I grew up on this Cuban dinner of rice with chicken. It’s a classicchicken recipe that Cuban families enjoy any night of the week. My mom’s Cuban arroz con pollo recipe is universal to most Cuban homes, but her adaptation for the modern American household is what really makes our Arroz con Pollo a la Cubana the best. We lead busy lives and need to get dinner on the table much quicker than they did back when she was growing up on her island paradise! That means recreating this meal for MY kids needs to be a quick and easy Cuban arroz con pollo recipe.
I can’t tell you how many of my American friends fell in love with this chicken and rice Cuban style recipe after my mom served them a heaping plate of it. It really is the best arroz con pollo recipe! The smoky spices of cumin and saffron (or bijol) are the definition of comfort food for many bicultural Cubanos. Give this arroz con pollo recipe a try for your next family dinner!
Arroz con Pollo
Arroz con Pollo Receta
Cuban chicken and yellow rice is not difficult to make, but it can feel intimidatingthe first time! There are several steps and ingredients involved to get it right. You can print the entire recipe at the bottom of this post, but I’m listing the ingredients with a few notes here as well for you.
Also, as you’ll see in the list below, I use Bijol powder instead of making my arroz con pollo with saffron. This is for a few reasons, but mostly because that’s how my mama used to make it. Substitute the bijol seasoning for saffron if desired.
- 4 chicken quarters (dark meat), skin on
- 1/2 cup olive oil for frying
- 1 large onion, chopped
- 1 large red pepper, chopped
- 4 cloves garlic, crushed
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon Bijol Seasoning (in lieu of Saffron)
- 1 bay leaf
- 2 teaspoons oregano
- 2 teaspoons cumin, ground
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups rice
- 1/2 cup frozen green baby peas
Tip from a Cuban Mom – you might be tempted to make this Cuban Arroz con Pollo with chicken breasts, but because of the extended cook time, I wouldn’t suggest it. Pick moist dark meat chicken cuts, like chicken legs and thighs, to ensure a tasty meal.
Arroz con Pollo Cubano
Cuban Chicken and Yellow Rice Recipe
To begin this Cuban chicken and yellow rice recipe, sauté the chicken in a large pot, browning on both sides. Season with salt, pepper, and dashes of cumin. Remove chicken once the fat has been released.
Add a little olive oil to the same pan you fried the chicken in, and sauté the onion and red pepper until the onion is translucent. Add the crushed garlic and cook an additional minute or two, stirring frequently.
Return chicken to the same pot with chicken broth, cooked onions and green pepper, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. Add the rice and stir to coat and fully submerge it. Bring to a boil and reduce heat. When the rice has absorbed some of the liquid, cover and simmer on low for about 30-45 minutes, or until the rice is fully cooked. Add the frozen peas during the last five minutes of cooking only.
We Love Cuban Food
If this is your first trip into Cuban food culture, welcome! I love sharing the tastes of my youth in easy ways that reflect our modern, American lives. We took our first trip to Cuba with kids just last year and the experience was amazing.The Cuban desserts were even more delightful than I remembered! (Check out some of my favorite pictures of Cuba and the amazing Cuban people we met.)
White Rice Recipes to Enjoy:
Hawaiian Garlic Shrimp– We ate this delicious garlic shrimp with white rice in Hawaii and immediately cooked it up at home!
Cuban Arroz Congri– A traditional Cuban rice dish of cooking white rice and black beans together.
Costa Rican Gallo Pinto– Our favorite breakfast rice dish from a country we adore.
West African Jollof Rice – delicious African rice dish made with stewed tomatoes.
Arroz con Leche – a Cuban dessert recipe made with short grain rice.
Cuban Fried Rice – a twist on a traditional Cuban rice dish, Arroz Frito hails from Chinese immigrants.
Mango Curry with Organic Rice – a savory curry made with mango and organic chicken and rice.
Traditional Mexican Rice – stewed tomato sauce in toasted white rice simmered with smoky spices
Easy Coconut Rice in a Rice Cooker – simple, yet so savory
Yellow Indian Jasmine Rice – made with turmeric and cumin!
Cuban arroz con pollo recipe is universal to most Cuban homes, but her adaptation for the modern American household is what really makes our Arroz con Pollo a la Cubana the best.
Ingredients
- 4 chicken quarters (dark meat), skin on
- 1/2 cup olive oil for frying
- 1 large onion, chopped
- 1 large red pepper, chopped
- 4 cloves garlic, crushed
- 2 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon Bijol Seasoning (in lieu of Saffron)
- 1 bay leaf
- 2 teaspoons oregano
- 2 teaspoons cumin, ground
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups rice
- 1/2 cup frozen green baby peas
Instructions
Saute the chicken in a large pot, browning on both sides. Season with salt, pepper, and dashes of cumin. Remove chicken once the fat has been released.
Add a little olive oil to the same pan you fried the chicken in, and saute the onion and red pepper until the onion is translucent. Add the crushed garlic and cook an additional minute or two, stirring frequently.
Return chicken to the same pot with chicken broth, cooked onions and green pepper, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. Add the rice and stir to coat and fully submerge it. Bring to a boil and reduce heat. When the rice has absorbed some of the liquid, cover and simmer on low for about 30-45 minutes, or until the rice is fully cooked. Add the frozen peas during the last five minutes of cooking only.
