Cuban Beer-infused Arroz Con Pollo Recipe

Introduction

Welcome to the culinary exploration of a beloved Latin American classic—Arroz Con Pollo, or Chicken and Rice—a dish that embodies comfort, tradition, and bold flavors. Originating from Cuba, this recipe has been passed down through generations, embodying the essence of vibrant ingredients and hearty preparation. The dish combines tender chicken pieces with aromatic rice simmered in a seasoned broth, enriched with a medley of vegetables, olives, capers, and a splash of beer to enhance its depth of flavor. At Love With Recipes, we believe that cooking is an art, and this recipe offers a perfect canvas to experiment with traditional and modern twists, bringing people together around a table filled with warmth and cultural richness.

Time

• Preparation Time: 20 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: Approximately 2 hours 50 minutes

Needed Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden or silicone spatula
• Stirring spoon
• Tongs
• Heat-resistant ladle or large spoon for serving
• Kitchen thermometer (optional, for checking chicken doneness)
• Grater (if using fresh pimiento or for garnishing)

Tags

Latin American, Cuban Cuisine, Chicken and Rice, Comfort Food, One-Pot Meal, Traditional, Family Favorite, Hearty, Savory, Easy Dinner, Weekend Special

Serving Size

This recipe yields approximately 6 servings, making it ideal for family dinners or small gatherings. Each serving is approximately 1 to 1.5 cups of the flavorful Arroz Con Pollo, packed with protein, vegetables, and aromatic rice.

Difficulty Level

Intermediate. While the steps are straightforward, achieving the perfect balance of flavors and proper cooking time for the rice and chicken requires attention to detail. This dish is perfect for home cooks with some experience in sautéing, simmering, and seasoning.

Allergen Information

• Contains: Chicken, gluten (from rice), olives (may contain sulfites), and possible traces of soy or other preservatives depending on store-bought ingredients.
• Note: Always check ingredient labels for potential allergens, especially with processed items like tomato sauce and olives.

Dietary Preference

Gluten-Free, Dairy-Free, Nut-Free. This recipe is naturally free from gluten and dairy. For vegan modifications, substitute chicken with plant-based protein and omit or replace the broth accordingly.

Course

Main Course

Cuisine

Cuban, Latin American

Ingredients

Instructions

Step 1: Preparing the Chicken

Begin by generously seasoning the chicken pieces with salt, freshly ground black pepper, and garlic salt. This initial seasoning layer is crucial for developing depth in the final flavor profile. Make sure to rub the seasonings evenly all over the chicken, including under the skin if possible, to maximize flavor infusion.

Step 2: Browning the Chicken

In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the seasoned chicken pieces in batches if necessary to avoid overcrowding. Allow each side to brown evenly—about 5-7 minutes per side. The goal is to develop a rich, golden crust that locks in juices and adds flavor. Once browned, transfer the chicken to a plate lined with paper towels or a clean dish towel to absorb excess oil.

Step 3: Sautéing Vegetables

In the same pan, reduce heat to medium and add the chopped green pepper, diced onion, and minced garlic. Sauté these vegetables in the rendered chicken fat and olive oil until they are tender and aromatic—about 5-8 minutes. Stir frequently, scraping up any browned bits from the bottom of the pan to incorporate extra flavor into the vegetables.

Step 4: Combining Chicken and Vegetables

Return the browned chicken pieces to the pot with the sautéed vegetables. Arrange the chicken evenly so it is partially submerged in the vegetable mixture. This will ensure even cooking and flavor distribution during the simmering process.

Step 5: Creating the Broth

In a separate container, dissolve the chicken bouillon cubes in boiling water—4 cups. Stir until fully dissolved, creating a rich, flavorful broth. Pour this broth into the pot with the chicken and vegetables. The liquid should come just enough to cover the chicken; adjust with additional water if necessary. This broth will serve as the cooking medium for the rice and other ingredients.

Step 6: Adding Tomato and Seasonings

Add the tomato sauce to the pot, stirring well to ensure even dispersion. Incorporate the remaining chicken bouillon if you have additional cubes or seasoning powders. Add the capers, which bring a briny, tangy element, and stir again. Bring the mixture to a gentle boil over medium heat, allowing the flavors to meld and the broth to develop a vibrant, savory profile.

Step 7: Incorporating Vegetables and Pimientos

Once boiling, reduce the heat to medium-low and add the sweet peas along with their juice, and the diced pimiento with its juice. These ingredients will add sweetness, color, and a subtle smoky aroma. Gently stir to distribute evenly, being careful not to break apart the peas or pimientos.

