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ISO: ARROZ CON POLLO CUBAN OR PUERTO RICAN STYLE RECIPE

f
Fleur May 8, 2009 09:22 PM

ISO: ARROZ CON POLLO CUBAN OR PUERTO RICAN STYLE

Please help! I am looking for a great recipe for making Latin style, Caribbean, Puerto Rican or Cuban, or all three.

It is always a delicious dish that I would love to make at home. I have not found any recipes in cookbooks.

TIA

  1. Luvfriedokra May 10, 2009 07:04 AM

    Hi Fleur,
    Check out elboricua.com/recipes(under main dishes). I haven't made this one but I've made several other recipes from this site and they always come out great! Very authentic.

    7 Replies
    1. re: Luvfriedokra
      a
      applecrumbcake May 10, 2009 07:14 AM

      Hi Fleur
      This is the recipe my Cuban grandma use to make. I've never shared it! It's very special, and I really like it, though please remember the last time I ate it I was probably still a kid so we're talking a long time ago...tastes change, but I hope it really is good! :-)

      Arroz con Pollo

      2 chickens cut-up
      3 Tb. oil
      Lawry's season salt
      3 large onions, chopped
      1/2 of a green pepper, chopped
      10 cloves garlic, minced
      1 bay leaf
      2-8oz. cans tomato sauce (reserve one of the empty cans)
      1 80z. can water (use the tomato sauce can to measure)
      1/2 ts. bijol (spanish coloring agent - you can find it in a Spanish market/section or I think tumeric might be a substitute but not sure)
      White rice

      Salt and pepper chicken and add season salt. Leave overnight in fridge (according to recipe - I am sure you don't have to and I'm not sure she ever actually left it that long)
      In large pot heat oil - add onion, garlic and a little salt. Saute a few minutes. Add green pepper and saute another 2 minutes. Add 1 can tomato sauce, saute another 2 minutes add second can, water, bijol, bay leaf and chicken. Cook over low heat, stirring occastionally about 30-40 minutes. Take chicken out of the pot. Add water and salt according to how much rice you want. Remember previous cans of tomato sauce and water so adjust accordingly. Bring to a boil, add rice, return to a bil for a minute and cook for 20-25 minutes until done.

      1. re: applecrumbcake
        f
        Fleur May 10, 2009 11:32 PM

        Thanks for sharing applecrumbcake. Sounds yummy.

        1. re: applecrumbcake
          b
          bear May 11, 2009 03:32 AM

          Applecrumbcake, that sounds delicious.

          I got curious about the bijol and googled it.

          http://www.bijol.com/

          It sounds like you could substitute annatto or achiote, or even turmeric as you suggested, which are readily available in New England supermarkets and probably around the country as well.

          The recipe on the bijol site sounds really good, too. I think I'll have to make some version of these soon. It's been years since I've had Puerto Rican Rice and Beans.

          http://www.bijol.com/recipe1.php

          1. re: bear
            a
            applecrumbcake May 14, 2009 05:29 PM

            Fleur I hope you like it. Bear I didn't realize they had a website! Interesting...

          2. re: applecrumbcake
            coll May 12, 2009 01:21 AM

            The recipe I have from my Cuban friend's mother uses beer instead of water with the tomatoes, really fills out the flavor. I also add peas like she does.

          3. re: Luvfriedokra
            f
            Fleur May 10, 2009 11:38 PM

            Great site. Muchas Gracias

            1. re: Luvfriedokra
              krisrishere May 11, 2009 08:11 AM

              I second elboricua.com....great recipes there.

            2. j
              janniecooks May 10, 2009 05:56 AM

              Here's a recipe for "Cuban Chicken" that I've made a few times; don't know how authentically cuban it is and the rice isn't cooked with the chicken, so it may not be exactly what you're looking for. But it is delicious and pretty as a picture:

              Cuban Chicken

              1 chicken (3 ½ pounds) cut up
              Freshly ground black pepper
              1 tablespoon olive oil
              ½ cup chopped onion (one half medium onion)
              ½ cup chopped green pepper (one half large pepper)
              3 jalapeno peppers, chopped
              4 large cloves garlic, minced
              1 medium tomato, peeled and chopped
              1 tablespoon lemon juice
              3 teaspoons ground cumin
              Black beans as an accompaniment, if desired
              Cooked rice as an accompaniment

              1. In a large, heavy nonstick skillet, heat olive oil. Sprinkle chicken pieces with pepper and sauté about three minutes on each side; remove from pan and set aside.
              2. To pan drippings add onion, green pepper, jalapeno pepper and garlic. Cook about two minutes, or until onions are softened.
              3. Stir in chopped tomato, lemon juice, and cumin. Return chicken to pan, cover and simmer 20 minutes. Remove lid and continue cooking until chicken is done and juices run clear, about 10 more minutes.
              4. Serve with rice, and black beans if desired.

              4 Replies
              1. re: janniecooks
                f
                Fleur May 10, 2009 11:30 PM

                Thanks, Jannie. I'm not particularly interested in "authentic" whatever that means these days, but zI sure am interested in "delicious". Your recipe sounds delicious.

                Does anyone have a recipe that cooks the rice and chicken together?

                1. re: Fleur
                  v
                  Val May 11, 2009 03:58 AM

                  Fleur, we tried this last night (inspired by this thread!)...from Epicurious...the reviews were quite good...I omitted the chorizo as most of the reviewers suggested and since I'm only cooking for two, I used 3 large thighs. Marinated the meat for only 4 hours and it still came out with a lovely tangy flavor. I used long grain rice and the rice cooked a tad too long (I think it's tricky cooking rice and chicken together...you want the chicken to cook through but that often results in the rice being a bit overcooked! Oh, well) but the flavors are very nice in this Cuban Spiced Chicken Thighs with Chorizo and Rice:
                  http://www.epicurious.com/recipes/foo...

                  1. re: Val
                    f
                    Fleur May 11, 2009 08:45 PM

                    Val, inspiration abounds!

                    This sounds delicious. Almost all the reviews commented on the wrong proportion of Rice/Liquid. Usually 1:2.

                    Did you change the amount of liquid?

                    1. re: Fleur
                      v
                      Val May 12, 2009 04:06 AM

                      Yes I did...no worries...my son really loved it...said it reminded him of paella. I'll bet if I try it next time with boneless thighs, I can shorten the cooking time and have a better result. The bone-in thighs do take longer to cook.

              2. k
                KiltedCook May 9, 2009 01:25 PM

                Google - you'll find several hundred variations on Arroz con Pollo.

                2 Replies
                1. re: KiltedCook
                  v
                  Val May 9, 2009 01:30 PM

                  KC, gently saying--I think Fleur is looking for a 'tried and true' great recipe from someone on this board who will share. Wish I knew of one but I don't!

                  1. re: Val
                    f
                    Fleur May 9, 2009 02:53 PM

                    Thanks, Val.

                    The "Google it yourself" suggestions are never very helpful, and kind oif defeats the purpose of thos Board.

                    . I am looking for a "tried and true" recipe that people have actually made and tasted.

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