Arroz Amarillo Con Pollo (Yellow Rice with Chicken)

The traditional version of this dish is a blend of cumin-yellow rice and chicken but plenty variations include different meats and vegetables in the mix, so don’t hold back on your creativity. It’s a favored choice dish for weddings and other special gatherings, beacuse it lends itself well to being made in generous portions and the and the scrumptious flavors are a guaranteed success with many Cubans.

Ingredients

• 1/2 cup olive oil for frying
• 8 chicken thighs
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 large onion finely chopped
• 1 large red bell pepper finely chopped
• 4 ground garlic cloves
• 2 cups chicken broth
• 1 can tomato sauce 8 oz
• 1/2 teaspoon Bijol seasoning
• 1 bay leaf
• 2 teaspoons oregano
• 2 cups rice
• 1/2 cup frozen green peas
• petit pois for garnish

Instructions

• Begin by heating the oil in a large pot and sauté the chicken with some salt, pepper and a bit of cumin and cook until nicely golden and tender. Transfer to a separate dish and set aside.
• Next, sauté the onion and red pepper in the same pan you prepared the chicken in, until the onion becomes translucent.
• Stir in the minced garlic and cook for about 2 minutes until fragrant. Reintroduce the chicken and also pour in the chicken broth, tomato sauce and spices (the Bijol, bay leaves, cumin, oregano, salt and pepper).
• Finally add in the rice and stir until completely submerged in the liquid. Bring to a boil then turn the heat down, cover and simmer for 30 to 45 minutes or until the rice has softened.
• When the dish is almost done cooking, add the frozen peas and cook for 5 more minutes.
• Serve hot and garnish with peppers and petit pois. Enjoy!