Arroz con Pollo

Arroz con Pollo

and Plantain Chips

Select Qty: Dinner for

SHARE:

After black beans, this is perhaps the most requested dish at any Cuban restaurant. You should know that nothing – and I mean nothing – compares to homemade Arroz con Pollo. The dry, pale, yellow rice with the equally dismal looking chicken that is served at most restaurants and “food by the pound” places (the horror!) are not what we are making here. The homemade result is substantially more satisfying.

  • Est. Cooking Time: 60 min
  • Allergens:
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Amber Ale

INGREDIENTS:

  • Tomato Sauce
  • Chicken Thighs
  • Chicken Stock Concentrate
  • Bijol Seasoning
  • Small Onion
  • Lime
  • Roasted Red Pepper
  • Medium Grain Rice
  • Bay Leaf
  • White Cooking Wine
  • Peas
  • Red Bell Pepper
  • Garlic Cloves
  • Plantain Chips

EQUIPMENT YOU'LL NEED:

  • Can Opener
  • Large Saute Pan with Lid
  • Medium Bowl
  • Small Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

video thumbnail

video thumbnail