Arroz Con Pollo Cuban Chicken Recipe

Ingredients for Arroz Con Pollo Cuban Chicken

• Chicken Drumsticks
• Chicken Thighs
• Salt And Pepper
• Dried Oregano
• Dried Chili Pepper Flakes
• 2 tbsp olive oil
• Fresh Lime Juice
• Onions
• Green Bell Pepper
• Fresh Garlic
• Ground Turmeric
• 1/2 tsp ground cumin
• 1 cup long-grain white rice
• Cooked Ham
• 2 cups chicken broth
• Diced Tomatoes
• Frozen Green Pea
• Pimento Stuffed Olive

How to Make Arroz Con Pollo Cuban Chicken

1. Season chicken pieces generously with salt, pepper, and 1 teaspoon of oregano.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Add chicken to the Dutch oven and brown on all sides. Remove chicken from the pan and set aside.
4. Drizzle the pan with lime juice, scraping up any browned bits from the bottom.
5. Add chopped onion, bell pepper, crushed chili flakes, and minced garlic to the pan. Sauté over medium heat until softened, about 5-7 minutes.
6. Stir in remaining 1 teaspoon oregano, turmeric, and cumin. Cook for 1 minute, stirring constantly.
7. Add rice and ham; cook for 1 minute, stirring to coat.
8. Increase heat to medium-high. Pour in chicken broth and diced tomatoes.
9. Bring to a boil, then add the browned chicken back to the pot.
10. Reduce heat to low, cover, and simmer for 18 minutes, or until the liquid is almost absorbed and the rice is cooked through.
11. Season with salt and pepper to taste.
12. Stir in frozen peas.
13. Cover and cook for 3 minutes, or until peas are heated through.
14. Remove from heat and let stand, uncovered, for 5 minutes before serving.
15. Garnish with sliced green olives.