauce, chopped pimientos, Sazon, oregano, cumin, salt, pepper and bay leaf. Stir gently and cook for 3–4 minutes.

4. 4

   Make the stock

   Dissolve the chicken stock cube in 240 ml (1 cup) of hot water, stirring until fully dissolved. If using chicken stock powder instead, use 1 tablespoon.

5. 5

   Simmer the rice

   Pour the stock into the pot with the remaining water and the rice. Bring to the boil uncovered, stirring gently so nothing catches on the bottom. Reduce the heat to low, cover and simmer without lifting the lid.

6. 6

   Stir after 30 minutes

   After 30 minutes, remove the lid and stir the rice to prevent it sticking to the bottom. Cover the pot again and cook for a further 10 minutes.

7. 7

   Check the rice

   After 40 minutes, stir again and taste a spoonful. The rice is ready when it is tender and has absorbed most of the liquid.

8. 8

   Finish the dish

   If the rice is not tender, turn off the heat, replace the lid and leave it to cook in the residual heat for another 5–10 minutes. If it is ready, remove the pot from the heat and stir in the frozen peas to warm through. Taste and adjust the seasoning.

9. 9

   Shred the chicken

   If you like, lift out the chicken pieces and shred them with two forks, then return them to the pot before serving.

What is Cuban arroz con pollo?

Arroz con pollo means chicken with rice, a one-pot dish found in several Latin American and Spanish cooking traditions. This Cuban-style version builds flavour with sofrito, vino seco, pimientos and saffron-seasoned Sazon, then lets the rice cook in the chicken-rich liquid.

One pot: Browning the chicken first and simmering the rice in the same pot gives the grains a savoury base while keeping the meal straightforward to prepare.

Nutrition and macros by portion

The nutrition label shows one serving as written: 422 calories, 24g protein, 36g carbs, 21g fat.

The rice supplies most of the carbohydrates, while the chicken contributes much of the protein. Oil and the skin-on chicken account for much of the fat. Serve it with a generous portion of salad or vegetables if you want to round out the plate.

Build flavour with the sofrito

Sofrito: Onion, green pepper and garlic form the aromatic base. Once they go into the pot, keep the heat moderate and stir so they soften without scorching.

Seasoning: Vino seco, tomato sauce, pimientos, oregano, cumin and the bay leaf layer flavour into the cooking liquid before the rice is added.

Why brown the chicken first?

Cold start: The recipe puts the chicken into cold oil before turning on the heat, then browns it as the oil warms. This is the method specified here; allow the chicken to colour on all sides before adding the vegetables.

Bone-in pieces: Thighs bring their flavour and juices into the pot as the rice cooks. Drumsticks can be used too, as noted in the ingredient list.

Keep the rice tender

Rinse first: Rinsing the long-grain rice removes some loose starch from its surface. Drain it before adding it to the pot.

Low and covered: Once the liquid boils, reduce the heat to low and keep the lid on during the first 30 minutes. Stir at the stated intervals and check tenderness by tasting a small spoonful.

Know when it is done

Texture: The rice should be tender and have absorbed most of the liquid, with a little pleasant stickiness rather than a dry finish. If it needs more time, the recipe calls for switching off the heat and leaving the covered pot for another 5–10 minutes.

Peas: Stir the frozen peas in after taking the pot off the heat so they warm through in the residual heat.

Serve it as a one-pot meal

Serving: This dish already combines chicken, rice and peas, so it can be served on its own or alongside a simple salad or cooked vegetables.

Easier portions: Shredding the chicken and returning it to the pot is optional. It makes it easier to share the chicken evenly among diners.

Recipe notes & tips

• Rinse the rice before cooking and drain it well.
• Keep an eye on the sofrito after adding it so the garlic does not burn.
• Stir gently when adding the rice and liquid to help prevent sticking.
• Keep the lid on during the first 30 minutes of simmering.
• Taste a small spoonful to check that the rice is tender before serving.
• Add the peas off the heat so they warm through without prolonged cooking.

Variations

• Use drumsticks: Swap them for the thighs, as suggested in the recipe.
• Choose another colouring: Use 1 tsp Bijol or annatto powder instead of the Sazon packet.
• Use stock powder: Replace the stock cube with 1 tablespoon of chicken bouillon powder.
• Shred the chicken: Pull the cooked meat from the bones and stir it back into the rice for easier serving.

Common mistakes to avoid

• Burning the sofrito: Keep the heat at medium and stir the onion, pepper and garlic for just 1–2 minutes.
• Lifting the lid early: Leave the pot covered during the first 30 minutes so the rice can simmer undisturbed.
• Skipping the rice check: Taste a spoonful after 40 minutes and use the covered resting time if it is still firm.
• Adding peas too soon: Stir in the frozen peas after removing the pot from the heat so they warm in the residual heat.
• Serving chicken in large pieces: Shred it with two forks and return it to the pot if that makes serving easier.

How to store

Cool leftovers and refrigerate them in a covered container, then eat within 3 days. Reheat thoroughly in a covered pan over low heat, adding a small splash of water if the rice seems dry.

Frequently asked questions