Arroz con Pollo

Yield: 6 servings (serving size: 1 drumstick, 1 thigh, and 1 cup rice mixture)
Source: Cooking Light, MARCH 2004
CL Comments: Cuban chicken and rice comes in many variations; however, it always starts with sofrito, a sauteed mixture of onion, bell pepper, and garlic. We use turmeric to color the rice yellow; other versions use annatto seeds or saffron.
Amy Comments: Tasty! Not quite as flavorful as i thought/hoped, but still good. You need PLENTY of space, so use a BIG pot. Anyway, the liquid didnt all cook out like the recipe called for but it was "rissoto-ish", which was nice! This did NOT make 6 servings, however. It only made a little more than 4 (with the serving size listed as 1 cup rice mix and 2 pcs chicken). Not really sure why. All in all, I would make this again. Larry went nuts for the flavor and for me it is a great "comfort food" type of meal!


6 chicken drumsticks (about 1 1/2 pounds), skinned
6 chicken thighs (about 1 1/2 pounds), skinned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons dried oregano, divided
1 tablespoon vegetable oil
2 tablespoons fresh lime juice
1 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1 1/2 cups uncooked Arborio rice
1/2 cup diced ham
2 1/4 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup frozen petite green peas, thawed
1/2 cup chopped pimiento-stuffed green olives


  1. Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
  2. Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken, nestling into the rice mixture. Cover, reduce heat, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes. Sprinkle with olives.


Healthy Units: 9 per serving
CALORIES 469 (20% from fat); FAT 10.2g (sat 2.3g, mono 3.7g, poly 2.8g); PROTEIN 34.6g; CARB 55.5g; FIBER 4.1g; CHOL 108mg; IRON 3.1mg; SODIUM 797mg; CALC 75mg;

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