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Sundays were made for arroz con pollo. It was the best part of the week! Like my Cuban ropa vieja recipe , this arroz con pollo was born after cooking alongside my mom with a notebook in hand, trying to see exactly how she brings this classic rice dish to life. She cooks a ojo aka with her eyes adding un poquito of this and un poquito of that, and her dishes come out perfect every time. I followed your cooking time closely and the chicken was perfectly cooked, moist and tasty. This recipe is a keeper! Highly recommend! In a large pot or Dutch oven , add the oil and chicken pieces. Turn on the heat to medium-high. Once you start hearing the oil sizzling, brown the chicken on all sides. Reduce heat to medium. Add in the sofrito onions, green bell peppers, and garlic with the chicken. Carefully fold the chicken with the sofrito and cook for minutes. Add the vino seco dry cooking wine , tomato sauce, chopped red pimientos, Sazon Goya, oregano, cumin, salt, pepper, and bay leaf. Stir gently to combine. Cook for minutes. Dissolve 1 chicken bouillon cube into 1 cup of hot water. Stir until it is completely dissolved. Add the homemade chicken stock to the pot with the remaining cups of water and the rice. Bring to a boil, uncovered, stirring slightly so nothing gets stuck to the bottom of the pot. Reduce heat to LOW and cover the pot. Simmer with the lid on. No peeking! Cover with the lid again and cook for an additional 10 minutes. Test it out by tasting a small spoonful. The rice is cooked when it has absorbed most of the liquid and has become tender. Remove the chicken pieces and shred them with two forks then place them back into the pot before serving. Mami does this so it is easier for guests to serve and enjoy. Authentic Cuban arroz con pollo is all about that perfect texture: tender, moist, slightly sticky, and just a tad bit oily. Crunchy or dry rice is the result of overcooking the rice. Arroz con pollo should be more on the moist, tender side than on the dry, grainy side. To fix crunchy, dry rice , you can add 1 cup of water to the pot, cover it with a lid, and let it simmer at LOW heat for 5 minutes. This will help the rice absorb more moisture and soften up. Burnt rice happens to the best of us! Instead, carefully transfer the unburnt parts to a serving dish, leaving the burnt layer behind. If the burnt taste has already seeped in, you might want to start fresh. Next time, try using a Dutch oven or a large pot with a heavy bottom and a lid like this one. My favorite Cuban side dishes to serve with this classic arroz con pollo are:. When reheating rice using the skillet method, add just enough water to create steam. I do not recommend reheating in the microwave. Add 2 tablespoons of water for every cup of arroz con pollo. Turn on the heat to medium-high and let it cook for a few minutes, occasionally stirring gently to ensure even heating. The steam will rehydrate the rice, making it moist and fluffy again. Once heated through, remove from the heat and enjoy. I was not compensated for this post however I was provided with the Staub cast-iron cocotte pictured above. All opinions are my own. Since , Jamie has been developing recipes inspired by her rich Cuban heritage and Latin-inspired recipes influenced by her hometown of Miami. This page may contain affiliate links. Thank you for your support. Please see my affiliate notice for details. Did you make this recipe? Leave a comment and rating below to encourage other readers to try the recipe too. Recipe ratings help food bloggers like me get more visibility online. Thank you so much for your support! Notify me if there is a reply to my comment. This was excellent. Just like what I grew up with in Florida. I would recommend upping the chicken for this amount of rice. Probably suggest 3 lbs minimum, but 4 lbs to make sure every serving has some chicken. I made this for my husband who loves Cuban cuisine. He said it was delicious! I made it exactly as described and it came out perfectly. Made this tonight, used medium grain, so it came out mushier, but still absolutely delicious and one of the easier arroz con pollo recipes I have come across. Alas, my mima was a great cook, but my mother, not so much, so I have no handed down recipes. Beautiful recipe. I used additional chicken stock from a box instead of the wine but followed the rest of your instructions. I used 6 chicken thighs and removed the meat from the bones after cooking for easier eating. Yum, yummy yum. I enjoyed the bit about it being the perfect combination of textures on the tongue. Will make again. I used chicken breasts and shredded it. Other than that , I followed the recipe. My family said this is one of the best dishes I have