Cuban Chicken and Rice (Arroz con Pollo)

Updated and Simplified! (7/9/09)

I've made the original recipes plenty of times, even featured it with Rita on the Cooking with Rita Show. Although, I wanted to find an even easier way to make this delicious meal by using boneless chicken breasts. I was in a hurry (as I'm sure you are too) and streamlined the original chicken and rice recipe as follows.

 

Personal note: The smell of this dish brought back memories of Abuela (my grandmother) cooking in the afternoon. Her memory lives on forever.

Serves: 4

• Extra Virgin Olive oil (enough to cover bottom of pan - approx 2 Tablespoons)
• 3 large boneless-skinless chicken breasts
• Kosher Salt, Fresh Ground Pepper (to taste)
• 1 Tablespoon Dried Oregano
• 1/4 cup of Sofrito (from frozen, defrosted at room temperature for about 1 hour)*
• 1 (12 oz) can of beer
• 1 (8 oz) can tomato sauce
• 1 (27 oz) can/container Chicken broth
• 1/2 tsp Bijol (yellow food coloring)
• 2 cups of white rice (uncooked)
• 1 bag of frozen small peas (optional)
• 1 jar of roasted red peppers (optional)
  

*Sofrito is a mixture of minced onion, garlic and red pepper. Cuban's use this mixture for many of its foods. When making, use 1 regular Vidalia onion, 1 small red pepper and about 2 - 4 cloves of garlic. Process in a food processor and then freeze in about 1/4 cup containers or freezer bags.

Instructions:

1. Season chicken breasts with kosher salt, pepper and dried oregano.
2. In a large heavy bottom stock pot add olive oil and sofrito and saute over medium-high heat for about a minute.
3. Add chicken breasts and sear on each side for about 1 - 2 minutes.
4. Add beer, reduce heat to medium and cook for 5 minutes.
5. Add chicken broth, tomato sauce, Bijol, and about 1/2 - 1 tsp of Kosher Salt. Stir to mix ingredients.
6. Add rice, stir again. Raise heat to high and bring mixture to a boil.
7. Once boiling, reduce to low, cover and simmer for about 30 - 40 minutes, or until all liquid is absorbed.
8. Remove from heat and let sit for about 5 minutes. Serve and eat!
9. Top with peas and roasted red peppers if desired, or serve with other vegetable.