Ingredients
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1/2 cup Olive Oilfor frying
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8 chicken thighsor thighs (legs) with skin on
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1 1/2 teaspoons Salt
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1/2 teaspoon black pepper
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2 teaspoons ground cumin
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1 large onionchopped
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1 large red bell pepperchopped
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4 ground garlic cloves
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2 cups chicken broth
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1 can (8 oz) tomato sauce
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1/2 teaspoon Bijol seasoning
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1 bay leaf
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2 teaspoons oregano
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2 cups rice
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1/2 cup frozen green peas
Directions
If Arroz Imperial is considered Cuban Lasagna, then Arroz Amarillo can be called Cuban Paella! This dish is a mix of yellow rice and chicken, and may contain other vegetables or meats. This dish is popular at weddings or special occasions as it is easy to make in large quantities and very delicious and a beloved meal for most Cubans.
How to Make Arroz amarillo Con Pollo (Yellow Rice with Chicken):
- In a large pot over medium heat, add the oil and sauté the chicken until golden on both sides. Season with salt, pepper and a pinch of cumin. Remove the chicken once it has lost the fat. Set aside.
- In the same pot that you fried the chicken, sauté the onion and red pepper over medium heat until the onion is translucent.
- Add the crushed garlic and cook for another minute or two, stirring frequently.
- Return the chicken to the same pot and add the broth, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper.
- Add the rice and mix well until completely submerged. Cook until boiling and lower the heat.
- When the rice has absorbed some of the liquid, cover and simmer for about 30 to 45 minutes, or until the rice is fully cooked.
- Add the frozen peas in the last five minutes of cooking.To finish, garnish with the peppers and the petit pois .
