Cuban Chicken Recipes | Arroz con Pollo (Chicken with Rice) Recipe at LatinCooks.com

Arroz con pollo, Cuban-style chicken-flavored rice, is a favorite dish of mine that your family will love.
Recommended side dishes include platanos maduros, and a lettuce and tomato salad.
Cooking Time: 45 minutes
Serves 6 to 8

Ingredients:

4 pounds whole chicken, cut into 8 pieces

1 large finely chopped white onion
1 large finely chopped green bell pepper
1 large finely chopped white onion
3 roasted red bell peppers, diced

2 finely chopped cloves of garlic
½ cup canned tomato sauce
½ cup dry white wine
½ teaspoon salt
1 tablespoon ground cumin
½ teaspoon dried oregano
1 bay leaf
4 cups water
1 packet of saffron, preferably Sazon Goya
   Con Azafran (see top right picture)
12 fluid ounces of beer
1 cup frozen sweet peas
¼ cup extra virgin olive oil
1 pound Valencia or Uncle Ben's
    Whole Grain Brown Rice

Directions:

1. Coat the bottom of a large saucepan with olive oil and heat over a high heat.

2. Add the chicken, garlic, onion, and bellpepper and cook until the chicken pieces are golden brown.

3. Add the tomato sauce, water, and wine and bring to a boil over medium heat.

4. Stir in the salt, oregano, cumin, bay leaf, and saffron, and then add the rice.

5. Continue to cook over a medium heat, uncovered, until the wine has been absorbed by the rice.
6. Add the beer, peas, and roasted peppers. Cover and cook for 20 minutes.
7. Remove from the heat and add the extra virgin olive oil.
8. Let stand for 10 minutes before serving.