Cuban-Style Arroz Con Pollo


Courtesy of Hunter Tripp
Photography by Maggie Duval

Super easy

Cuban-Style Arroz Con Pollo


For 6 Person(s)


  • 1 whole chicken, cut up, skin on
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 2 cups Arborio or sushi rice
  • 1 8–10 oz. jar of olives stuffed with pimento
  • 2 cups chicken stock or bouillon
  • 1 dashes chipotle chile powder (or more, if you like it spicy)
  • 1 (or more) bottles of dark beer
  • 1 bunch fresh asparagus (frozen organic if none available), cut into bite-size pieces

Cuban-Style Arroz Con Pollo Directions

  1. Preheat the oven to 350°.
  2. Salt and pepper the chicken pieces on both sides.
  3. In a large, ovenproof pot or Dutch oven, heat the olive oil over medium heat. Brown the chicken pieces on both sides (about 7–10 minutes per side).
  4. Once the chicken is browned, pour the rice over the chicken, and add the entire jar of olives (including the brine). Add the chicken stock, chile powder and one of the beers.
  5. Cover, place pot in the oven, and cook for approximately 2 hours, stirring every 20 minutes. If it gets too dry, add more beer and/or chicken stock. In the last 15 minutes of cooking, add the asparagus.

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