Arroz con Pollo Cuban Chicken and Rice

Recipe from: Hortensia Rodriguez (Betty's mom) and Betty Hakes

 Try eating this with a fresh raw banana, a lot healthier than fried plantains!

 

* This is the original recipe - click here if you want to see the simplifed recipe using boneless-skinless chicken breasts

ingredients:

Extra Virgin Olive oil (enough to cover bottom of pan)
4 chicken breasts with with bone ( the bones add flavor) 
1 large onions, finely chopped
3 garlic cloves, finely chopped
8 oz can tomato sauce
½ C vino seco (Goya) or dry cooking wine.
4 Cups of Chicken broth
2 Cups of beer (grab 2 bottles of beer - after you use 2 cups for the meal you'll have a little left over for the chef)
2 tsp cumin
2 tsp oregano
2 tsp black pepper
salt & pepper to taste
pinch of Bijol (yellow food coloring)
1 can of small peas (or frozen peas, defrosted)
1 jar of roasted red peppers (optional)
3 Cups of White rice (Golden Canilla or Uncle Bens long grain rice)

 

direction:

Season chicken pieces with salt & pepper to taste.

In a large heavy bottom stock pot add olive oil and brown chicken pieces over medium-high heat.

Add onions and garlic and sauté with chicken until onions are translucent and chicken is browned. 

Add tomato sauce and ‘vino seco’ (dry cooking wine).

Reduce temperature to medium and cook for about 5 min’s. 

Add chicken broth, beer, cumin, oregano, black pepper and a pinch of Bijol.

Taste broth for seasoning and modify if necessary.

Raise temperature to allow broth to come to a boil and let chicken cook in broth for about 10 minutes.

When chicken is half way cooked add white rice and the liquid from the can of peas (if using) and let it come to a boil. Reduce temperature and cook for about 20- 40 minutes until all water is absorbed.

Place on serving platter, add peas to the top and garnish with roasted red peppers.

 

yields: 6 servings