🇨🇺 Cuba recipe
Arroz con Pollo
Cuban arroz con pollo is a vibrant one-pot masterpiece where chicken and rice cook together in a fragrant broth tinted golden with bijol or saffron and enriched with beer. Unlike other Latin versions, the Cuban style features a distinct medley of peas, roasted red peppers, and olives that make the dish both beautiful and deeply satisfying. It is comfort food that graces both everyday dinners and festive family tables across Cuba.
Prep20 mins
Cook55 mins
Serves6
Difficultymedium
Ingredients
- 1.5kg chicken pieces (thighs and drumsticks), skin on
- 400g long-grain white rice
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 6 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 250ml Cuban-style lager beer
- 500ml chicken broth
- 1 teaspoon bijol or saffron powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 80g pimiento-stuffed green olives
- 100g roasted red peppers (from jar), cut into strips
- 80g frozen green peas
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 410
- Protein
- 28 g
- Carbs
- 45 g
- Fat
- 12 g
