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  • Arroz Amarillo Con Pollo (Yellow Rice with Chicken)

Arroz Amarillo Con Pollo (Yellow Rice with Chicken)

Posted on Nov 22nd, 2021
by Chef's Pencil Staff
Categories:
  • Chicken Recipes
  • Dinner
  • Recipe Food
Arroz Amarillo Con Pollo

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

Arroz Amarillo Con Pollo (Yellow Rice with Chicken)

Chef’s Pencil Staff
4.91 from 31 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course
Cuisine Cuban
Servings 4 servings

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

Arroz Amarillo Con Pollo
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

4.91 from 31 votes (31 ratings without comment)

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