Ingredients:Cuban yellow rice and chicken has to be one of my most favorite dishes. Eating this dish brings me back to when I was a kid. This recipe is inspired by my mother. What makes this recipe different from the traditional dish is the beer/wine, bacon, and spanish sausage (chorizo). By adding these items, it gives it an extra kick of flavor. This dish is especially good with a balsamic vinegrette salad and sweet fried plantains (platano maduros) yum!!! I have some pictures below of the cooking process and am missing the final photo (it will be coming soon!)
2 Cups of uncooked long grain rice
2 chicken breasts (cubed)
2 Spanish chorizo links (sliced)
3 or 4 slices of thick cut bacon
1 can of beer or 1 cup of white wine
Bijol for color (or yellow food coloring)
1/2 packet of Goya chicken bullion
1/2 a jar of spanish olives
1/2 a medium onion (chopped)
1/2 red pepper(chopped)
2 cloves of garlic minced
1 small tomato
1 tbsp spanish adobo
1 tbsp of salt
1 tsp of red pepper flakes
2 1/2 cups of water
- Heat your large pan with a teaspoon of olive oil, add your chopped bacon and chorizo and cook for about 3 to 5 minutes.
- Add the peppers, onions, garlic, and spanish olives.
- Cut the chicken breast into a desired size (about 2 inch cubes) and add to pan. Add 1/2 packet of chicken bullion, red pepper flakes, and adobo to the chicken. Saute your ingredients, then add the diced tomatoe and beer or wine. Cook covered for about 8 to 10 mins on medium heat or until the chicken has cooked through.
- Remove the chicken from the pan and transfer into a bowl.
- In the same pan add the rice, water, salt, and bijol (or food coloring), cook for about 15 mins on low heat.
- You can then add your chicken mixture to the top of the rice and add a splash of water and then cook for another 10 mins or until rice is tender.
- Serve and Enjoy!
Other versions of Arroz Con Pollo:
Three Guys from Miami
Taste of Cuba
Receta de Univision
Other Links:
Where did Arroz Con Pollo come from?
