Cuban Arroz Con Pollo #shorts #youtube #subscribe #cuba

Recipe for Cuban Arroz Con Pollo:
Cuban arroz y pollo, also known as Cuban chicken and rice, is a traditional Cuban dish that combines tender chicken pieces with flavorful rice and a variety of spices. It is a popular and comforting meal that is often enjoyed by families and friends.

To make Cuban arroz y pollo, you will need the following ingredients:

- 2 pounds of chicken pieces (such as thighs or drumsticks)
- 2 cups of long-grain white rice
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 cup of chicken broth
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 teaspoon of paprika
- Salt and pepper to taste
- Olive oil for cooking

Here's how to prepare Cuban arroz y pollo:

1. Season the chicken pieces with salt, pepper, cumin, oregano, and paprika. Let them marinate for at least 30 minutes.

2. In a large skillet or Dutch oven, heat some olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant.

4. Add the diced tomatoes (including the juice) to the skillet and stir well. Cook for a few minutes to allow the flavors to meld together.

5. Return the chicken pieces to the skillet and add the chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for about 30 minutes, or until the chicken is cooked through and tender.

6. While the chicken is cooking, rinse the rice under cold water until the water runs clear. Drain the rice well.

7. Once the chicken is cooked, remove it from the skillet and set it aside. Add the rice to the skillet, stirring well to coat it with the tomato mixture.

8. Pour enough water into the skillet to cover the rice by about an inch. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the rice cook for about 20 minutes, or until it is tender and the liquid has been absorbed.

9. Once the rice is cooked, return the chicken pieces to the skillet and mix them with the rice. Cover the skillet and let it sit for a few minutes to allow the flavors to meld together.

10. Serve the Cuban arroz y pollo hot, garnished with fresh cilantro or parsley if desired.

Enjoy your delicious Cuban arroz y pollo!

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