Cuba's Yellow Rice with Chicken, or Arroz con Pollo, is a quintessential Cuban dish known for its vibrant flavors and comforting qualities. This one-pot meal combines tender chicken with aromatic spices, vegetables, and golden rice, resulting in a delicious and visually appealing dish that’s perfect for family dinners and special occasions.
Arroz con Pollo has deep roots in Latin American cuisine, particularly in Cuba, where it is celebrated for its rich taste and colorful presentation. This dish is a staple at gatherings and festive occasions, showcasing the Cuban knack for transforming simple ingredients into flavorful, satisfying meals. The use of saffron or annatto, which gives the rice its distinctive yellow hue, along with a blend of spices, reflects the culinary influences that have shaped Cuban cooking over the years.
Ingredients:
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 pound chicken thighs, bone-in and skin-on
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 1/2 cup pimento-stuffed green olives, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain and set aside.
2. In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook for about 5 minutes until the skin is golden brown. Flip the chicken and cook for another 3-4 minutes. Remove and set aside.
3. In the same pot, add the onion, red and green bell peppers, and garlic. Cook for about 5 minutes until the vegetables are soft and fragrant.
4. Stir in cumin, paprika, oregano, salt, and black pepper. Cook for another minute to blend the spices.
5. Add the rice, stirring to coat with the spices and vegetables.
6. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for about 20 minutes, or until the liquid is absorbed and the rice is tender.
7. Add the frozen peas, olives, and cilantro. Stir to combine.
8. Return the chicken to the pot, nestling it into the rice. Cover and cook for another 10-15 minutes until the chicken is fully cooked and the rice is tender.
9. Serve hot, garnished with lemon wedges.
Notes:
- Chicken breasts can be used instead of thighs, but they may dry out more quickly.
- Adjust salt and pepper to taste.
- For a richer flavor, consider adding diced tomatoes or tomato sauce.
Nutrition Value:
1. 2 cups long-grain rice
- Calories: 410
- Carbohydrates: 90 g
- Protein: 8 g
- Fat: 1 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Minimal amounts
- Minerals: Iron (1.5 mg)
- Nutritional Benefit: Provides a good source of energy due to high carbohydrate content. It is a low-fat food and can be a base for more nutrient-dense ingredients.
2. 4 cups chicken broth
- Calories: 40
- Carbohydrates: 1 g
- Protein: 8 g
- Fat: 1 g
- Sodium: 880 mg
- Cholesterol: 20 mg
- Vitamins: Small amounts of B vitamins
- Minerals: Sodium, potassium
- Nutritional Benefit: Adds flavor and moisture to the dish while providing a moderate amount of protein. Be mindful of the sodium content, especially if using store-bought broth.
3. 1 pound chicken thighs, bone-in and skin-on
- Calories: 500
- Carbohydrates: 0 g
- Protein: 37 g
- Fat: 40 g
- Sodium: 100 mg
- Cholesterol: 165 mg
- Vitamins: Vitamin B6, niacin
- Minerals: Iron, zinc
- Nutritional Benefit: Rich in protein and essential vitamins and minerals. The fat content provides flavor and helps in cooking, though it's higher in calories and cholesterol.
4. 1 large onion, chopped
- Calories: 45
- Carbohydrates: 11 g
- Protein: 1 g
- Fat: 0 g
- Sodium: 5 mg
- Cholesterol: 0 mg
- Vitamins: Vitamin C, vitamin B6
- Minerals: Potassium, manganese
- Nutritional Benefit: Provides antioxidants and vitamins that support immune health. Low in calories and fat, and contributes to overall flavor.
5. 1 red bell pepper, chopped
- Calories: 30
- Carbohydrates: 7 g
- Protein: 1 g
- Fat: 0 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: High in vitamin C, vitamin A
- Minerals: Potassium
- Nutritional Benefit: Rich in vitamins A and C, which support vision and immune function. Adds color and crunch to the dish.
