Arroz con Pollo (Kosher)

Name: Arroz con Pollo (Kosher)
Total time: 1 h 15 min
Yield: 6
Cuisine: Cuba Jewish (Sephardi)
Ingredients: 2 lb chicken thighs and drumsticks; 2 tbsp olive oil; 1 large onion, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 2 tomatoes, chopped; 1 1/2 cups long-grain rice; 1 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp turmeric or saffron; 3 cups chicken broth; 1/2 cup peas; Salt and black pepper to taste

Arroz con Pollo Kasher

CubaSephardiEveryday Meat 75 min 6 servings Easy

A kosher Cuban adaptation of the classic Spanish colonial chicken-and-rice dish. Chicken is browned, then simmered with rice and sofrito until the grains are deeply flavored and the whole meal comes together in one pot.

Ingredients

•2 lb chicken thighs and drumsticks
•2 tbsp olive oil
•1 large onion, diced
•1 green bell pepper, diced
•3 cloves garlic, minced
•2 tomatoes, chopped
•1 1/2 cups long-grain rice
•1 tsp ground cumin
•1 tsp sweet paprika
•1/4 tsp turmeric or saffron
•3 cups chicken broth
•1/2 cup peas
•Salt and black pepper to taste

Instructions

1
Season the chicken with salt and pepper.
2
Heat the oil in a wide pot and brown the chicken on both sides; remove to a plate.
3
In the same pot, sauté onion, bell pepper, garlic, and tomatoes to make a sofrito.
4
Stir in the rice, cumin, paprika, and turmeric or saffron so the grains are coated.
5
Return the chicken to the pot and pour in the broth.
6
Bring to a simmer, cover, and cook gently until the rice is almost tender.
7
Add the peas, cover again, and finish cooking until the rice is fluffy and the chicken is done.
8
Rest for 10 minutes before serving from the pot.

Kosher notes

Use only kosher chicken stock and avoid non-kosher fats or ham-based seasonings found in some regional versions.

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