Arrozo con Pollo
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Cuban dish called Arroz con Pollo which is chicken and rice. Julian Crews of Grayslake has started a Cuban food company out of his home called Old Havana Foods. Steve Lundy | Staff Photographer
8 pieces (about 3 pounds) bone-in, skin-on chicken pieces
Salt and pepper
2 tablespoons olive oil
1 jar (24 ounces) Old Havana Foods All-Purpose Sauteed Seasoning (sofrito)
2 cups chicken broth
cup fresh lime juice (about 4 limes)
12 ounces beer, divided (see note)
1 can (8 ounces) small sweet peas, drained, reserve peas and liquid
2 cups long grain white rice
Pinch saffron (optional)
Lightly season chicken with salt and pepper. Heat an 8 quart stockpot over medium-high heat until hot. Add olive oil to pot and half of the chicken pieces, skin side down. Brown 7 minutes, turning pieces after 4 minutes. Remove chicken from pan and repeat with remaining 4 pieces.
Return browned chicken pieces to stock pot and combine with Old Havana Foods All-Purpose Sauteed Seasoning; stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 4 minutes, stirring occasionally.
Add chicken broth, 8 ounces beer, lime juice, liquid from peas and rice to stockpot. Stir well to combine and bring to a simmer. Reduce heat to low; cover and simmer 20 minutes, stirring every 5 minutes.
Remove stockpot from heat. Add remaining 4 ounces of beer. Stir well to combine, cover and let stand 8-10 minutes.
Add two-thirds of peas and stir to combine. Add salt and pepper to taste. Cut breast pieces in half. Serve arroz con pollo topped with remaining peas.
Serves six.
Cook's note: An additional 12 ounces chicken broth can be substituted for the beer.
Old Havana Foods
