Arroz con Pollo (Chicken and Rice)

The first time I tried this next dish was in 2010, when I made my first trip back to Cuba; this was my first trip back in over 10 years.  I stayed a couple of days with my parents at one of their friend’s house.  There Odalys, the nice lady whose house we stayed at, made this awesomely delicious meal for us.  I was watching her chop onions, dice red peppers and mince garlic.  I asked her what she was preparing for us and she told me “Arroz con Pollo” (chicken and rice). The chicken and rice I knew was when my mom cooked chicken in a tomato sauce (Pollo en Salsa) poured over white rice.  She explained that Arroz con Pollo was and infusion of chicken and rice.  

It was so flavorful and delicious that I still remember it until this day, so I decided to take a shot at and make it myself.  I had never made Arroz con Pollo before, but it turned out surprisingly delicious considering it was my first time cooking it.  I will definitely cook  Arroz con Pollo more often now.  Well here is my recipe.

Ingredients:

     2lbs of chicken (skin on)

  1 8oz can of tomato sauce

    1 small bag of frozen peas

   1 bay leaf

2 tsps of cumin (divided)

 1 red bell pepper

4 cups of rice

6 cups of chicken stock

 ¼ cup of oil (olive, vegetable or whatever you prefer)

 Salt and pepper to taste

 ½ tsp. of oregano plus a pinch more for chicken

I added half of a large Hillshire Farm smoked sausage link*

1 tsp. of turmeric or 1 packet of Goya with Saffron (found on the Hispanic Foods isle at most supermarkets).

Instructions:

• In a bowl combine the chicken, pinch of oregano and 1 tsp. of cumin, add salt and pepper to taste.  Let it stand for a few minutes.

• Then mince the garlic, chop the onion and cut the red pepper into strips.  Turn the stove to medium and in a wide, shallow pan add the oil and heat it. Make sure the pan has a tight fitting lid.

• Add the chicken and cook until brown all over (about 8 to 10 minutes).  Remove the chicken and set aside. Then add the onion, garlic, and pepper to the oil, cook for about 2 minutes. Be careful not to burn the garlic.

• At this point add the chicken stock, can of tomato sauce, and beer.  Add the bay leaf, cumin, oregano, peas, turmeric or packet of Goya with saffron, and cooked chicken.  (If you included the sausage like me add it at this point too).

• Add the rice and more salt and pepper to taste.  Stir everything and place a lid on the pan. Reduce the heat to low.

• Let the rice cook for about 20 minutes or until the liquid is absorbed and the rice is cooked.  Fluff the rice with a fork and Enjoy!