About Cuban Arroz Con Pollo

Arroz con pollo is a popular dish in many countries. Originating in Spain, it eventually was brought to Latin America and the Caribbean islands. Variations can be found in different regions, and an arroz con pollo dish in Cuba has unique features from those most common in other countries.

History

Arroz con pollo originated in Spain among the peasants, and eventually became a favorite throughout the nation as well as in Latin America, Puerto Rico, and Cuba. The meal is becoming very popular in North America as well. Certain variations give it an authentic Cuban twist, such as adding tomato and garlic, and using Valencia or Arborio rice rather than white rice. The style of sofrito (mix of seasonings, or sauce) is important.

Considerations

A bit of trivia: In the 1950s situation comedy "I Love Lucy," one episode has Ricky and Fred switching roles with Lucy and Ethel, and Ricky trying to make arroz con pollo. This, of course, results in the kitchen overflowing with massive quantities of rice. Desi Arnaz, who played Ricky, particularly loved arroz con pollo, and there's even an "I Love Lucy" cookbook featuring a recipe for the dish.

Identification

Here are ingredients for one authentic Cuban arroz con pollo recipe:

1 large chicken, cut into eight pieces
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground white pepper

To prepare sofrito and broth:

2 tablespoons Annatto oil (or olive oil)
1 small onion, finely chopped
1 small red bell pepper, finely chopped
3 cloves garlic, minced
1 small tomato, diced
3 cups water
1-1/2 cups beer
1 cup dry white wine
1 tablespoon tomato paste or small tomato, diced
Salt and black pepper, to taste

Additional ingredients:

1 pound Valencia rice
half-cup sliced red pimientos
half-cup green peas

Function

Wash the chicken and pat dry with paper towels. Mix the vinegar, cumin, oregano, and white pepper in a large shallow bowl. Add the chicken, and turn the pieces so they are covered with the spice mixture. Let marinate for at least 15 minutes. You can marinate the chicken up to six hours for a bolder flavor.

Heat the oil in a large casserole dish. Brown the chicken, about two minutes each side. Move the chicken to a platter, and then begin the sofrito. Discard all but two tablespoons of the fatty oil in the casserole, then add the onion, bell pepper and garlic. Cook over medium heat until the onion is soft and clear, about one or two minutes. Add the tomato and cook for another minute. Add the chicken to the sofrito and cook for one or two more minutes.

Pour in the water, beer, wine, tomato paste, and add the salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes.

Wash the rice if necessary and drain the water. Bring the sofrito to a boil and stir in the rice. Reduce heat, then cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and the rice is still not done, you can add a bit more liquid. If it seems too soupy, then uncover for the last 10 or 15 minutes of simmering.

Garnish with the pimientos and peas.

Features

You can find many variations of this dish which still remain authentically Cuban. For instance, add a few bacon strips, or bay leaf and cilantro, or paprika, or small green pepper to the red one can offer a distinct new flavor.

Resources

• another basic recipe and suggestions for Cuban variations