Arroz Con Pollo - Cuban Style |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This recipes was passed down to me by my grand father, the best Cuban cook. Ingredients:
1 lb boneless chicken breast |
6 (12 ounce) bottles beer |
1 (12 ounce) arborio rice |
2 tablespoons cumin |
2 tablespoons garlic powder |
2 tablespoons onion powder |
2 teaspoons salt |
2 tablespoons pepper |
5 cups hot chicken broth |
2 medium onions, chopped fine |
1 small green pepper, chopped fine |
2 fresh garlic cloves, chopped fine |
4 tablespoons corn oil |
Directions:
1. Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
2. Heat chicken broth.
3. In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
4. Don't cook the chicken completely. Take chicken out and set aside.
5. To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
6. Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
7. When rice has absorbed the liquid, repeat step-1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
8. Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
9. Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.
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