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Cuban Arroz Con Pollo

Contributed By: Vanessa | See all of Vanessa's recipes
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Active Time:  1 Hour
Total Time:  1 Hour 30 Minutes
A Classic Cuban Arroz Con Pollo. This traditional Cuban comfort food is simple , fragrent and delicious for a special occassion or any night you want to eat with latin flare.
4 chicken quarters (dark meat), skin on and cut into pieces
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 Powder or 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
Sauté the chicken in a large pot, browning on both sides. Season with salt, pepper and dashes of cumin. Remove chicken once 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 full 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.

Date Added: 10/28/2013
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