My Favorite Arroz Con Pollo Cubano

Recipe by Chef Kate
READY IN: 1hr 50mins


  • 6
    garlic cloves, peeled
  • 1
    tablespoon salt (sea or kosher)
  • 1
    teaspoon pepper, fresh ground
  • 13
    cup orange juice, fresh squeezed
  • 13
    cup lime juice, fresh squeezed
  • 4
    lbs chicken breasts, bone-in, skin removed
  • 14
  • 2
    medium onions, finely chopped
  • 1
    large green bell pepper, peeled, cored, seeded and finely chopped
  • 3
    cups chicken broth, preferably homemade without salt
  • 6
    saffron strands, toasted over medium heat for 30 seconds
  • 2
    tablespoons tomato paste
  • 1
    small hot red pepper, stemmed, seeded and finely chopped
  • 2
    cups rice (Valencia, short grain)
  • 12 - 1
    cup white wine, dry
  • 1 12
    cups baby peas (frozen or fresh and steamed)
  • 1
    large sweet red pepper, roasted over an open flame, skinned, cored, seeded and cut into strips


  • Chop the garlic on a cutting board.
  • Sprinkle the salt and pepper over the garlic and, with a fork, mash the garlic/salt/pepper into a paste.
  • Combine the garlic paste, orange juice and lemon juice.
  • Wash and pat dry the chicken breasts.
  • Place chicken and garlic/juice mixture in a large zip-lock bag or into a glass dish with a cover.
  • Refrigerate for at least one hour, turning the chicken pieces in the marinade midway through the hour.
  • Heat the oil over medium heat in a paellera or wide, shallow pan.
  • Remove chicken from marinade, reserving the marinade.
  • Blot the chicken dry with paper towels and brown the pieces in the hot oil.
  • If necessary, do this in batches--allow the individual pieces to brown on both sides.
  • Remove and set browned chicken aside.
  • In the same oil, saute the onion and green pepper about three minutes until onion is translucent.
  • Add the broth, saffron, tomato paste, hot pepper, reserved marinade and the chicken and simmer for about three minutes.
  • Add the rice and stir just enough to cover the rice with liquid.
  • If the rice is not covered, add enough wine to cover.
  • Simmer, uncovered, until the liquid is absorbed and the rice is cooked, about thirty minutes.
  • If necessary, add additional broth and/or wine.
  • When the chicken is almost done, warm the peas.
  • When the rice is cooked, remove from heat and garnish the dish with the peas and roasted red pepper strips.