Saturday, June 13, 2020


My husband and I love Cuban comfort food.  This is my version of Cuban-Style Arroz Con Pollo.  Serve with hot sauce and crusty bread.

Sazon Completa
3 T garlic powder
2 T onion powder
1 T dried oregano
2 t sea salt
2 t ground black pepper
2 t ground cumin
2 t paprika
1 t ground turmeric

Place ingredients in a jar with a tight fitting lid and shake to combine.

4 to 5 lb chicken, cut into 8 pieces, breasts cut in half (I save wings in the freezer for chicken broth)
¼ cup all-purpose flour
¼ cup Sazon Completa (Cuban Complete Seasoning)
2 T avocado oil
2 T unsalted butter
1 large sweet onion, finely diced
1 large red bell pepper, diced
3 cloves garlic, pressed or minced
2 cups Arborio rice
½ cup white wine
1 qt chicken broth
2 T tomato paste
1 bay leaf

½ cup frozen peas
¼ cup pimento-stuffed green olives, cut in half (optional)
3 green onions, thinly sliced
Sliced roasted red bell peppers, for garnish
Cilantro, for garnish

In a large bowl, add the flour and 2 T of the Sazon Completa. 
Mix well, then toss the chicken pieces in the flour mixture to completely coat.

Heat a large Dutch oven or paella pan over medium heat.
Add the oil and butter and brown the chicken pieces, in batches, until brown on all sides.
Remove chicken and set aside on a baking sheet.
Add the onion, red bell pepper, and garlic.  
Sauté for 2 minutes.
Add the rice, white wine, the rest of the Sazon Completa and cook for a minute or two.
Add the chicken broth, tomato paste, and bay leaf.
Place the chicken pieces on top of the rice, cover with a lid and bring to a boil.
Reduce heat to low and simmer for 40 minutes.
Before serving, add the frozen peas, olives, and green onions.  
Turn off heat and let sit for 5 minutes.
Before serving, garnish with the roasted peppers and cilantro.

Serves 4

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