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Arroz Con Pollo

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a traditional chicken with rice dish, cuban style

Ingredients

Scale
  • 1 1/2 lbs. chicken breast, sliced into 1 1/2 – 2 inch chunks
  • To taste salt, pepper, and cumin for chicken
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 large green bell pepper
  • 4 cloves garlic, minced
  • 3/4 cup white wine
  • 1 12-ounce bottle beer
  • 3 1/2 cups chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon paprika
  • 1 teaspoon tumeric
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 1/2 cups parboiled rice
  • 1/2 cup frozen green baby peas

Instructions

  1. Preheat oven to 375 F degrees.
  2. Add olive oil to a large dutch oven or skillet with a lid. Heat over medium-high heat. While the oil is heating, season chicken with salt, pepper, and cumin.
  3. Place the chicken in the skillet and brown well. Remove chicken from skillet and set aside.
  4. Add onion to skillet and cook for a couple minutes until onion is translucent. Add garlic and bell pepper. Add white wine. Let cook for several minutes.
  5. Add beer, chicken broth, tomato sauce, paprika, tumeric, cayenne, oregano, cumin, salt, pepper, and the bay leaf.
  6. Add the rice and chicken back to skillet and stir.
  7. Cover the skillet with a lid and place in the oven. Bake for about 20-25 minutes.
  8. Add peas, stir to combine. Cover and bake for another 5-10 minutes.
  9. Garnish with roasted bell pepper & enjoy!

Nutrition

Find it online: https://prairiecalifornian.com/arroz-con-pollo/