How to make Arroz con Pollo

Photo of Arroz con Pollo

Arroz con Pollo

Since Arroz con Pollo is not an easy finger-food I recommend putting it in a large serving tray next to the rest of the food you serve at your party. Guests can serve themselves. This recipe may have to be doubled in order to accomadate guests.



  1. Wash the chicken and blot dry with paper towels.
  2. Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture.
  3. Let marinate at least for 15 minutes.
  4. Heat the oil in a large heatproof casserole. Brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat.
  5. Add the onion, bell pepper and garlic to the oil in the casserole, cook over medium heat heat until soft but do not brown, about 1 or 2 minutes.
  6. Add the tomato and cook for one more minute. Return the chicken to the casserole with the sofrito (what's already in the casserole) and cook for about 1 or 2 more minutes.
  7. Add the water, wine and beer,Anatto oil, tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes.
  8. While the chicken is cooking, place annato seeds in small saucepan with 1/4 cup of the chicken cooking liquid. Simmer for about 5 minutes. Strain mixture back into the chicken.
  9. Thoroughly wash rice swishing with your hands, and drain off the water. Continue doing this until water runs clear.
  10. Bring chicken mixture to a boil, stir in the washed rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking.
  11. Just before it is done, stir in half of the petit pois and pimientos. Garnish with the rest.

NOTE: Arroz con Pollo recipe credited to TASTEOFCUBA.COM