Best 6 Arroz Con Pollo Cuban Style Recipes

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¡Hola, amantes de la comida! Si estás buscando una receta de arroz con pollo al estilo cubano que sea sabrosa, fácil de seguir y que deje a tu familia y amigos pidiendo más, ¡has llegado al lugar correcto! Prepárate para sumergirte en la rica cultura culinaria cubana y aprender a preparar un plato que es a la vez reconfortante y delicioso. ¡Abróchate el delantal y empecemos!

Let's cook with our recipes!

ARROZ CON POLLO - CUBAN STYLE



Arroz Con Pollo - Cuban Style image

Make and share this Arroz Con Pollo - Cuban Style recipe from Food.com.

Provided by Chef Marisol

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast
6 (12 ounce) bottles beer
1 (12 ounce) arborio rice
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons salt
2 tablespoons pepper
5 cups hot chicken broth
2 medium onions, chopped fine
1 small green pepper, chopped fine
2 fresh garlic cloves, chopped fine
4 tablespoons corn oil

Steps:

  • Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
  • Heat chicken broth.
  • In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
  • Don't cook the chicken completely. Take chicken out and set aside.
  • To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
  • Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
  • When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
  • Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
  • Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.

Nutrition Facts : Calories 892.5, Fat 18.1, SaturatedFat 4.3, Cholesterol 72.6, Sodium 2238.2, Carbohydrate 103.6, Fiber 5.3, Sugar 6, Protein 40.5

ARROZ CON POLLO



Arroz con Pollo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 bone-in, skin-on chicken thighs
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup long-grain rice
1/4 cup finely chopped onion
1 tablespoon minced garlic
One 8-ounce can tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 chicken bouillon cube

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
  • Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
  • Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
  • Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

PUERTO RICAN ARROZ CON POLLO



Puerto Rican Arroz con Pollo image

This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.

Provided by Cheri Raxter

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 12

Number Of Ingredients 20

3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
¼ cup canola oil
¼ pound salted pork, chopped into bite-sized pieces
¼ pound cooked ham, chopped into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
¼ cup sofrito (such as Goya®)
¼ cup recaito (such as Goya®)
¼ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
1 tablespoon capers
6 cloves garlic, diced
1 (8 ounce) can tomato sauce
¼ cup rinsed and diced Spanish olives
3 cups chicken broth
1 (1.41 ounce) package sazon seasoning with coriander and achiote
3 cups uncooked white rice

Steps:

  • Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
  • Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
  • Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
  • Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

Nutrition Facts : Calories 491 calories, Carbohydrate 41.3 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 6 g, Sodium 1315.2 mg, Sugar 2.2 g

ARROZ CON POLLO



Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

ARROZ CON POLLO (CUBANO)



Arroz Con Pollo (Cubano) image

In Cuba, "arroz con pollo" has the same status of a national dish. But even among serious cooks, the rules for constructing it are changing. The freshly made pastes (adobo and recaito), as well as the flavor-intensive olives, capers, and pimientos, still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. Plantanos fritos (sautéed sweet bananas) are the classic accompaniment to this dish

Provided by Witch Doctor

Categories     One Dish Meal

Time 7h30m

Yield 5-8 serving(s)

Number Of Ingredients 30

1 roasting chicken, cut up as directed
1 smoked kielbasa, sausage, cut in 2 inch pieces
2 teaspoons olive oil
2 large garlic cloves, minced
1 tablespoon oregano
1 teaspoon vinegar or 1 teaspoon freshly squeezed lime juice
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, smashed flat
1 small onion, coarsely chopped
1 stalk celery, cut up
4 -5 sprigs cilantro
4 cups water
1 small onion
2 italian green peppers or 1 green bell pepper, cored and seeded
6 aji dulce chilies, if available, cored and seeded
1 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon turmeric
1 bay leaf
3 sprigs cilantro, to taste
3 tablespoons olive oil
1/4 cup salt pork, diced
1 (8 ounce) can tomato sauce
12 ounces beer
2 cups medium grain white rice
18 pimento stuffed olives, cut in half
1 (4 ounce) jar pimiento strips
1 cup peas (fresh or frozen)

Steps:

  • Cut the chicken into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock.
  • Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour to absorb the flavors.
  • Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot.
  • Coarsely chop the recaito ingredients, then process them together in a food processor until finely minced but not watery.
  • Heat the oil over medium heat in a large, wide, heavy bottomed saucepan, Dutch oven, or skillet. Add salt pork and cook 3 to 5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and sausage pieces and cook another 10 minutes to brown all pieces on both sides.
  • Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 ½ cups stock and 1 ½ cups beer). Add the cumin, paprika, chili powder, turmeric and bay leaf and the rice. Bring to a boil. Return chicken to the pan. Stir in the olives and some salt, if needed. Reduce heat and boil gently, uncovered, until all the surface water disappears (Cuban cooks say to cook uncovered until the rice is dry). With a wooden spoon, turn up the rice from the bottom of the pot.
  • Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan.
  • Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas. Scrape up the pegao (the bottom crust) with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.

Nutrition Facts : Calories 659.7, Fat 24.3, SaturatedFat 5.6, Cholesterol 52.7, Sodium 1381, Carbohydrate 83.7, Fiber 7.6, Sugar 10, Protein 22

ARROZ CON POLLO



Arroz con Pollo image

Categories     Blender     Chicken     Poultry     Rice     Tomato     Bake     Sauté     Dinner     Spice     Saffron     Pea     Party     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 27

For chicken
3 large garlic cloves, coarsely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon vegetable oil
1 tablespoon unsalted butter
For rice
1 lb onions, chopped (2 1/2 cups)
2 green bell peppers, chopped
3 large garlic cloves, minced
1/4 teaspoon crumbled saffron threads
1/4 cup dry white wine
2 teaspoons ground cumin
2 teaspoons salt
1 Turkish or 1/2 California bay leaf
1 (14- to 15-oz) can diced tomatoes, including juice
1 1/2 cups low-sodium chicken broth (12 fl oz)
1 1/2 cups water
2 cups long-grain white rice (3/4 lb)
1 cup frozen baby peas (not thawed; 5 oz)
1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed
1/4 cup drained chopped bottled pimientos (2 oz), rinsed
Special Equipment
a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)

Steps:

  • Prepare chicken:
  • Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
  • Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
  • Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
  • Prepare rice and bake arroz con pollo:
  • Put oven rack in middle position and preheat to 350°F.
  • Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
  • While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
  • Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
  • Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
  • Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
  • Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your Arroz con Pollo. Look for plump, juicy chicken pieces, flavorful sofrito, and a good quality Spanish rice.
  • Don't overcrowd the pot. If you overcrowd the pot, the rice will not cook evenly and will be mushy. Add the rice in a single layer and do not stir it too much.
  • Use a heavy-bottomed pot. A heavy-bottomed pot will help to evenly distribute the heat and prevent the rice from sticking.
  • Cook the rice until it is tender but still has a slight bite to it. Overcooked rice is mushy and unpleasant. To test the rice, take a bite of it. It should be tender but still have a slight bite to it.
  • Serve the Arroz con Pollo with your favorite toppings. Some popular toppings include black beans, corn, avocado, and cilantro.

Conclusion:

Arroz con Pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give Arroz con Pollo a try. You won't be disappointed!

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