arroz con pollo cuban style

How To Make arroz con pollo cuban style

• 1

  Prepare chicken marinade: olive oil (2 tablespoons), vinegar (1 tablespoon), water (1 tablespoon), 1 garlic clove minced, 1 sazon packet, and ¼ teaspoon of each of the following - salt, pepper, cumin, and oregano.
• 2

  Marinate chicken for at least an hour, but ideally overnight (if possible).
• 3

  Sauté bacon on low heat until fat is rendered out and crispy. Remove bacon from pot, chop, and set aside
• 4

  Brown chicken in bacon fat for about 15 minutes and remove from pan
• 5

  Heat 1 tablespoon of olive oil in pot and sauté onion, bell pepper, and garlic until onions become translucent. Add tomato and capers at this time and continue cooking for about 5 additional minutes
• 6

  Mix in olives, bay leaves, and tomato sauce. Also add in 2 packets of sazon, ¾ teaspoon of salt, ¾ teaspoon of pepper, 1 ¼ teaspoon of cumin, and 1 ¼ teaspoon of oregano
• 7

  Add chicken and bacon back into pot. Add chicken broth and ¼ cup of beer into pot. Stir in the uncooked rice.
• 8

  Bring this all to a boil and then reduce heat to low (a little higher than a simmer) and cover for 25 minutes
• 9

  After 25 minutes – uncover pot and mix well. Add in remainder of the beer, 1 packet of sazon, and frozen peas
• 10

  Cover and cook for an additional 10 minutes. Uncover and taste rice to make sure that it is tender. If not mix and cover. Uncover to check for doneness every 5 minutes
• 11

  Once rice is cooked – garnish with chopped cilantro and roasted red peppers Serve and enjoy!
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