This is one of the most beloved of chicken dishes in Cuba, is quick and easy and can be served with a salad, fried plantains or even a banana. The Arroz con Pollo can make any meal special.
Ingredients:
- 8 chicken thighs or legs, skin on
- 1/2 cup olive oil for frying
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons cumin, ground
- 1 large onion, chopped
- 1 large red pepper, chopped
- 4 cloves garlic, crushed
- 2 cups chicken broth
- 1 (8 oz) can tomato sauce
- 1/2 teaspoon Bijol® condiment
- 1 bay leaf
- 2 teaspoons oregano
- 2 cups rice
- 1/2 cup frozen green baby peas (optional)
Directions:
In a large pot over medium-high heat, add the oil and sauté the chicken, browning on both sides. Season with salt, pepper and dashes of cumin. Remove chicken once fat has been released. Reserve.
In the same pot you fried the chicken in, sauté the onion and red pepper over medium heat until the onion is translucent. Add the crushed garlic and cook an additional minute or two, stirring frequently.
Return chicken to the same pot; add broth, tomato sauce, Bijol, bay leaf, oregano, cumin, salt and pepper. Add the rice, stir to coat and full submerge it. Bring to a boil and reduce heat to low. When the rice has absorbed some of the liquid, cover and simmer on low heat for about 30 to 45 minutes, or until the rice is fully cooked.
Add the frozen peas during the last five minutes of cooking only.
