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!
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Recipe Information
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)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
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.
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.
Stir in the tomato paste, crushed tomatoes, cumin, oregano, and saffron threads (if using). Cook for 2 minutes to combine the flavors.
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
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.
Nestle the chicken thighs back into the skillet, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.
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.
Stir in the frozen peas and halved olives. Cook for an additional 5 minutes to warm through.
Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
Garnish with fresh chopped cilantro before serving. Enjoy your flavorful Arroz Con Pollo Cubano!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.2 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 611 mg | 13% | |
*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.
