| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons canola oil
- One 4-pound chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, chopped, divided
- 1 green bell pepper, chopped, divided
- 1 tablespoon chopped garlic
- 1 tablespoon chile powder
- 3 cups long grain rice
- One 8-ounce can tomato sauce
- 3/4 cup olives stuffed with pimentos, drained
- 1 tablespoon chopped cilantro
Instructions
- Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1285 |
| Total Fat | 55 g |
| Saturated Fat | 14 g |
| Carbohydrates | 123 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 70 g |
| Cholesterol | 231 mg |
| Sodium | 1756 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1285 |
| Total Fat | 55 g |
| Saturated Fat | 14 g |
| Carbohydrates | 123 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 70 g |
| Cholesterol | 231 mg |
| Sodium | 1756 mg |
Reviews
This recipe is not Cuban! Cuban’s don’t use chilli powder and arroz con pollo is made by everyone in the Spanish carribean, central American and South America. I’m from Brooklyn and have a multi cultural family. My mother is Jamaican , father Dominican, great grand mother Cuban and my sister married and had kids with someone from Puerto Rico. I’ve also opened a Caribbean restaurant in Costa Rica. To make this recipe authentic, you need to discover oregano (DR oregano is available), cumin, paprika, annatto and recaito.
This recipe needs too many changes. It’s a great recipe to use as a guide. By itself it’s just meh. I augmented it by using 1 tbsp of Amore tomato paste with the tomato sauce, 1 crushed clove of garlic, 1 teaspoon of oregano, 1 1/2 cups of rice and chicken stock instead of water. Also I added 1/2 red bell pepper and last but not least I reduced the chili powder to 1 teaspoon. After I made those changes it was a whole new day. I liked my version a lot better.
Love this recipe, no matter the name for me was great!! I am from Puerto Rico and the important thing about this recipe is the taste, not the name, due to we also call it Arroz con pollo, not puertorican rice with chicken. I changed the water for chicken stock.
Thank you Sandra!
Thank you Sandra!
For my family, it was a good Sunday dinner; everyone gathered around the dinner table with a big casserole dish filled with rice and chicken. What could be better than sharing a good meal and lingering a little longer at the table with each other.
Delicious! Was easy and tastes great. We love rice in this family so for us it was the perfect amount.
I am Cuban and love this EASY recipe…the other Cuban chicken rice takes a lot longer..but what I did do to make more authentic was to add a bottle of beer instead of the water to the rice it gives it a great taste..anyway that is what my authentic Cuban mother use to do!!
I made this recipe last night. It was simple to make and was absolutely delicious! Just the right amount of hit!
This also comes from a Miami Cuban. This is a good takeoff on Cuban Arroz con Pollo. I have been doing for years and have a reputation for this dish, and yes I brown the chicken first. Maybe our grandmothers did not do it that way and even though is a little bit of work it it improves the final product. Yes to the tomato sauce, you could use tomato paste or even better fresh tomatoes. And for heat I NOW add a jalapeno. You also need some bijol if you don’t findit use some yellow food coloring. By the way why not call the dish Cuban Style Arroz con Pollo and avoid the controversy.
Gustavo
Gustavo
Quick, easy, & delicious. My husband loved it. I would add more chicken and chili powder in the future. There was a lot of leftover rice.
I thought it was awesome!! You should also try the Cajun Chicken Jambalaya! Equally awesome!
And, yes, I agree with the others– the dish is not on the chopping block for whether or not it’s ‘textbook’ cuban— I’m so sick of good tasting meals getting bashed. Cooking it supposed to be fun– and you “The Cuban” make it *****.