Cuba / Main
Arroz con pollo
Chicken with rice cooked in beer and saffron, with peas, peppers and olives.
Ingredients
- Chicken, in pieces1 1/2 kg
- Medium-grain rice500 g
- Pale beer350 ml
- Chicken stock700 ml
- Onions2
- Bell peppers2
- Garlic6 cloves
- Tomato sauce200 ml
- Saffron1 pinch
- Ground cumin1 tsp
- Oregano1 tsp
- Peas200 g
- Olives80 g
- Limes2
- Olive oil80 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rub the chicken with salt, pepper, cumin, oregano, garlic and lime juice and leave it half an hour.
Brown the chicken in olive oil on all sides and lift it out.
Sweat the onion, pepper and garlic in the same oil for twenty minutes, until completely soft; that is the sofrito.
Add the tomato sauce and the saffron steeped in a spoon of warm water and cook five minutes.
Return the chicken, add the beer and stock, bring it up and season.
Add the rice in an even layer, cover and cook twenty minutes on a low heat without stirring.
Scatter the peas and olives over the top, cover and let it stand ten minutes before serving.
