Arroz Con Pollo (Cuban Chicken)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Sprinkle chicken with salt and pepper, and 1 tsp oregano.
  • Heat oil in a large Dutch oven oven medium-high heat.
  • Season chicken pieces with salt and pepper.
  • Add in the chicken and brown on all sides.
  • Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
  • Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
  • Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
  • Stir in the rice and ham, cook 1 minute; increase heat to medium.
  • Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
  • Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
  • Season with salt and pepper to taste.
  • Stir in the peas; cover and cook for 3 minutes.
  • Remove from the heat; let stand uncovered for 5 minutes.
  • Sprinkle with olives.
Advertisement