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Spanish Chicken and Rice (Arroz con Pollo)

To see a video on how to make this dish Click Here or on the play button on the rabove.

INGREDIENTS:

1½ pounds          Boneless, skinless chicken thighs cut into large chunks (or 2 pounds bone-in,                                                                        skin on pieces, about 6 pieces total)
½ teaspoon         Black pepper
2 teaspoons         Olive oil
16 ounces           Old Havana Foods Sofrito - Authentic Cuban Cooking Sauce
8 ounces             Small sweet peas (petit pois), drained, reserve peas and liquid
1 ½ cups            Chicken broth
3 tablespoons      Lime juice from (about 1 large or 2 small limes)
12 ounces           Beer, (use a light bodied beer like a Miller, Budweiser etc., DO NOT use IPA, strong                                                               flavored or dark beer), split into 8 oz and 4 oz (or substitute with chicken broth)
1½ cups             Long grain white rice (jasmine or basmati preferred)
Pinch                 Saffron (optional)

Optional Garnish:

2 ounces             Roasted red pepper (pimento) strips
6 to 8                 Asparagus stalks (freshly steamed or canned)

DIRECTIONS:

  1. Lightly season chicken with pepper. Heat a large stockpot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
  2. Add Old Havana Foods Sofrito - Authentic Cuban Cooking Sauce to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  3. Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
  4. Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.
    Serves 4 to 6.

 

 

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