6. 1 green bell pepper, chopped
- Calories: 20
- Carbohydrates: 5 g
- Protein: 1 g
- Fat: 0 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Vitamin C, vitamin A
- Minerals: Potassium
- Nutritional Benefit: Similar to the red bell pepper, it is low in calories and provides vitamins and antioxidants.
7. 3 garlic cloves, minced
- Calories: 13
- Carbohydrates: 3 g
- Protein: 0.6 g
- Fat: 0 g
- Sodium: 1 mg
- Cholesterol: 0 mg
- Vitamins: Vitamin C, vitamin B6
- Minerals: Manganese, calcium
- Nutritional Benefit: Known for its potential anti-inflammatory and immune-boosting properties. Adds flavor without extra calories.
8. 1 teaspoon cumin
- Calories: 8
- Carbohydrates: 1 g
- Protein: 0.4 g
- Fat: 0.4 g
- Sodium: 1 mg
- Cholesterol: 0 mg
- Vitamins: Small amounts of B vitamins
- Minerals: Iron, magnesium
- Nutritional Benefit: Adds a distinctive flavor while providing small amounts of essential minerals and potentially aiding digestion.
9. 1 teaspoon paprika
- Calories: 6
- Carbohydrates: 1 g
- Protein: 0.3 g
- Fat: 0.3 g
- Sodium: 1 mg
- Cholesterol: 0 mg
- Vitamins: Vitamin A
- Minerals: Iron
- Nutritional Benefit: Adds color and flavor while providing vitamin A and iron, which are important for vision and blood health.
10. 1/2 teaspoon dried oregano
- Calories: 3
- Carbohydrates: 1 g
- Protein: 0.1 g
- Fat: 0.1 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Vitamin K
- Minerals: Calcium, iron
- Nutritional Benefit: Provides flavor with minimal calories, and contains antioxidants and essential minerals.
11. 1/2 teaspoon salt
- Calories: 0
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: 0 g
- Sodium: 1,200 mg
- Cholesterol: 0 mg
- Vitamins: None
- Minerals: Sodium
- Nutritional Benefit: Enhances flavor but high sodium content should be used cautiously, especially for individuals monitoring sodium intake.
12. 1/4 teaspoon black pepper
- Calories: 2
- Carbohydrates: 0.6 g
- Protein: 0.1 g
- Fat: 0.1 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Small amounts of vitamin K
- Minerals: Iron, calcium
- Nutritional Benefit: Adds flavor and has potential antioxidant properties. Minimal impact on calories or fat.
13. 1/2 cup frozen peas
- Calories: 60
- Carbohydrates: 10 g
- Protein: 4 g
- Fat: 0.5 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Vitamin C, vitamin K
- Minerals: Iron, manganese
- Nutritional Benefit: Provides protein and fiber, along with vitamins and minerals. Adds a sweet flavor and texture.
14. 1/2 cup pimento-stuffed green olives, sliced
- Calories: 70
- Carbohydrates: 2 g
- Protein: 1 g
- Fat: 7 g
- Sodium: 500 mg
- Cholesterol: 0 mg
- Vitamins: Vitamin E
- Minerals: Iron, calcium
- Nutritional Benefit: Adds a salty, briny flavor with healthy fats and some essential vitamins and minerals.
15. 1/4 cup fresh cilantro, chopped
- Calories: 1
- Carbohydrates: 0.1 g
- Protein: 0.1 g
- Fat: 0 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: Vitamin K, vitamin C
- Minerals: Calcium, potassium
- Nutritional Benefit: Low in calories, adds freshness and contributes vitamins and minerals beneficial for overall health.
16. 1 lemon, cut into wedges
- Calories: 12
- Carbohydrates: 3 g
- Protein: 0.2 g
- Fat: 0 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Vitamins: High in vitamin C
- Minerals: Potassium
- Nutritional Benefit: Adds a tangy flavor and is an excellent source of vitamin C, which supports the immune system.
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