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Cuban Arroz con Pollo (Chicken with Rice)

Total Time1 hour
Course: dinner, Main Course
Cuisine: Caribbean, Cuban, Latin, Latin American
Keyword: arroz con pollo, chicken, chicken and rice, chicken with rice, rice, yellow rice
Servings: 10 servings

Ingredients

  • 2 large chicken breasts about 2 lbs
  • 2 cups short-grain rice valencia-tyle
  • 4 1/2 cups chicken broth
  • 1/2 large white onion about 1/2 cup chopped
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 cup chopped Manzanilla Spanish olives with pimento about 1/2 a jar
  • 8 garlic cloves
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 2 1/2 tsp adobo
  • 1 1/2 tsp cumin
  • 2 1/2 tsp oregano
  • 1 tsp kosher salt
  • 2 tsp onion powder
  • 1 tsp annatto
  • 1 tbsp white vinegar about two capfuls
  • 1 tsp olive brine
  • 2 bay leaves
  • dash of hot sauce
  • pinch of saffron

Instructions

Boil the chicken

  • Boil 2 large chicken breasts for 30 minutes with 1 tsp garlic powder, 1/2 tsp adobo, 1/2 tsp cumin, 1/2 tsp oregano, 1 tsp kosher salt.

Make the sofrito

  • Meanwhile, make your sofrito. Chop 1/2 large white onion. Chop about 1/4 to 1/3 of each bell pepper (1 green bell pepper, 1 red bell pepper, and 1 orange or yellow bell pepper) until you have about one cup of chopped bell peppers. Chop 1/2 a jar of Manzanilla Spanish olives with pimento until you have about 1 cup of chopped olives Mince 8 garlic cloves. Add the chopped onion, bell peppers, olives, and garlic to a bowl and stir to combine. Set the sofrito aside.

Make the Arroz con Pollo

  • When the chicken is done boiling, transfer it to a plate or cutting board. Using two forks, tear it into pieces as if you were shredding but don't shred it thinly. You want big pieces of chicken in your rice.
    That Planner Friend Tip: You can save the water you boiled the chicken in to use instead of chicken stock. The flavor won't be as strong as store-bought or homemade stock but it works in a pinch.
  • Add 3 tbsp olive oil to a large pot over medium-high heat. Add the pieces of chicken and cook for about two minutes until it has a bit of color. Add in the sofrito and stir to combine. Cook for 10 minutes or until the onions soften while you add the seasoning.
  • Add 2 tsp adobo, 2 tsp oregano, 2 tsp onion powder, 1 tsp garlic powder, 1 tsp annatto, 1 tbsp white vinegar, 1 tsp olive brine, and a dash of hot sauce.
  • After you add the seasonings and the onions have softened, add 2 cups short-grain rice and stir.
  • Add 4 1/2 cups chicken broth along with 2 bay leaves and a pinch of saffron.
  • Bring the pot to a simmer and cook for about 20 minutes until the rice has absorbed all the chicken broth. It should have a creamy, risotto-like consistency.
  • Serve and enjoy on its own or with tostones.