Arroz con Pollo Cubano
Fragrant saffron rice with tender chicken, olives, and roasted peppers in one vibrant pot. A Cuban classic that's more impressive than the simple ingredient list suggests.
- Total time
- 45 min
- Servings
- 4
- Calories
- 672
- Protein
- 48g
Ingredients
- 8 pieces (about 3 lbs) bone-in, skin-on chicken thighs
- 2 cups long-grain white rice
- 1 large yellow onion, diced
- 1 large red bell pepper, sliced into strips
- 4 cloves garlic cloves, minced
- 4 cups chicken broth
- ½ teaspoon saffron threads
- ¾ cup green castelvetrano olives, pitted
- ½ cup diced roasted red peppers (jarred)
- 2 tablespoons fresh lime juice
Instructions
- 1
Pat chicken thighs dry with paper towels.
- 2
Steep saffron threads in 0.25 cup warm broth for 5 minutes.
- 3
Dice onion and mince garlic. Slice red bell pepper into strips.
- 4
Heat olive oil in a large paella pan or 14-inch skillet over medium-high heat.
- 5
Season chicken with salt and pepper. Brown skin-side down for 6 minutes.
- 6
Flip chicken and brown other side for 4 minutes. Remove to a plate.
- 7
Add diced onion to the same pan. Cook until softened, about 3 minutes.
- 8
Stir in minced garlic and cook for 1 minute until fragrant.
- 9
Add rice to the pan. Stir constantly for 2 minutes to toast slightly.
- 10
Pour in remaining 3.75 cups broth and stir to combine evenly.
- 11
Add saffron-infused liquid, olives, and roasted red pepper strips.
- 12
Nestle browned chicken thighs into the rice, skin-side up.
- 13
Bring to a simmer, then reduce heat to medium-low.
- 14
Cover with foil or a lid. Simmer for 25 minutes without stirring.
- 15
Check that rice is tender and liquid is absorbed. If not, cook 3 more minutes.
- 16
Remove from heat. Squeeze fresh lime juice over the entire dish.
- 17
Let rest covered for 5 minutes before serving.
Tools you’ll need
- 14-inch paella pan or large skillet with lid
- paper towels
- small bowl
- cutting board
- chef's knife
- wooden spoon
- measuring cups
- measuring spoons
- aluminum foil (optional)
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