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      • Black Bean Burgers with Raisin Sofrito Ketchup and Creamy Lime Spread
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      • Eggs in Savory Sauce (Huevos en Cazuela a.k.a. Shakshuka)
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      • Mojito Black Bean & Quinoa Salad
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Stovetop

Arroz con Pollo (Spanish Chicken with Rice)

Spanish Chicken and Rice Arroz con Pollo from Old Havana Foods
Print Recipe

Arroz con Pollo (Spanish Chicken with Rice)

Prep Time10 mins
Cook Time30 mins
Resting Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Chicken, Sofrito
Servings: 4 to 6 servings

Ingredients

  • 1 1/2 pounds Boneless, skinless chicken thighs cut into large chunks
  • 1/2 teaspoon Black pepper
  • 2 teaspoons Olive oil
  • 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
  • 1 ½ cups Chicken broth
  • 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
  • 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
  • 8 ounces Sweet peas (petit pois) drained, reserve peas and liquid separately
  • 1 ½ cups Long grain white rice jasmine or basmati preferred
  • 1 pinch Saffron optional

Instructions

  • Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
  • Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  • Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth), lime juice, liquid from peas, rice, and saffron if using, to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
  • Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.

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