Ingredients for Arroz Con Pollo Cuban Chicken
- 3 chicken drumsticks
- 3 boneless, skinless chicken thighs
- salt and pepper, to taste
- 2 teaspoons dried oregano
- 1/4 teaspoon dried chili pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 cups long-grain white rice
- 4 ounces cooked ham, diced
- 3 1/2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup frozen green peas
- 1/2 cup pimento stuffed olives, sliced
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How to Make Arroz Con Pollo Cuban Chicken
- Season chicken pieces generously with salt, pepper, and 1 teaspoon of oregano.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add chicken to the Dutch oven and brown on all sides. Remove chicken from the pan and set aside.
- Drizzle the pan with lime juice, scraping up any browned bits from the bottom.
- Add chopped onion, bell pepper, crushed chili flakes, and minced garlic to the pan. Sauté over medium heat until softened, about 5-7 minutes.
- Stir in remaining 1 teaspoon oregano, turmeric, and cumin. Cook for 1 minute, stirring constantly.
- Add rice and ham; cook for 1 minute, stirring to coat.
- Increase heat to medium-high. Pour in chicken broth and diced tomatoes.
- Bring to a boil, then add the browned chicken back to the pot.
- Reduce heat to low, cover, and simmer for 18 minutes, or until the liquid is almost absorbed and the rice is cooked through.
- Season with salt and pepper to taste.
- Stir in frozen peas.
- Cover and cook for 3 minutes, or until peas are heated through.
- Remove from heat and let stand, uncovered, for 5 minutes before serving.
- Garnish with sliced green olives.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
23g
Fat
40g
Carbs
17g
