Pollo con arroz
7 servings
90 minutes
Pollo con arroz is a hearty dish rooted in Spanish and Latin American traditions. It features a harmonious blend of tender chicken infused with the aromas of oregano, garlic, and lemon, alongside rice that absorbs the rich flavors of tomatoes, white wine, and chicken broth. The vibrant hues of bell peppers and green peas make the dish not only appetizing but also visually appealing. This meal embodies homey comfort, warming the soul and perfect for family dinners or festive gatherings. The deep flavor of the chicken combines with the rich texture of the rice to create a sense of warmth and well-being. Popular among Cubans and Spaniards, it carries the spirit of tradition and joy in shared meals.
1
Clean the chicken from the skin, wash it under running water, rub with salt and juice of half a lemon, sprinkle with oregano and crushed garlic cloves using a garlic press, and let the chicken marinate for one hour.
- Chicken: 1.5 kg
- Lemon: 1 piece
- Salt: to taste
- Fresh oregano leaves: to taste
- Garlic: 4 cloves
2
While the meat is marinating, heat vegetable oil over low heat and add: finely chopped garlic, bell pepper sliced into thin rings, and onion. (Cubans prefer onion chopped into large pieces; if you don't like that, you can chop it finely.)
- Vegetable oil: 2 tablespoons
- Garlic: 4 cloves
- Sweet pepper: 1 piece
- Onion: 200 g
3
When the garlic and onion soften, add tomato paste or tomato puree to the pan.
- Tomato puree: 0.5 glass
4
Cut the well-marinated chicken into several pieces and simmer for 1 hour until cooked.
- Chicken: 1.5 kg
5
When the meat becomes tender, transfer it to a separate dish and place it in a warm spot.
6
We start preparing the rice. Rinse the rice until the water is clear, dry it, and place it in the pan where the meat was stewed. Mix well, add white wine and chicken broth.
- Rice: 2 glasss
- Dry white wine: 0.5 glass
- Chicken broth: 4 glasss
7
Pour the juice of the pickled sweet pepper into a separate dish. Then pour it into the pot where the dish is being prepared. Mix everything thoroughly and place the chicken on top. Once the rice absorbs all the liquid, add green peas. After that, leave the dish on low heat for another 5 minutes.
- Pickled peppers: 200 g
- Canned green peas: 1 jar
8
Place the dish on a plate, garnish with strips of pickled sweet pepper, and serve while it's still hot.
- Pickled peppers: 200 g