ever made. Definitely saving the recipe and making it again. I followed your recipe and it was delicious. No green peppers. She always used saffron. Have you made this with saffron instead of Annato or Bijol? Looking forward to making it soon. I am Cuban and be in the US for over 60 years. I love to cook and tried this recipe. I love it. I will try it again. Hi, I saw CHEF on Netflix and he was serving Arroz con pollo cuban style out of his food truck and that inspired me to make this recipe. It is really great, what a wonderful taste, thank you so much for this. I am going to try more of your recipes! Question: why is the pan called a Dutch oven? Here in Holland we call it an enameled pan, never heard of Duct oven ;-. Thanks so much! Awesome, being from Florida, I miss the great Cuban food, I made this for my family, and we loved it. I did not make your Sofrito, as I had some in the fridge, but I will use yours next time. These delicious sounding recipes are so tempting and wonderful to contemplate. They are like very inviting. Very good!! My rice was mushy, so I think I need to wash and rinse several more times before adding to the pot. Definitely will make it again! As a fellow Cuban I approve this recipe- so yummy — only thing different is that I add a can of beer — I like ensopao :. Love this recipe. I added a bit of crushed red pepper and a Serano chili cut in half for a little heat. My family ate everything. Sadly no leftovers for lunch tomorrow. I want to make this! Sounds delicious! Is that a completely different recipe? Yes, it is. I would love to make this recipe but wondering if it would be freezer friendly? Please let me know what you would recommend!? Great recipe! Muy Buena Receta!! Um so I googled this recipe based of an American TV show reference. This blog was the one I settled on. And even then. This sounds like the authentic idsh I grew up with — so will try it soon. How would I make thisfor about 50 people? Would this be doen in the oven? This comment is from an old cuban guy that grew up in Havana in a house with two excellent cooks mother and grandmother and a bunch of kids sister, brother, cousins , The thing I remember the most, beside the great flavor of the dish, is the resulting lightly burnt rice on the bottom of the pan: how we kids and some of the adults used to fight over the RASPA. Thanks to my mother, my american wife learned to cook a decent arroz con pollo with a little raspa in the bottom. Thank you for the recipe; it was delicious. I am not much of a chef, but even still my first attempt at it was quite good, although the rice was a bit too soggy. For my second attempt, after consulting with a friend from Mexico, I used less chicken stock so that the chicken stock and the tomato sauce doubled the rice which was just about perfect. Recently, a local Cuban restaurant that I used to frequent sadly closed its doors, but now at least I do not have to miss their arroz con pollo quite as much. Recipe was a big hit!! I made a couple adjustments due to what I had at home, instead of chicken stock I used chicken broth same ratio as recipe calls for and I used Sazon Goya with Culantro and Achiote and it still turned out amazing. So happy you loved it! For less orange rice lol , you can maybe add a little less Sazon next time. Thank you for sharing your experience with us! I love the recipe. I did make a few minor changes. I use 1 cup of the chicken stock and 1 cup of beer 2. I used breast instead of thighs. Valencia rice. My two cents…. I have a love hate relationship with my Dutch oven. I love to cook sauces and soups in it but anything else I burn the crap out of it, ugh! I definitely make it a point to include helpful info within my posts. Thank you for your kind words! Delicious recipe of arroz con pollo thank you, the only thing I added extra was beer to the requested fluid and cilantro! Hola soy de Havana. On stove top 40ish minutes. We were raised eating this dish! Excellent recipe. Perfect spices. Easy to make and well worth it. Excellent recipe! I grew up in Tampa and have since moved away. One of the things I miss most is the delicious Cuban food! One of my favorite comfort foods is chicken and rice, and this recipe did not disappoint! Bone in, skin on chicken thighs are very flavorful and really sets this dish apart. It really made it taste great! Yes, you can! You may however need to add a bit more liquid to avoid the chicken breasts from drying out. The result will still be moist and delicious! Comfort food for sure! This has become a favorite of my 3 boys and husband. Whenever I need to cook a dish for an event, my sons request this. This recipe was delicious! So easy to cook. Everyone loved it! I added olives to the recipe. Thanks for posting! Plenty of