Arroz Amarillo Con Pollo (Yellow Rice with Chicken)
If Arroz Imperial is likened to the Cuban version of Lasagna, then Arroz Amarillo could be dubbed as the Cuban counterpart to Paella! The traditional version of this dish is a blend of cumin-yellow rice and chicken but plenty variations include different meats and vegetables in the mix, so don’t hold back on your creativity.
It’s a favored choice dish for weddings and other special gatherings, beacuse it lends itself well to being made in generous portions and the and the scrumptious flavors are a guaranteed success with many Cubans.
Arroz Amarillo Con Pollo (Yellow Rice with Chicken)
Ingredients
- 1/2 cup olive oil for frying
- 8 chicken thighs
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 large onion finely chopped
- 1 large red bell pepper finely chopped
- 4 ground garlic cloves
- 2 cups chicken broth
- 1 can tomato sauce 8 oz
- 1/2 teaspoon Bijol seasoning
- 1 bay leaf
- 2 teaspoons oregano
- 2 cups rice
- 1/2 cup frozen green peas
- petit pois for garnish
Instructions
- Begin by heating the oil in a large pot and sauté the chicken with some salt, pepper and a bit of cumin and cook until nicely golden and tender. Transfer to a separate dish and set aside.
- Next, sauté the onion and red pepper in the same pan you prepared the chicken in, until the onion becomes translucent.
- Stir in the minced garlic and cook for about 2 minutes until fragrant. Reintroduce the chicken and also pour in the chicken broth, tomato sauce and spices (the Bijol, bay leaves, cumin, oregano, salt and pepper).
- Finally add in the rice and stir until completely submerged in the liquid. Bring to a boil then turn the heat down, cover and simmer for 30 to 45 minutes or until the rice has softened.
- When the dish is almost done cooking, add the frozen peas and cook for 5 more minutes.
- Serve hot and garnish with peppers and petit pois. Enjoy!
Notes
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