Here’s another Cuban-style Arroz con Pollo recipe, second in a series I said in a previous post I would undertake for this blog. Between this recipe and the first one, I prefer this one for flavor. Although, I think I’ll marry the two recipes and come up with a better one that will be for keeps…until the next best recipe I find anyway!
Arroz con Pollo 2: Cubano-Style
2 lbs. chicken pieces
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. freshly ground pepper
1/2 tbsp. red wine vinegar
Sofrito and Broth:
1 tbsp. Annato oil
1 small onion, finely chopped
1 small red bell pepper, finely chopped
2 cloves garlic, minced
1 small tomato, seeded and diced
1.5 c. water
1/2 c. dry white wine
2/3 c. beer
1/4 tsp. annato seeds
1/2 tbsp. tomato paste
salt and freshly ground black pepper
1/2 lb. Arborio rice
Sliced red pimientos for garnish
green peas for garnish
Wash the chicken and blot dry with a paper towel. Marinate the chicken in the next 4 ingredients for 20-30 minutes.
Heat oil in a large heatproof casserole or a pot with a heavy bottom. Brown the chicken pieces all over. Transfer the chicken to a platter and pour out all but a tablespoon.
In the same pan, add the onion, bell pepper and garlic, cook over medium heat until soft but not brown. Add tomato and cook a minute longer. Return the chicken to the pot and cook 2 minutes more.
Add the water, wine, beer, tomato paste, salt and pepper. Bring to a boil, reduce heat, cover and simmer for 30 minutes. While the chicken is cooking, place annato seeds in a small saucepan with 1/4 c. of the cooking liquid. Simmer about 5 minutes. Strain into the chicken mixture.
Thoroughly wash the rice and drain off the water. With the chicken boiling, stir in the washed rice. Reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out, add more liquid. If it gets too soupy, cook uncovered during the last 10-15 minutes.
Add the pimientos and peas in the last 5 minutes of cooking.