My Favorite Arroz Con Pollo Cubano
I know there are already a number of recipes for this, but this one really is a little different and really is awfully good. leaving the chicken on the bone makes it more flavorful and juicier. you can use jarred pimento, but it's not that hard to roast the sweet pepper yourself and it tastes much better. you can reduce the garlic and leave out the hot pepper, but i think a little zing is a good thing. the basic recipe is thanks to maria josepha lluria de higgins. cooking time includes marinating time.
Steps
Chop the garlic on a cutting board.
Sprinkle the salt and pepper over the garlic and , with a fork , mash the garlic / salt / pepper into a paste.
Combine the garlic paste , orange juice and lemon juice.
Wash and pat dry the chicken breasts.
Place chicken and garlic / juice mixture in a large zip-lock bag or into a glass dish with a cover.
Refrigerate for at least one hour , turning the chicken pieces in the marinade midway through the hour.
Heat the oil over medium heat in a paellera or wide , shallow pan.
Remove chicken from marinade , reserving the marinade.
Blot the chicken dry with paper towels and brown the pieces in the hot oil.
If necessary , do this in batches--allow the individual pieces to brown on both sides.
Remove and set browned chicken aside.
In the same oil , saute the onion and green pepper about three minutes until onion is translucent.
Add the broth , saffron , tomato paste , hot pepper , reserved marinade and the chicken and simmer for about three min.
Ingredients
garlic cloves, salt, pepper, orange juice, lime juice, chicken breasts, olive oil, onions, green bell pepper, chicken broth, saffron strands, tomato paste, hot red pepper, rice, white wine, baby peas, sweet red pepper