Print

Family Style Cuban Arroz con Pollo


  • Author: carissashaw
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x
Scale

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 1 1/2 green bell peppers, seeded and chopped
  • 4 cloves of garlic, minced
  • 15 ounce can tomato sauce
  • 4 chicken bullion cubes
  • 4 ounce jar chopped pimentos
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 7 cups of water, divided
  • 4 pounds chicken (bone-in and skin on chicken thighs and legs recommended)
  • 23 tablespoons yellow sazón with saffron seasoning
  • 32 ounces RiceSelect Arborio rice
  • 36 ounces beer

Instructions

  • Preheat oven to 350° F.
  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and green bell peppers and sauté until the onions are translucent. Add the minced garlic and sauté for 1 minute.
  • Add the tomato sauce, chicken bullion, chopped pimentos, cumin, paprika, garlic powder, salt, and pepper. Sauté together for 1 minute.
  • Add 4 cups of the water; stir well. Add the chicken and 2-3 tablespoons of yellow sazón with saffron seasoning. Bring the mixture to a simmer over medium heat and allow to simmer uncovered for 15-20 minutes.
  • Carefully pour the contents of the cooking pot into a large roaster pan with a lid.
  • Add the RiceSelect Arborio rice, 36 ounces of beer, and the remaining 3 cups of water; stir well.
  • Place the lid on the roasting pan. Bake at 350° F for 40 minutes, stirring once halfway through.
  • Remove the lid and allow the arroz con pollo to cool slightly for 5 minutes before serving.

  • Cuisine: Cuban
Recipe Card powered by
shares