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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
1 (14.5-ounce) can diced tomatoes, undrained |
1/2 cup frozen petite green peas, thawed |
1/2 cup chopped pimiento-stuffed green olives |
Directions:
1. Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
2. Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken, nestling into the rice mixture. Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes. Sprinkle with olives.
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