Step 8: Adding Rice and Beer

Sprinkle the Uncle Ben’s converted rice evenly over the surface of the liquid. Pour in the beer, which introduces a slight bitterness and complexity, balancing the richness of the dish. Stir gently to combine all ingredients. The beer also helps to tenderize the chicken and impart aroma, making the dish more flavorful.

Step 9: Simmering

Reduce the heat to low, cover the pot tightly, and let the Arroz Con Pollo simmer gently for approximately 2 hours. During this time, the rice will absorb the flavorful broth, the chicken will become tender and juicy, and the flavors will meld into a cohesive, aromatic dish. Occasionally check the pot, and if necessary, add a splash more beer or broth to maintain a desirable consistency.

Step 10: Final Adjustments and Serving

After the simmering time, uncover the pot and check the rice for tenderness. The grains should be soft but not mushy, and the chicken should be fully cooked with a safe internal temperature of at least 165°F (74°C). If the mixture appears too thick, stir in a little more beer or hot broth to loosen it up. Taste for seasoning and adjust with salt, pepper, or additional capers if desired. Serve hot, garnished with fresh herbs or a squeeze of lime for an extra zing.

Preparation Tips

• For extra flavor, marinate the chicken with garlic, lime juice, and herbs for at least 30 minutes before cooking.
• Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
• Adjust the amount of liquid during simmering based on how thick or soupy you prefer your Arroz Con Pollo.
• If you prefer a smokier flavor, add a dash of smoked paprika or chipotle powder.
• To make it more authentic, include a splash of orange juice or zest in the simmering broth for a citrusy twist.

Nutritional Information

Tips and Tricks

• Use high-quality olives and capers for a more authentic and flavorful dish.
• For a richer flavor, brown the chicken well—don’t rush this step.
• Adjust the seasoning gradually; taste as you go to avoid oversalting due to the salty olives and capers.
• If you want a crispier skin on the chicken, broil the browned chicken pieces for 2-3 minutes before adding to the pot.
• Remove the chicken from the bone after cooking for easier serving, especially if serving to children or picky eaters.

Add-ons and Variations

• Include chorizo slices or smoked sausage for an extra smoky, spicy kick.
• Add chopped tomatoes or bell peppers for more vegetable diversity.
• Top with fresh cilantro or parsley before serving for added freshness.
• Serve with homemade plantains or fried yuca on the side for a complete Latin feast.

Side Dishes

• Fried plantains (maduros or tostones)
• Yuca fries or boiled yuca
• Simple green salad with vinaigrette
• Fresh avocado slices or guacamole
• Cuban black beans with rice

Improvements

• To intensify the flavor, add a splash of orange or lime juice near the end of cooking.
• For a more authentic touch, incorporate a small piece of achiote or annatto seeds simmered in the broth for color and aroma.
• Experiment with different types of olives or adding a few slices of chorizo for a richer, spicier experience.

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or microwave until hot, adding a splash of beer or broth to loosen the mixture if necessary. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

FAQ

Can I use chicken breasts instead of whole chicken?

Yes, but be mindful that chicken breasts cook faster and can dry out if overcooked. Use boneless, skinless breasts and reduce cooking time to about 20-30 minutes, checking for doneness.

Is this dish spicy?

Traditional Arroz Con Pollo is mildly seasoned. To add heat, incorporate hot sauce, crushed red pepper flakes, or diced jalapeños during sautéing.

Can I make this dish vegetarian?

Replace chicken with plant-based protein such as tofu or tempeh, and use vegetable broth instead of chicken broth. Adjust cooking times accordingly.

Conclusion

Embarking on the journey to master this Cuban-style Arroz Con Pollo is a rewarding experience that combines simple ingredients with bold, layered flavors. Whether you’re preparing a weeknight dinner or entertaining friends, this dish offers a hearty, satisfying meal that captures the soul of Latin American cuisine. Remember to source quality ingredients, season thoughtfully, and embrace the process of slow simmering to unlock the dish’s full potential. As always, Love With Recipes encourages you to customize, experiment, and enjoy every step of your culinary adventure—bon appétit!

References

• “Cuban Cuisine: The Traditions and Flavors,” by Ana Sofia Peláez, 2011.
• “The Food of Cuba,” by Ada Lougheed, 1999.