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Arroz Con Pollo – Cuban Chicken

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Ingredients

Adjust Servings:
6 chicken drumsticks (skin left on or off)
6 chicken thighs (skin left on or off)
salt and pepper
1 - 2 teaspoon dried oregano, divided
2 teaspoons dried chili pepper flakes (or to taste)
2 - 3 tablespoons oil
2 tablespoons fresh lime juice
2 large onions, chopped
1 small green bell pepper, chopped
2 tablespoons chopped fresh garlic
1 - 2 teaspoon ground turmeric
3/4 teaspoon cumin
1 1/2 cups rice, uncooked
1 cup diced cooked ham
2 1/4 cups chicken broth

Nutritional information

668.3
Calories
273 g
Calories From Fat
30.4 g
Total Fat
8.1 g
Saturated Fat
159.2 mg
Cholesterol
457.3 mg
Sodium
51.9g
Carbs
3.9 g
Dietary Fiber
5.8 g
Sugars
44.1 g
Protein
493 g
Serving Size

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Arroz Con Pollo – Cuban Chicken

Features:
    Cuisine:

    Easy and satisfying! We omitted the ham and peas and it was great. I don't like really spicy food but this was just fine with me - flavorful, not really spicy. Will definitely make it again!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Arroz Con Pollo (Cuban Chicken),This has tons of flavor!,Easy and satisfying! We omitted the ham and peas and it was great. I don’t like really spicy food but this was just fine with me – flavorful, not really spicy. Will definitely make it again!,This was SOOOO good! I had never made Arroz con Pollo before, but this was outstanding! Just like you said – very flavorful! I made it in the crockpot, just threw everything in together, and it came out great! Hubby wants it on the weekly dinner rotation now. Thanks Kitten!


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    Steps

    1
    Done

    Sprinkle Chicken With Salt and Pepper, and 1 Tsp Oregano.

    2
    Done

    Heat Oil in a Large Dutch Oven Oven Medium-High Heat.

    3
    Done

    Season Chicken Pieces With Salt and Pepper.

    4
    Done

    Add in the Chicken and Brown on All Sides.

    5
    Done

    Remove the Chicken from the Pan; Drizzle With Lime Juice, Cover; Keep Warm.

    6
    Done

    Add in the Chopped Onion, Bell Pepper, Crushed Chili Flakes and Chopped Garlic to the Pan, Saute Over Medium Heat Until Tender (about 5 Minutes).

    7
    Done

    Stir in 1/2 Tsp Oregano, Tumeric and Cumin; Cook 1 Minute, Stirring Constantly.

    8
    Done

    Stir in the Rice and Ham, Cook 1 Minute; Increase Heat to Medium.

    9
    Done

    Add in the Chicken Broth and Tomatoes (with the Liquid); Bring to a Boil.

    10
    Done

    Add in the Chicken (nestling Into the Rice Mixture); Cover, Reduce Heat, and Simmer For 18 Minutes, or Until the Liquid Is Almost Absorbed.

    11
    Done

    Season With Salt and Pepper to Taste.

    12
    Done

    Stir in the Peas; Cover and Cook For 3 Minutes.

    13
    Done

    Remove from the Heat; Let Stand Uncovered For 5 Minutes.

    14
    Done

    Sprinkle With Olives.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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