Arroz con pollo

Cuban Arroz con pollo is a traditional rice and chicken dish that has roots in Spanish and Caribbean cuisine. It is a vibrant and flavorful meal that is perfect for gatherings or weeknight dinners. The dish typically consists of chicken pieces that are slowly cooked with spices like cumin, oregano, and garlic, and then combined with rice, peas, and other vegetables. It is then simmered until the flavors are infused into every bite, creating a warm and hearty meal.

The origins of Arroz con pollo date back to the 15th century, when the Spanish explorers arrived in the Caribbean islands and introduced their own culinary traditions to the native populations. The dish soon became popular among the locals, and it began to evolve over time, incorporating local ingredients and spices like achiote, saffron, and annatto. Today, it is considered a staple dish in many Latin American countries, including Cuba, Puerto Rico, and the Dominican Republic.

Cuban Arroz con pollo is particularly unique due to its distinct blend of flavors and spices. The dish includes a base of sofrito, which is a mixture of onions, garlic, peppers, and tomatoes that have been sautéed until they form a paste. This sofrito adds depth and richness to the dish, and it is also used in many other traditional Cuban recipes.

In addition to the sofrito, the dish is also seasoned with a variety of spices, including cumin, oregano, and bay leaves. These spices give the Arroz con pollo its signature flavor, and they are also believed to have health benefits like reducing inflammation and aiding in digestion.

To make the dish, you begin by browning chicken pieces in a large pot or Dutch oven. The chicken is then removed from the pot, and the sofrito is added along with the spices and any additional vegetables like carrots, celery, or bell peppers. The chicken is then added back to the pot along with rice and chicken broth. The mixture is simmered until the rice is tender and the chicken is cooked through.

Cuban Arroz con pollo is typically served with lime wedges, which are squeezed over the dish before serving. This adds a bright and refreshing kick to the flavorful dish, and it also helps to enhance the flavors even further.

Overall, Cuban Arroz con pollo is a comforting and satisfying meal that is perfect for feeding a crowd or for enjoying on a cozy night in. Its unique blend of spices and flavors makes it a beloved dish in Latin American cuisine, and once you try it, you’ll understand why it has been cherished for centuries.

Ingredients:

• 2 lbs of chicken (either breasts, thighs, or a mix)
• 2 cups of rice
• 4 cups of chicken broth
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves of garlic, minced
• 1 can of diced tomatoes (14.5 oz)
• 1 tsp of cumin
• 1 tsp of oregano
• 1/2 tsp of paprika
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1/4 cup of green olives, sliced
• 1/4 cup of capers
• 1/4 cup of white wine
• 1/4 cup of vegetable oil

Directions:

1. Heat up the vegetable oil in a large pot or a Dutch oven over medium-high heat. Add the chicken pieces and brown them on both sides. Work in batches if needed. Remove the chicken from the pot and set aside.

2. In the same pot, add the onions, green peppers, and red peppers. Cook for a few minutes until softened.

3. Add the garlic, cumin, oregano, paprika, salt, and black pepper. Cook for another minute.

4. Add the diced tomatoes, green olives, and capers. Stir well.

5. Add the rice to the pot and stir to coat it with the remaining ingredients.

6. Add the chicken broth and white wine. Stir to combine.

7. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.

8. Arrange the chicken pieces on top of the rice, making sure they are fully submerged.

9. Cover the pot and let it simmer for another 30-40 minutes until the rice is fully cooked and the chicken is tender.

10. Remove from heat and let it sit for 5 minutes.

11. Fluff the rice with a fork and serve. Enjoy!

• Cuban