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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cuban Arroz con Pollo (chicken and yellow rice) Recipe

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This recipe for Cuban Arroz con Pollo (chicken and yellow rice) is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup olive oil
3 lbs bone-in, skin on chicken breasts
1 large onion, diced
3 garlic cloves, minced
1 green pepper, seeded and chopped
1¼ cups peeled, seeded and chopped tomatoes
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
1 bay leaf
½ tsp paprika
¼ tsp saffron
2 cups water
1½ cups white wine
1-10oz package frozen green peas
2 cups long grain white rice
roasted red bell pepper strips for garnish
Directions:
Directions:
In a large skillet, heat the oil over medium high heat. Add the chicken parts and saute a few at a time until lightly browned on all sides. Remove the chicken and set aside on paper towels. Drain excess fat, leaving 1 tbsp in skillet. Add the onion, garlic and green pepper and saute 3-5 min until the onion is translucent but not brown. Add the tomatoes, salt, black pepper, cayenne, bay leaf, paprika, saffron and water.. Cover and bring to boil. Add the chicken, cover, and simmer over med-low heat for 30 min. Add the wine, peas and rice. Stir well and simmer, covered for 20 min more until chicken registers 165º. Transfer to large serving platter, garnish with roasted red bell pepper strips and serve hot.

 

 

 

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