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Arroz con Pollo II

Arroz con Pollo II

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Sussell

Sussell

This recipe is an all in one. This was a family favorite while I was growing up and I believe it still is one of my favorites. It's simply chicken and rice with fabulous Cuban flavours! This recipe is quick and easy and can be served with a salad, fried plantains or even a banana - a Cuban favorite with any meal!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 775 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
  2. Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
  3. Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MOLSON7
52

MOLSON7

12/28/2003

This was very good. I took the advice of a few previous reviewers. Before browning seasoned with Goya adobo, Reduced onion down to 1 and increased garlic to 4. I did not use the boullion cubes I increased beer to 1 1/4 cup and used 1 1/2 cups chicken broth. 1 cup of frozen peas instead of canned. Baked covered at 350 degrees for 1 1/2 hours. Flavor was very good. Will make again.

MAGGIE MCGUIRE
36

MAGGIE MCGUIRE

12/17/2004

I always saute the uncooked rice just until it becomes translucent.This way, it holds a nice texture throughout the simmering process. This recipe is best, subbing chicken broth for tomato sauce and using frozen peas rather than canned. Top with cheese for a nice addition.

MLCRIRI
34

MLCRIRI

6/23/2003

The end result of this recipe was a great tasting meal. However, I had to add 1 1/2 cups of water to the dish because the rice did not cook at all just using the ingredients listed. After adding the additional water, I extended the cooking time by 15 mins., with the pan covered, and it cooked the rice. In the future, I will add the water and cook just as I would any rice dish, covered and for about 20 mins. on low.

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