Dad Al’s Arroz con Pollo Cuban-Style Chicken & Rice

Ingredients

These ingredients are in addition to what you will need to make the chicken stock.

• 2 cups parboiled rice

• 3 cups homemade chicken stock (reserved from cooking the chicken)

• 8 large boneless, skinless chicken thighs

• 1 small onion, chopped

• 1 small green bell pepper, chopped

• 1 small red bell pepper, chopped

• 4 garlic cloves, minced

• ¼ cup fresh cilantro, chopped

• 2 bay leaves

• 1 teaspoon Bijol (for color), or turmeric

• 8 oz lager beer, any kind

• ¼ cup vino seco (dry cooking wine)

• 1 teaspoon oregano

• 1 teaspoon cumin

• 1 teaspoon black pepper

• Salt and pepper, to taste

• 1 tablespoon tomato paste

• 4 tablespoons olive oil

• 1 tablespoon vinegar

• ½ cup sweet peas

• 1 small jar pimentos, drained

Soaking the Rice

While the chicken stock is cooking, place the rice in a bowl and cover it with water. Add 1 teaspoon of Bijol or saffron and let the rice soak for about 1 hour.

Drain the rice well before adding it to the dish.

Making the Chicken Stock

1. Place the chicken thighs in a large stockpot and add enough water to cover them, about 8 cups.

2. Add:

   • 1 teaspoon salt

   • ½ onion

   • ½ green bell pepper

   • ¼ teaspoon cumin

   • ¼ teaspoon oregano

   • ½ teaspoon Bijol or saffron powder

3. Place the pot over high heat and bring it to a full boil. Reduce the heat and simmer for about 1 hour. As it cooks, skim off any foam or impurities that rise to the surface.

4. Remove the chicken from the stock and allow it to cool.

5. Strain the chicken stock and set it aside. You will need 3 cups for the rice.

6. Once the chicken is cool enough to handle, shred it into large pieces. Don't shred it too finely. Set aside.

Making the Sofrito and Rice

1. In a large Dutch oven or caldero with a tight-fitting lid, heat the olive oil over medium-high heat.

2. Add the chopped onion and peppers. Sauté for about 8 minutes, or until they begin to soften.

3. Add the tomato paste, oregano, cumin, black pepper, vinegar, garlic, bay leaves, and Bijol or saffron. Stir well and continue cooking for about 5 minutes.

4. Add the shredded chicken, vino seco, and 3 cups of the reserved chicken stock. Bring everything to a full boil and cook over medium-high heat for about 5 minutes.

5. Preheat the oven to 350°F.

6. Drain the soaked rice well and add it to the pot. Stir to combine.

7. Continue cooking over medium-high heat, stirring frequently, until most of the liquid has evaporated. You should begin to see small craters or holes forming on the surface of the rice.

8. Pour in the beer and gently stir. Add the sweet peas and pimentos.

9. Cover the pot tightly with aluminum foil, then place the lid on top to seal in the steam.

10. Transfer the pot to the preheated oven and bake for approximately 35 minutes, or until the rice is tender and has absorbed the liquid.

11. Remove from the oven and gently fluff the rice and chicken with a fork.

Serve hot with a side of maduros (sweet fried plantains) or tostones.