Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 4

Cuban chicken and rice (Arroz con Pollo) comes in many variations; however, it always starts with sofrito, a sautéed mixture of onion, bell pepper, and garlic. We use turmeric to color the rice yellow; other versions use annatto seeds or saffron.

Marie Simmons
Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1 drumstick, 1 thigh, and 1 cup rice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.

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  • Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken, nestling into the rice mixture. Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes. Sprinkle with olives.

Nutrition Facts

469 calories; calories from fat 20%; fat 10.2g; saturated fat 2.3g; mono fat 3.7g; poly fat 2.8g; protein 34.6g; carbohydrates 55.5g; fiber 4.1g; cholesterol 108mg; iron 3.1mg; sodium 797mg; calcium 75mg.
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