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Cuban Arroz con Pollo

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Sunday, 21 September 2008 01:05

  • 2 large cloves garlic, crushed
  • 1 tsp. salt
  • 1 (4 lb.) chicken, cut into 8 serving pieces
  • 2 tbsp. oil
  • 1 medium Spanish onion, chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 bay leaf
  • 1 tsp. ground cumin
  • 1 tbsp. sweet paprika
  • 1/2 tsp. oregano
  • Juice of 1 lime
  • 1/2 tsp. white pepper
  • 1 cup tomato sauce
  • 1 cup beer
  • 2 cup rice
  • 2 - 3 cup chicken stock
  • 1 cup cooked green peas
  • 1/3 cup pitted, coarsely chopped green olives
  • To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours.
  • Heat 1 tablespoon oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.
  • Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green and red pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and beer.
  • Add the chicken pieces, and simmer over medium heat for 5 minutes. Stir in the rice and half of the stock. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until rice is tender, about 25 minutes, adding more liquid as required.
  • Carefully mix in green peas, adjust seasoning, and arrange on a large platter. Garnish with green olives.


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