How to make it

  • This dish was patterned after a Arroz con Pollo I had at a famous Cuban restaurant in NYC.
  • I loved the presentation: unmolded rice and chicken on a plate.
  • We had this with Cuban bread, Sangria and some fried plantains.
  • Remove excess skin and fat from chicken parts and liberally season parts as desired.
  • In a oven proof heavy duty pot, brown the chicken pieces in some olive oil and remove.
  • Discard any excess fat.
  • Cook the onion, peppers and garlic with bay leave until vegetables softened.
  • Return chicken to the pot and add the chicken broth and tomato product.
  • Bring to a boil and cover and cook 15 to 20 minutes.
  • Add rice and saffron if using and bring to a boil again and simmer covered about 10 minutes.
  • Remove from heat and add the 1 cup beer and cover and place pot in a 350F oven for another 20 minutes.
  • Rice should have absorbed practically all the liquid.
  • Stir in the peas and cover and let sit another 10 minutes until rice is fluffy. ..
  • Yield 6 to 8 .
  • Garnish as desired with pimento strips and or olives and fresh chopped cilantro
  • To serve molded: pack some pieces of chicken with the rice mixture into a small bowl and invert onto a serving plate.
  • Note: if you want more of a vivid yellow rice, omit any tomato product and replace with broth , beer or water and use saffron ,or a bit of yellow seasoning to the recipe.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe thanks
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