One-Pot Cuban Chicken and Rice

This Cuban arroz con pollo cooks in one pot. The rice absorbs the sofrito, seasoned broth and chicken juices for a comforting, complete meal.

Recipe details

• Prep time: 20 min
• Cook time: 50 min
• Total time: 1 hr 10 min
• Servings: 6 servings
• Difficulty: Intermediate
• Estimated cost per serving: $3.10

Ingredients

• 2 lb (900 g) boneless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 2 cups long-grain rice, rinsed
• 1/2 cup tomato sauce
• 3 1/2 cups chicken broth
• 1/2 cup dry white wine
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon turmeric or 1 packet saffron seasoning
• 1 bay leaf
• 1/2 cup peas
• 1/3 cup green olives
• 1/3 cup roasted red pepper strips
• Salt and black pepper

Step-by-step instructions

1. Season the chicken. Heat the oil in a wide pot and brown the chicken for 3 minutes per side; transfer to a plate.
2. Sauté the onion and pepper for 5 minutes. Add the garlic, cumin, oregano and turmeric; cook for 30 seconds.
3. Stir in the rice, tomato sauce, wine, broth and bay leaf. Return the chicken and bring to a boil.
4. Cover, reduce heat to low and cook for 22 minutes without stirring.
5. Add the peas, olives and roasted pepper. Cover and cook for 5 more minutes.
6. Turn off the heat and rest for 10 minutes. Remove the bay leaf, fluff with a fork and adjust seasoning.

Tips and variations

• Use a wide pot so the rice cooks evenly.
• Chicken must reach 165°F (74°C) at the center.