Arroz Con Pollo (Cubano) Recipe

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Ingredients:

Serving

1 roasting chicken , cut up as directed
1 smoked kielbasa , sausage, cut in 2 inch pieces
2 tsp olive oil
2 large garlic cloves, minced
1 tbsp oregano
1 tsp vinegar or 1 tsp freshly squeezed lime juice
2 tsp salt
1/2 tsp fresh ground black pepper
1 garlic clove, smashed flat
1 small onion, coarsely chopped
1 stalk celery, cut up
4 -5 sprigs cilantro
4 cups water
1 small onion
2 italian green peppers
6 aji dulce chilies, if available, cored and seeded
1 tsp cumin
1/4 tsp paprika
1/4 tsp chili powder
1/2 tsp turmeric
1 bay leaf
3 sprigs cilantro , to taste
3 tbsp olive oil
1/4 cup salt pork, diced
1 (8 oz) can tomato sauce
12 oz beer
2 cups medium grain white rice
18 pimento stuffed olives, cut in half
1 (4 oz) jar pimiento strips
1 cup peas (fresh or frozen )

Directions:

Cut the chicken into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock.
Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour to absorb the flavors.
Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot.
Coarsely chop the recaito ingredients, then process them together in a food processor until finely minced but not watery.
Heat the oil over medium heat in a large, wide, heavy bottomed saucepan, Dutch oven, or skillet. Add salt pork and cook 3 to 5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and sausage pieces and cook another 10 minutes to brown all pieces on both sides.
Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 1/2 cups stock and 1 1/2 cups beer). Add the cumin, paprika, chili powder, turmeric and bay leaf and the rice. Bring to a boil. Return chicken to the pan. Stir in the olives and some salt, if needed. Reduce heat and boil gently, uncovered, until all the surface water disappears (Cuban cooks say to cook uncovered until the rice is dry). With a wooden spoon, turn up the rice from the bottom of the pot.
Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan.
Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas. Scrape up the pegao (the bottom crust) with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	216.57 Kcal (907 kJ)
Calories from fat	143.59 Kcal
		% Daily Value*
Total Fat	15.95g	25%
Cholesterol	46.65mg	16%
Sodium	1097.81mg	46%
Potassium	232.91mg	5%
Total Carbs	10.18g	3%
Sugars	3.06g	12%
Dietary Fiber	2.67g	11%
Protein	5.94g	12%
Vitamin C	32.7mg	54%
Vitamin A	0.4mg	14%
Iron	1.7mg	9%
Calcium	50.7mg	5%

Amount Per 100 g
Calories	75.33 Kcal (315 kJ)
Calories from fat	49.94 Kcal
		% Daily Value*
Total Fat	5.55g	25%
Cholesterol	16.23mg	16%
Sodium	381.84mg	46%
Potassium	81.01mg	5%
Total Carbs	3.54g	3%
Sugars	1.07g	12%
Dietary Fiber	0.93g	11%
Protein	2.06g	12%
Vitamin C	11.4mg	54%
Vitamin A	0.1mg	14%
Iron	0.6mg	9%
Calcium	17.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.1

Points
6

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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