leftovers if cooking for two. Followed the recipe and it worked out well. Great flavor, wonderful taste, easy to follow instructions. No leftovers. I am making this for the second time. This time I added a can of drained and rinsed black beans and I use a can of fire-roasted tomatoes because I do not like tomato sauce. I also added carrots, celery, and a poblano! I just do my own thing but I used this as a guide. It is cooking now. Hopefully, the rice cooks well. I am a little nervous as I added so many extra things but I reduced the amount of stock because the last time I made it the rice was overcooked. It was still delicious though. Any tips? If I can get the texture correct it will be perfect! Hi Marissa! Glad the flavor was on point! My family and I love this recipe but why do I keep burning the bottom of my dutch oven? It could be that the heat was too high. Make sure to reduce the heat to low as you are simmering. So glad you and your family love the recipe! This recipe is on point and right on. Totally loved it, followed recipe almost to a T. Eyed balled my spices and tasted but other than that I truly loved it! Thank you so much for sharing Jamie and now that I found you will be trying other recipes you have blogged or posted about. My husband has developed a tomato allergy. What would you recommend in place of the tomato sauce or just omit that step completely? Thank you! Just note, it will probably taste a bit different than when you originally made it. Do you think Japanese rice will still work in your recipe? Try it out and let me know. I made this last night, and it was delicious! The house still smells great from the cooking aromas. Now I have a buttload of leftover rice that I have to think of a use for. Believe it or not, his economics teacher is having us make recipes to represent different economic systems, which I appreciate. So, he picked this recipe to represent Cuba from what I understand. But, to keep a war from happening, do you have a suggestion for another Cuban recipe we could make instead? Hopefully, the teacher will understand. If not, do I have to use bone-in chicken with skin? This recipe is fabulous! Highly recommend giving this a try!! Still some harder grains. Hmm, could be maybe the pot you used? Glad you enjoyed it though! I made this for dinner last night and it was a hit!! Definitely will be added to the dinner rotation. Both of my parents are Cuban so I grew up eating this and later cooking it for my family. I season with paprika, along with the other spices, and the paprika together with the tomato sauce color the rice yellow. How low do you reduce the heat to? Low or medium? I made this tonight. It tuned out amazing. My family loved it. Even my 5 and 7 year old. It was where all the Goya brand stuff was. One question, my rice came out a bit mushy. Maybe overcooked. Rinsed it first. Could my heat have been too high? Or is the rice supposed to be like this? Still, even with the rice texture seemingly a bit off, the flavors were incredible. Hi Nate! Yes, the rice should be more on the moist side than the dry side. No bueno. Thank you so much! I made this last night and it was fantastic. The flavor was outstanding and my wife loved it as well. This is definitely a dish that is on our permanent recipe rotation. I looked over your site and saved it to my cooking folder as there are quite a few more recipes to try. Thanks for sharing….. I have some questions. Can I add beans? Where can I find Annato powder? And do I wash the rice first? Jamie, Your recipe was a success! To keep the meat moist, I cooked the chicken in butter and covered with a moist paper towel until it was time to add with the rice. My Cuban mom would have been so proud. Everyone had 2nds!! Hi Jamie, Can I use long grain parboiled rice instead of plain white rice? If yes, do I need to change the cooking time? Thanks, Joise. How important is leaving the skin on? Jamie, The first time I made this, the rice at the bottom of the pan burned pretty badly. Most of it was salvageable. Is there any way to avoid this? This recipe looks great. I have made a similar recipe using saffron instead of achiote and throwing it in the Instant Pot. The cook who threw in a little beer probably had a slightly more stew-ish preparation, but I bet it was delicious! Once you have the technique down, you can go nuts! Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer. Home » Recipe Index » Dinners. We usually stick with chicken thighs because they are the most flavorful. You can use drumsticks too, or break apart a whole chicken into pieces. Cuban sofrito. This is the holy trinity of every Cuban recipe. A combination of onions, peppers, and garlic forms the foundation of this dish along with the tomato sauce, vino seco dry cooking wine , chopped red pimientos, and spices. Homemade Chicken Stock. Mami and I made our own stock for this recipe by dissolving a chicken bouillon cube in water. Bouillon cubes are made from concentrated stock and they add such a rich depth of umami flavor to this classic rice dish. This dish is usually made with Valencia short-grain rice or medium-grain rice but we like to keep it easy over here so we use long-grain rice. Use what you have! How do I know if the rice is cooked? If the rice is not yet cooked , turn the heat off, place the lid back on, and let it continue to cook with the residual heat for another minutes. If the rice is cooked , remove from the heat. Stir in the frozen peas so they warm through with the residual heat. Troubleshooting Authentic Cuban arroz con pollo is all about that perfect texture: tender, moist, slightly sticky, and just a tad bit oily. Rice is crunchy or dry? Rice burned or stuck to the bottom of the pot? Storage Tips Store leftovers in an airtight container at room temperature for up to 2 hours. Transfer any remaining arroz con pollo to the fridge and enjoy within days. For longer storage, portion the cooled arroz con pollo into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Quick Reheating Instructions When reheating rice using the skillet method, add just enough water to create steam. By: Jamie Silva. Tender chicken, simmered with Cuban sofrito, aromatic spices, Sazon, and homemade chicken stock, mixed in with fluffy yellow rice. It's an effortless one-pot dinner that practically prepares itself. Prep Time 15 minutes mins. Cook Time 40 minutes mins. Total Time 55 minutes mins. Cuisine Cuban. Servings 6 servings. Dutch Oven. Cook Mode Prevent your screen from going dark. You want to add the chicken to the cold oil so it doesn't stick to the bottom of the pot pro tip! Make sure the sofrito doesn't burn, keep an eye on it. Meanwhile, let's make the homemade chicken stock. If you're using chicken bouillon powder, use 1 tablespoon. After 30 minutes, remove the lid and stir the rice so it doesn't stick to the bottom of the pot. After 40 minutes, give the rice another stir and make sure it is cooked. Taste and adjust seasoning as needed. Optional : Remove the chicken pieces and shred them with two forks then place them back into the pot before serving. Mami does this so it is easier for guests to serve and eat. Final thoughts : Authentic Cuban arroz con pollo is all about that perfect texture: tender, moist, slightly sticky, and just a tad bit oily. It's like the goldilocks of rice dishes — not too dry, not too moist, just right. That moisture? It's all thanks to the juicy chicken and the flavorful broth that gets soaked up by the rice as it cooks. When it comes to arroz con pollo, a little stickiness is actually a good thing! Serving: 1 serving Calories: kcal Carbohydrates: Did You Make This? I want to know! Leave a Rating and a Comment Cancel reply Did you make this recipe? Comment Recipe Rating Recipe Rating. Leave this field empty. Albert Lopez. Great to hear! This was amazing and actually easy as and delicious. Hi, This sounds like the authentic idsh I grew up with — so will try it soon. I absolutely agree, Ralph. The raspa is sometimes the best surprise at the bottom of the pot! Valencia rice It was perfect!!! Hello neighbor! So happy you loved this recipe, Marissa! I, too, love me some chicken thighs, yum! Jackie, this warms my heart — thank you for sharing! Thank You, Ashley. What kind of pot do you use? Trying to double the serving size for 8 people. Same here!! It looks so good! Oh and I was about a teaspoon short of Cumin but substituted it with Coliander. It would just be added flavor. Let me know how it goes, Simon! What is annatto powder? What can be substituted for it? You can substitute it for Sazon or Bijol. Learn More. Shop Kitchen Essentials. A Sassy Spoon Recipes. As Seen In. Footer Cuban Classics Cuban black beans and rice Sweet plantains Cuban chicken fricassee Cuban pollo a la plancha Yuca chips cassava chips Traditional Cuban red beans Arroz con pollo Cuban chicken and rice Authentic Cuban ropa vieja shredded beef. Main Dish Favorites Classic tuna salad recipe Cuban roast pork lechon asado Healthy turkey meatballs Crispy shredded beef vaca frita Quick honey mustard salmon Yellow rice with shrimp Cuban steak and onions Fried pork chunks masitas de puerco. Cuban chicken soup sopa de pollo. Quick chicken tortilla soup. Cuban beef stew carne con papas. Vegetarian thai coconut soup. Galician white bean soup. Cuban lentil soup potaje de lentejas. Ajiaco cubano stew. Looking for something? Your vote:.

Arroz Con Pollo A La Chorrera

La Chorrera buying powder

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La Chorrera buying powder