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cuban arroz con pollo

Arroz Con Pollo

This authentic Arroz Con Pollo combines tender chicken with aromatic rice, creating a vibrant one-pot meal infused with Spanish flavors. The combination of spices, olives, and vegetables creates a colorful dish that's both comforting and impressive, with a depth of flavor enhanced by cooking the rice in beer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Cuban
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Adobo Seasoning
  • 2 tablespoons kosher salt
  • 2 teaspoons granulated garlic
  • 1 teaspoon ground cumin
  • 2 teaspoons granulated onion
  • 1 teaspoon paprika
  • 2 teaspoons black pepper
  • 2 teaspoons turmeric
  • 1 tablespoon dried oregano
Main Ingredients
  • 1 cup manzanilla Spanish olives with pimento
  • 1 medium red bell pepper finely diced
  • 2 tablespoons olive oil
  • 1 large Spanish onion finely diced
  • 4 chicken thighs bone-in, skin-on (or boneless skinless chicken breasts)
  • 3 cloves garlic minced
  • 1 poblano pepper finely diced
  • 2 cups long grain white rice
  • 2½ cups chicken stock
  • 12 ounces beer one bottle
  • ½ teaspoon chili oil
  • 1 cup frozen sweet peas
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • Large pot
  • Small bowl

Method
 

  1. Prepare the Adobo seasoning by combining kosher salt, granulated garlic, ground cumin, granulated onion, paprika, black pepper, turmeric, and dried oregano in a small bowl. Mix thoroughly.
  2. Prepare your sofrito by finely dicing the Spanish onion, red bell pepper, and poblano pepper. Mince the garlic cloves.
  3. Heat olive oil and chili oil in a large pot over medium-high heat until shimmering.
  4. Season chicken thighs generously with the Adobo mixture. Place them skin-side down in the hot oil and sauté until golden brown and crispy. Remove to a plate.
  5. Add the prepared sofrito (onions, peppers, and garlic) to the same pot and cook for 4-5 minutes until softened and fragrant.
  6. Add the rice, chicken stock, and beer to the pot, stirring well to combine.
  7. Return the chicken to the pot, nestling the pieces into the rice mixture.
  8. Cover the pot, reduce heat to low, and simmer until the liquid is nearly absorbed, about 10-15 minutes.
  9. When the rice is almost done, add the frozen sweet peas and continue to simmer until they're warmed through, about 5 more minutes.
  10. Stir in the Spanish olives with pimento.
  11. Garnish with fresh cilantro and serve with lime wedges for squeezing.

Notes

Store any leftover Adobo seasoning in an airtight container - it's versatile and delicious on many dishes. For a healthier version, substitute brown rice, but increase cooking time by about 20 minutes. If you can't find poblano peppers, green bell peppers make a fine substitute. This dish pairs wonderfully with warm corn or flour tortillas and a simple side salad with avocado.
Leftovers can be refrigerated for up to 4 days and actually taste even better as the flavors continue to meld. For a complete meal, serve with a cold beer, sangria, or tangy lime agua fresca.