Arroz con Pollo a la Cubana
Tender chicken braised with saffron-tinged rice, olives, and peppers in one pot. A classic Cuban comfort dinner ready in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 680
- Protein
- 48g
Ingredients
- 8 pieces (about 3 lbs) bone-in chicken thighs
- 2 cups long-grain white rice
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cups chicken broth
- ¼ tsp saffron threads
- ¾ cup green olives with pimientos, halved
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat chicken dry. Season all over with salt and black pepper.
- 2
Steep saffron in 2 tbsp hot broth; set aside.
- 3
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
- 4
Working in batches, sear chicken without moving until golden, ~4 minutes per side. Transfer to a plate.
- 5
In the same pot, sauté onion and bell pepper until softened, ~4 minutes.
- 6
Add rice and stir until lightly toasted, ~2 minutes. You'll smell a faint nutty aroma.
- 7
Pour in remaining broth plus saffron and its soaking liquid. Stir well.
- 8
Nestle chicken back into rice. Bring to a simmer over medium heat.
- 9
Cover and simmer until rice is tender and chicken registers 165°F, ~25 minutes.
- 10
Scatter olives over the top. Cover and let rest 5 minutes off heat.
- 11
Fluff rice with a fork. Taste and adjust salt and pepper. Serve directly from the pot.
Tools you’ll need
- large Dutch oven or 12-inch deep skillet with lid
- cutting board
- chef's knife
- wooden spoon
- instant-read thermometer
- fork
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