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Arroz con Pollo

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Becky Luigart-Stayner; Melanie J. Clarke
Yield
6 servings (serving size: 1 drumstick, 1 thigh, and 1 cup rice mixture)
Marie Simmons
March 2004
RECIPE BY Cooking Light

Cuban chicken and rice (Arroz con Pollo) comes in many variations; however, it always
starts with sofrito, a sautéed mixture of onion, bell pepper, and garlic. We use turmeric
to color the rice yellow; other versions use annatto seeds or saffron.

Ingredients
 6 chicken drumsticks (about 1 1/2 pounds), skinned
 6 chicken thighs (about 1 1/2 pounds), skinned
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 1 1/2 teaspoons dried oregano, divided
 1 tablespoon vegetable oil
 2 tablespoons fresh lime juice
 1 cup chopped onion
 1/2 cup chopped green bell pepper
 2 garlic cloves, minced
 1 teaspoon ground turmeric
 3/4 teaspoon ground cumin
 1 1/2 cups uncooked Arborio rice
 1/2 cup diced ham
 2 1/4 cups fat-free, less-sodium chicken broth

keep warm. bring to a boil. Stir in peas. reduce heat to low. cook 1 minute. Sprinkle with olives. stirring constantly. Add chicken. Step 2 Add onion. and simmer 18 minutes or until liquid is almost absorbed. drizzle with lime juice. Stir in 1/2 teaspoon oregano. bell pepper. thawed  1/2 cup chopped pimiento-stuffed green olives Powered by Chicory Nutritional Information How to Make It Step 1 Sprinkle chicken with salt. Increase heat to medium. Remove from heat. turmeric. and cook 10 minutes or until tender. browning on all sides. Cover. Cover. . Heat oil in Dutch oven over medium-high heat. Remove chicken from pan. and 1 teaspoon oregano. Cover. Add broth and tomatoes.  1 (14. black pepper. nestling into the rice mixture. reduce heat. cook 8 minutes. and garlic to pan. 5 minutes. and cumin. and cook 1 minute. let stand. Stir in rice and ham. undrained  1/2 cup frozen petite green peas.5-ounce) can diced tomatoes. uncovered. Add chicken. cover and cook 3 minutes.