Chicken with Rice

Name: Chicken with Rice (Arroz con Pollo)
Yield: Serves 4
Cuisine: Cuban
Ingredients: 2 teaspoons dry white wine; 6 ounces boneless skinless chicken breasts; ¼ cup chopped cachucha or red bell pepper, plus additional for garnish; 1 teaspoon salt; ¼ teaspoon pepper; ½ cup olive oil; ½ yellow onion, chopped; 1 ají or ¼ jalapeño pepper, chopped; ½ cup plus 2 tablespoons arborio rice or short-grain white rice; Hard-boiled egg slices, for garnish; ¼ teaspoon saffron threads; 2 tablespoons ketchup; 3 cups chicken broth; Dash of light beer; 2 tablespoons cooked peas, for garnish; 1 tablespoon chopped fresh parsley, for garnish; 1 clove garlic, minced; ¼ teaspoon ground cumin

Arroz con Pollo

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

6 ounces boneless skinless chicken breasts
1 teaspoon salt

Americas
Cuba
Main course
Caribbean

Method

Cut the chicken into ½-inch pieces and season with the salt and pepper. Heat the olive oil in a large frying pan over high heat for 1 minute. Add the chicken and sear over high heat, turning the pieces until they are brown on all sides.

Lower the heat to medium and add the onion, cachucha and ají peppers, and garlic. Sauté for 3 to 5 minutes, then add the rice, wine, cumin, and saffron,