My Favorite Arroz Con Pollo Cubano

Experience the rich, authentic flavors of Cuba with "My Favorite Arroz Con Pollo Cubano," a vibrant one-pot dish that combines tender, golden-browned chicken thighs with aromatic saffron-infused rice, colorful bell peppers, and savory notes of cumin, oregano, and tomato. Simmered to perfection in a medley of chicken stock, dry white wine, and crushed tomatoes, this recipe is elevated with the addition of green peas and pimento-stuffed green olives for bursts of flavor and textures. Quick to prepare in under 20 minutes and cooked in just one hour, it's an ideal choice for a hearty family meal or a special dinner. Garnished with fresh cilantro, this Cuban classic delivers bold flavors and comforting warmth with every bite, making it a true star among arroz con pollo recipes. Perfect for lovers of Latin American cuisine, this dish is sure to delight!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 3 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 4 cloves Garlic cloves (minced)
• 1 large Yellow onion (finely chopped)
• 1 large Red bell pepper (diced)
• 1 large Green bell pepper (diced)
• 2 tablespoons Tomato paste
• 1 cup Crushed tomatoes (canned)
• 4 cups Chicken stock
• 1 cup Dry white wine
• 2 cups Long-grain rice
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 pinch Saffron threads (optional)
• 1 cup Frozen green peas
• 1 cup Pimento-stuffed green olives (halved)
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.

Step 3

Add the remaining tablespoon of olive oil to the skillet. Sauté the onion, garlic, red bell pepper, and green bell pepper until softened, about 5 minutes.

Step 4

Stir in the tomato paste, crushed tomatoes, cumin, oregano, and saffron threads (if using). Cook for 2 minutes to combine the flavors.

Step 5

Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

Step 6

Add the rice to the pan and stir to coat it with the tomato mixture. Pour in the chicken stock, remaining salt, and pepper, stirring to combine.

Step 7

Nestle the chicken thighs back into the skillet, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.

Step 8

Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.

Step 9

Stir in the frozen peas and halved olives. Cook for an additional 5 minutes to warm through.

Step 10

Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.

Step 11

Garnish with fresh chopped cilantro before serving. Enjoy your flavorful Arroz Con Pollo Cubano!

Nutrition Facts

Serving size	(4197.5g)

Amount per serving	% Daily Value*
Calories	4113.9

Total Fat 239.1g	0%
Saturated Fat 53.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 814.2mg	0%
Sodium 10099.2mg	0%
Total Carbohydrate 220.2g	0%
Dietary Fiber 34.1g	0%
Total Sugars 46.8g
Protein 247.3g	0%

Vitamin D 0IU	0%
Calcium 613.8mg	0%
Iron 32.0mg	0%
Potassium 4303.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 24.6%

Carbs: 21.9%