Arroz Con Pollo (Cuban Chicken with Rice)
by Deb
dinnerCuban
Yield: Serves 8Prep: 1 hourCook: 30 minutesTotal: 1 hour 30 minutes
Ingredients
produce
- 1/4 cuppimiento or roasted red pepper strips(drained rinsed bottled)
- 2 mediumonions(chopped)
- 1green bell pepper(chopped)
- 3garlic(chopped)
- 1 lbtomatoes(seeded and chopped)
- 3garlic
protein
- 4chicken thighs
- 4chicken drumsticks
- 3 ounceSpanish chorizo(skin discarded and sausage cut into 1/4-inch-thick slices)
- 4chicken breast halves(with bone, halved crosswise)
grain
- 2 cuplong-grain white rice
pantry staple
- 1 1/2 teaspoonpaprika(preferably the hot stuff)
- 1 1/2 cupchicken broth(reduced-sodium)
- 2 teaspoonground cumin
- 2 teaspoondried oregano(crumbled)
- 1 tablespoonolive oil
- 2 tablespoondistilled white vinegar
- 2 teaspoondried oregano
other
- 12 ouncebeer(not dark)
- 2Turkish bay leaves
Instructions
- Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
- Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.
- Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.
- Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
- Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
- Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged.
My notes
The only thing I’d change next time is to add much more kick to this recipe. I’d swap the regular paprika with the spicy stuff, and add quite a bit more. In addition, I might finely dice some green pepper on top, instead of the pimentos or red pepper strips. I think it might be a prettier, more texture-contrasted garnish.