Arroz con Pollo
Arroz con pollo traveled to Cuba with Spanish settlers, who brought the technique of simmering rice and meat together in one pot from Valencia's paella tradition. Cuban cooks adapted it to the island's pantry, swapping the expensive saffron of the Spanish original for achiote oil, a cheaper spice made from annatto seeds that gives the rice its characteristic golden-orange color. The dish became a fixture of Sunday family lunches across the island, prized because it turns a handful of ingredients into a full meal cooked in a single pot. The rice is the real test of a cook's skill: it has to absorb every drop of the seasoned broth and finish tender without turning to mush, which is why Cuban grandmothers insist on resisting the urge to stir once the lid goes on.
Chicken and rice cook together
The chicken browns first, then the rice simmers right in the same pot, soaking up all the flavor of the broth.
Achiote gives it its color
Annatto (achiote) oil tints the rice a warm golden-orange, standing in for the saffron used in Spanish paella.
A splash of beer deepens the broth
A little beer or dry wine simmered into the sofrito adds a subtle bitterness that balances the sweetness of the peppers.
Finished with peas and pimentos
Sweet peas and strips of roasted red pepper are scattered over the top just before serving for color and freshness.
Ingredients 4 servings
- 1.2 kg chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 onion and 1 green bell pepper, finely chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped, or 200 g canned crushed tomatoes
- 1 tsp achiote (annatto) powder or paste
- 400 g long-grain rice
- 700 ml chicken stock, plus 100 ml beer or dry white wine
- 100 g frozen peas and 1 roasted red pepper, sliced, for garnish
How to make it
- 1Season the chicken thighs with salt and pepper and brown them in olive oil over medium-high heat, then set aside.
- 2In the same pot, cook the onion and green pepper for 5 minutes until softened, then add the garlic and cook 1 minute more.
- 3Stir in the tomatoes and achiote and cook for 3–4 minutes until the fat turns a deep orange-red.
- 4Add the rice and stir for a minute so every grain is coated in the sofrito.
- 5Pour in the stock and beer, nestle the chicken back into the pot, and bring to a boil.
- 6Cover, reduce the heat to low, and simmer for 20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- 7Rest off the heat for 5 minutes, then scatter the peas and roasted pepper over the top before serving.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
