One of my sons good friends, Bre, was over this summer and I, of course, started talking to her about food. Some how I always manager to weave the topic of food into almost any conversation. What’s up with that? Yes, I’m obsessed, but isn’t there anything else I can talk about? Honestly? Not after about 5 1/2 minutes. I must be such a bore to those non-foodies I know! Anyway, Bre, graciously indulged me and told me about her grandmother, Fifi’s, Arroz con Pollo. We made a plan to get Fifi, myself, Bre and my son together so Fifi could teach us authentic Cuban Arroz con Pollo. Well, as often happens when college age ‘kids’ plan things, something better came up. What-what? Seriously? Since then I couldn’t stop thinking about this dish. I couldn’t wait any longer. I had to make it NOW. So this is the recipe I came up with. It was delicious and I will be making it again often. Now don’t get me wrong. The second I get the chance to have Fifi show me how to make hers I’ll be there immediately!
Source: Three Guys From Miami Cook Cuban
- Yield: Serves 6-8
Arroz con Pollo
- Bacon - 5 Strips
- Chicken Thighs, Bone and Skin On - 8
- Salt - To Taste
- Black Pepper - To Taste
- Dried Ground Cumin - To Taste
- White Onion, Chopped - 2 Cups
- Green Bell Peppers, Chopped - 2 Cups
- Garlic Cloves, Chopped - 6
- Chicken Broth - 32 Ounces
- Dark Beer - 1-12 Ounce
- Tomato Paste - 1-12 Ounces
- Bijol Powder - 1 Tablespoons
- Dried Bay Leaves - 3
- Dried Oregano - 2 Tablespoons
- Dried Ground Cumin - 2 Tablespoons
- Salt - 2 Teaspoons
- Black Pepper - 1 Teaspoon
- Converted Rice - 3 1/2 cups
- Frozen Petite Peas - 1 Cup
- Saute bacon in a large pan. When cooked remove bacon from pan and chop. Meanwhile, season chicken thighs generously with salt, pepper, and cumin. Increase temperature of pan that has bacon fat still in it to medium high. Add chicken and brown chicken well on both sides. Remove chicken to a platter and set aside.
- In same pan add onion and pepper and saute until veggies are soft and onion is translucent. Add chopped garlic and continue to cook about 3 minutes.
- Add chicken broth, beer, tomato sauce, Bijol, bay leaf, oregano, cumin, 2 teaspoons salt, 1 teaspoon pepper and chopped bacon. Stir in rice. Add chicken. Bring to a boil. Reduce heat and simmer for 35-45 minutes or until rice is fully cooked and chicken is tender. Toss the peas into pan and cook an additional 5 minutes or until peas are heated through.
- Serve family style, on a large platter, rice piled in the center and chicken on top. YUM