arroz con pollo cuban style

How To Make arroz con pollo cuban style

• Step 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.
• Step 2
  Marinate chicken for at least an hour, but ideally overnight (if possible).
• Step 3
  Sauté bacon on low heat until fat is rendered out and crispy. Remove bacon from pot, chop, and set aside
• Step 4
  Brown chicken in bacon fat for about 15 minutes and remove from pan
• Step 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
• Step 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
• Step 7
  Add chicken and bacon back into pot. Add chicken broth and ¼ cup of beer into pot. Stir in the uncooked rice.
• Step 8
  Bring this all to a boil and then reduce heat to low (a little higher than a simmer) and cover for 25 minutes
• Step 9
  After 25 minutes – uncover pot and mix well. Add in remainder of the beer, 1 packet of sazon, and frozen peas
• Step 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
• Step 11
  Once rice is cooked – garnish with chopped cilantro and roasted red peppers Serve and enjoy!
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