Cuban-Style Chicken and Rice (Arroz Con Pollo)

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Democracy Dies successful Darkness

Like its relative Cajun jambalaya, arroz con pollo is wide thought to person originated successful Africa. It is fashionable successful galore Latin and Caribbean countries. The Cuban mentation of the crockery is often made with sour orangish juice, which is hard to find successful the States; this look uses a operation of orangish foodstuff and lime foodstuff arsenic a substitute.

Use an aji capsicum if you privation heat, a cubanelle oregon doorbell capsicum if you don't.

Adapted from "The World successful a Skillet," by Paul and Angela Knipple (University of North Carolina Press; March 2012).

Ingredients

measuring cup

Servings: 4-6

  • 1 chicken, chopped into 6 serving pieces (4 to 4 1/2 pounds)
  • 1/2 cupful freshly squeezed orangish foodstuff (from 1 to 2 oranges)
  • 1/2 cupful freshly squeezed lime foodstuff (from 4 ample limes)
  • 1 spoon dried oregano
  • 1 spoon crushed cumin
  • 2 cloves garlic, crushed; positive 3 cloves, minced (about 1 1/2 teaspoons)
  • 1/4 cupful annatto lipid oregon olive oil
  • 1 mean onion, diced (1 cup)
  • 1 ample aji pepper, cubanelle capsicum oregon greenish doorbell pepper, chopped (see headnote)
  • 1 tiny tomato, seeded and diced (about 2/3 cup)
  • 2 teaspoons salt
  • 1/2 spoon freshly crushed achromatic pepper
  • 1 bay leaf
  • 1 1/2 cups beer
  • 1 cupful no-salt-added chickenhearted broth
  • 1/4 spoon saffron, crushed
  • 1/2 spoon annatto seeds
  • 1 lb Valencia oregon arborio rice, rinsed
  • 1 cupful caller oregon frozen greenish peas

Nutritional Facts

Per serving (based connected 6, without chickenhearted skin)

  • Calories

    630

  • Fat

    15 g

  • Saturated Fat

    4 g

  • Carbohydrates

    71 g

  • Sodium

    940 mg

  • Cholesterol

    125 mg

  • Protein

    46 g

  • Fiber

    3 g

  • Sugar

    4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The World successful a Skillet," by Paul and Angela Knipple (University of North Carolina Press; March 2012).

Tested by Vanessa Williams.

Published March 6, 2012

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Updated March 14, 2026

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