My Favorite Arroz Con Pollo Cubano Recipe

Name: My Favorite Arroz Con Pollo Cubano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves, peeled; 1 tablespoon salt (sea or kosher); 1 teaspoon pepper, fresh ground; 1/3 cup orange juice, fresh squeezed; 1/3 cup lime juice, fresh squeezed; 4 lbs chicken breasts, bone-in, skin removed; 1/4 cup olive oil; 2 medium onions, finely chopped; 1 large green bell pepper, peeled, cored, seeded and finely chopped; 3 cups chicken broth, preferably homemade without salt; 6 saffron strands, toasted over medium heat for 30 seconds; 2 tablespoons tomato paste; 1 small hot red pepper, stemmed, seeded and finely chopped; 2 cups rice (Valencia, short grain); 1/2 - 1 cup white wine, dry; 1 1/2 cups baby peas (frozen or fresh and steamed); 1 large sweet red pepper, roasted over an open flame, skinned, cored, seeded and cut into strips

Servings: persons

6 garlic cloves, peeled
1 tablespoon salt (sea or kosher)
1 teaspoon pepper, fresh ground
1/3 cup orange juice, fresh squeezed
1/3 cup lime juice, fresh squeezed
4 lbs chicken breasts, bone-in, skin removed
1/4 cup olive oil
2 medium onions, finely chopped
1 large green bell pepper, peeled, cored, seeded and finely chopped
3 cups chicken broth, preferably homemade without salt
6 saffron strands, toasted over medium heat for 30 seconds
2 tablespoons tomato paste
1 small hot red pepper, stemmed, seeded and finely chopped
2 cups rice (Valencia, short grain)
1/2 - 1 cup white wine, dry
1 1/2 cups baby peas (frozen or fresh and steamed)
1 large sweet red pepper, roasted over an open flame, skinned, cored, seeded and cut into strips

1
Chop the garlic on a cutting board.
2
Sprinkle the salt and pepper over the garlic and, with a fork, mash the garlic/salt/pepper into a paste.
3
Combine the garlic paste, orange juice and lemon juice.
4
Wash and pat dry the chicken breasts.
5
Place chicken and garlic/juice mixture in a large zip-lock bag or into a glass dish with a cover.
6
Refrigerate for at least one hour, turning the chicken pieces in the marinade midway through the hour.
7
Heat the oil over medium heat in a paellera or wide, shallow pan.
8
Remove chicken from marinade, reserving the marinade.
9
Blot the chicken dry with paper towels and brown the pieces in the hot oil.
10
If necessary, do this in batches--allow the individual pieces to brown on both sides.
11
Remove and set browned chicken aside.
12
In the same oil, saute the onion and green pepper about three minutes until onion is translucent.
13
Add the broth, saffron, tomato paste, hot pepper, reserved marinade and the chicken and simmer for about three minutes.
14
Add the rice and stir just enough to cover the rice with liquid.
15
If the rice is not covered, add enough wine to cover.
16
Simmer, uncovered, until the liquid is absorbed and the rice is cooked, about thirty minutes.
17
If necessary, add additional broth and/or wine.
18
When the chicken is almost done, warm the peas.
19
When the rice is cooked, remove from heat and garnish the dish with the peas and roasted red pepper strips.

1861

kcal

Calories

Fat

148

Carbs

218

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 garlic cloves, peeled, 1 tablespoon salt (sea or kosher), 1 teaspoon pepper, fresh ground, 1/3 cup orange juice, fresh squeezed, and more.

Yes, My Favorite Arroz Con Pollo Cubano falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Favorite Arroz Con Pollo Cubano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions