Arroz Con Pollo (Cuban Chicken with Rice)

I served this last night for my husband, parents and in-laws. Everyone loved it and went back for seconds. It was delicious. I cannot wait for leftovers today. For better photos visit Smitten Kitchen.

Arroz Con Pollo (Cuban Chicken with Rice)

Adapted from Gourmet Magazine recipe on Smitten Kitchen

Chicken

4 large garlic cloves

2 tablespoons distilled white vinegar

2 teaspoons dried oregano, crumbled

4 chicken breast halves with bone, skinned & halved crosswise, excess fat removed

4 chicken drumsticks, skinned

Rice

2 habanero sausages, meat removed from casing and broken into small pieces

1 tablespoon olive oil

1 1/2 medium onions, chopped

1 green bell pepper, chopped

4 large garlic cloves, chopped

2 teaspoons ground cumin

2 teaspoons dried oregano

1 1/2 teaspoons paprika

1 California bay leaf

1 28oz can whole tomatoes, crushed with your hand

12oz. bottle of beer (not dark)

1 1/2 cups chicken broth

2 cups long-grain white rice

1/4 cup roasted red pepper strips - I didn't use these but they would probably be good

Marinate chicken:

Mince garlic, then mash to a paste with 2 teaspoons salt. Transfer to a large bowl and stir in vinegar and oregano. Toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour (2 hours max).

Cook chicken and rice:

Heat olive oil in a large pot and cook onion and green pepper over medium or medium-high heat until soft (5-10 minutes). Add sausage and garlic. Cook for several minutes. Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute. Add chicken with marinade and cook, uncovered, over medium heat, stirring frequently, 10 minutes. Stir in beer to deglaze pot. Add tomatoes with juices, broth and rice and bring to a boil, making sure rice is submerged. Reduce heat to medium-low, then cover pot with a sheet of parchment paper and top with a tight fitting lid. Cook, stirring once or twice (I forgot to stir and it was fine), until rice is tender, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves. Top with red pepper strips if using.

Serves 8

If you go on Smitten Kitchen you can review the original recipe and comments from readers.

http://smittenkitchen.com/2007/10/arroz-con-pollo/

One reader added these suggestions that I will take into consideration next time I make this dish:

• Chicken is best marinated with crushed garlic to a paste, cumin, oregano, lime juice (instead of vinegar) and black pepper.
• Brown chicken first on high heat. Then set aside, add more oil and start from beginning with onion and pepper.
• Add frozen peas.