Cuban
Arroz con Pollo Cubano
Tender chicken cooks with sofrito, tomato, beer, and seasoned yellow rice until the grains are savory and stained gold. A few peas, olives, and pimientos finish it in the Cuban home-style way.
Watch it madeCocina Con Fujita · 25:39
Ingredients
- Bone-in, skin-on chicken thighs2, about 1 lb
- Sour orange juice2 tbsp
- Garlic cloves, minced3
- Dried oregano1/2 tsp
- Ground cumin1/2 tsp
- Kosher salt1 tsp, divided
- Black pepper1/4 tsp
- Olive oil1 tbsp
- Yellow onion, finely chopped1/2 small
- Green bell pepper, finely chopped1/2 small
- Tomato sauce1/4 cup
- Dry white wine2 tbsp
- Chicken broth1 cup
- Light lager beer1/4 cup
- Bijol or ground annatto1/4 tsp
- Bay leaf1
- Valencia or long-grain white rice, rinsed and drained3/4 cup
- Green olives with pimiento, sliced2 tbsp
- Frozen peas1/4 cup
- Roasted red pimiento strips2 tbsp
Method
- Rub the chicken with sour orange juice, 2 minced garlic cloves, oregano, cumin, 1/2 tsp salt, and black pepper, then let it marinate for at least 20 minutes.
- Heat the olive oil in a small Dutch oven or heavy saucepan over medium-high heat.
- Shake excess marinade from the chicken, reserve the marinade, and brown the chicken skin-side down for 5 minutes, then turn and brown for 3 minutes more.
- Transfer the chicken to a plate and lower the heat to medium.
- Add the onion and green bell pepper to the pot and cook for 5 minutes, scraping up the browned bits.
- Stir in the remaining minced garlic and cook for 30 seconds.
- Add the tomato sauce and cook for 2 minutes until it darkens slightly.
- Pour in the white wine and reserved marinade, then simmer for 1 minute.
- Add the chicken broth, beer, bijol, bay leaf, and remaining 1/2 tsp salt, then bring to a simmer.
- Stir in the rinsed rice and olives, nestle the browned chicken pieces on top, and bring the liquid back to a gentle boil.
- Cover tightly, reduce the heat to low, and cook for 22 to 25 minutes, until the rice is tender and the chicken is cooked through.
- Scatter the peas and pimiento strips over the rice, cover again, and rest off the heat for 10 minutes.
- Fluff the rice gently around the chicken, discard the bay leaf, and serve hot.
Common questions
Can I substitute regular orange juice for sour orange juice in Cuban arroz con pollo?
Yes. Use regular orange juice mixed with a little lime juice or vinegar to mimic sour orange. A good starting point is 3 tablespoons orange juice plus 1 tablespoon lime juice per 1/4 cup sour orange juice.
How long should I marinate the chicken before cooking?
At least 20 minutes works, but 1 to 4 hours gives better flavor. Don’t marinate much longer than overnight, because the acid can start making the chicken texture slightly mushy.
What are the most common mistakes when making arroz con pollo Cubano?
The biggest mistakes are not browning the chicken enough, burning the garlic, and adding too much liquid. Also avoid stirring the rice too much once it’s added, or it can get gummy instead of fluffy.
How do I store and reheat leftovers without drying out the rice or chicken?
Cool quickly, then refrigerate in an airtight container for up to 4 days. Reheat covered with a splash of broth or water over low heat, or microwave in short bursts until hot, stirring once.
What should I serve with arroz con pollo Cubano?
It’s usually hearty enough on its own, but it pairs well with fried sweet plantains, a simple green salad, avocado slices, or black beans. Add lime wedges and extra olives if you want a brighter finish.