We have been living in strange and unnerving times. Many of us are sheltering at home, perhaps while coping with a loss or the new responsibility of educating our own kids. As we all cope with the fallout of this unprecedented pandemic, it’s understandable to find oneself seeking out those things that bring comfort. These troubling times have made me ask myself–what can I do to help people cope and weather this uncertainty? Throughout my own life, I have always found solace in cooking. So I decided that I want to share the recipes that have brought me joy and peace throughout my life, along with tips and techniques acquired over my years as a professional chef. I’m going to show you how to prepare these tried and true recipes, and maybe while doing so I can share some of that same joy and peace that they have brought me. Hopefully, I’ll be able to entertain you with my stories, anecdotes and musings along the way.
Lately I’ve found myself thinking back to a simpler time when no matter what may have been happening in the world or in our lives, I just knew that everything was going to be okay. Surrounded by everything I loved and those who loved me, I would come to that certainty wrapped snugly in the safety and security of my home. We didn’t have much in those days, but we were happy. My parents worked hard to make sure that my brother and I would never be troubled by whatever situation they may have been grappling with. We had what we needed, even though at times my parents had to count their pennies and struggle to make ends meet. But one thing that was never in short supply in our house was warm, delicious food lovingly prepared in our kitchen. Looking back I’m grateful to have had such a blessing and a luxury in my life. So many wonderful memories and momentous occasions took place around our table. This is where I learned that food is more than just fuel, food is love!
Growing up as a first generation Cuban-American in Miami during the 70’s and 80’s, I was part of a tight-knit family. There were 14 of us, including aunts, uncles, cousins and grandparents, and we were always together, always laughing and always eating! My Abuela was a master craftsperson in her kitchen. Watching her move about in that tiny space–whisking, sautéing, seasoning, roasting and plating, among other things, was a sheer wonder to behold…and quite exhilarating! She moved with ease and confidence, making the whole spectacle seem effortless and daunting at the same time. She, along with my mother and aunts, would make dishes of such succulent nobility with seemingly humble ingredients that I almost thought they were performing complicated and advanced magic in that kitchen!
While there are many different dishes that take turns as required staples for any of our family gatherings, the undisputed supreme ruler of them all was Arroz con Pollo–an intoxicating combination of pan-seared mojo chicken, creamy saffron rice, peppers, spices and vegetables that excites the senses with every delectable bite. Whenever one of us was sick, celebrated a birthday, anniversary or some success or life-changing event, there was our beloved Arroz con Pollo.
Abuela passed her skills and secrets on to her daughters who in turn, perfected their own mouth-watering versions. Eventually, my Mom passed the secret down to me. In time, I will teach this tradition to my own daughter, fulfilling my part in ensuring that our hallowed and precious culinary traditions live on for future generations. To this day the women of my family are my favorite cooks of all time, as well as my very first culinary teachers. Now, it is my privilege to share my version of this epicurean treasure with you. May this dish bring you the same comfort it has brought to my family, my friends and me.
arroz con pollo
the chicken garnish:
4-6 drumsticks (take two from the whole chicken you’ll be using for the broth)
½ cup orange juice
¼ cup each fresh lime and lemon juice
2 tbsp. fresh garlic, minced
2 tsp. kosher salt
1 tsp. white pepper
3 tbsp. + 2 tbsp. extra-virgin olive oil
Place the juices, the garlic, salt, white pepper and 3 tbsp. olive oil into a mixing bowl and whisk thoroughly to combine well. This is called mojo. Place the drumsticks into a re-sealable plastic bag and pour the mojo marinade over them. Seal the bag and gently toss the chicken with your hands to coat. Marinade 4 hours, or overnight.
In a large skillet set over medium-high heat, add the 2 tbsp. olive oil until hot. Add the drumsticks, leaving enough room in between pieces to cook. Cook the drumsticks until golden-brown all over and internal temperature reaches 165 degrees F. Remove from heat and set aside for later use.
the broth:
1-2 lbs. whole chicken, cleaned/cut into 8 pieces
1 large yellow onion, peeled/quartered
1 green bell pepper, quartered/seeded
8 cloves fresh garlic, smashed
7 oz. tomato puree
6-9 cups water
3 packets Sazon Goya w/ saffron
2 tbsp. kosher salt, or to taste
Place all ingredients into a large stockpot set over medium-high, except the chicken drumsticks. (If you are intimidated by the idea of butchering and cleaning a whole chicken, you can use butchered pieces, just be sure that they are bone-in as the bone is what imparts most of the flavor.) Stir carefully to combine (saffron water would be a lousy thing to splash, unless you’re remodeling in yellow). Bring to a boil, then reduce heat to medium and simmer for 45 minutes, until the chicken is cooked through and tender. Remove chicken from the broth and set aside. Let the broth simmer for another 30 minutes, always maintaining it at 9 cups. (If you’re wondering how to do that, just keep the level of liquid as high as the particulates that by this point, have collected in a ring around your stockpot.)
Remove from heat and strain the broth through a fine mesh sieve, discard solids. When the chicken is cool enough to handle, shred with your hands into chunks and discard the bones. Set both aside until ready to make the rice.
the rice:
4 ½ cups Valencia rice
9 cups broth, separated 8:1
2 tbsp. extra-virgin olive oil
24 fresh garlic cloves, peeled/whole
1 large yellow onion, rough chop
1 red bell pepper, finely diced
1 cup lager beer
5 oz. tomato puree
1/3 cup frozen sweet peas
1-2 oz. pimientos, sliced
12 fresh asparagus spears, trimmed
1 qt. water
1 tbsp. fresh parsley, minced
¼ tsp. paprika
Rinse the rice under cold running water until the water runs clear to remove the starches. Place rinsed rice into a bowl and cover completely with cold water. Set aside and allow the rice to bloom, 30 minutes – up to 2 hours. The more the rice opens up, the more tender and creamy it will be when you cook it. That risotto-like texture is one of the most alluring things about this dish. This blooming technique was taught to me by my Aunt and it really does make for delicious rice!
Bring a saucepan with water and salt to a boil. Add the asparagus and boil until the asparagus turns bright green, 1-2 minutes only. Using tongs, remove the asparagus from the boiling water and drop in a bowl of ice water to shock them. Once cool, place asparagus on paper towel to dry. This gives the asparagus a lovely crisp-tender consistency, and turns them bright green, which makes for an impressive presentation.
Place the onion and garlic into a food processor and pulse until finely minced. Drain the rice to prepare for cooking. In a large dutch oven set over medium-high heat, warm the 2 tbsp. olive oil. Add the onion/garlic mixture, along with the red bell peppers. Sauté until the onion is translucent, the pepper is tender and the garlic is fragrant, 4-5 minutes. Add the chicken chunks and stir to combine. Cook for 2 minutes. Add the tomato puree and the beer, stir to combine. Bring to a boil, then simmer for 5-7 minutes.
Add the bloomed rice and the packet of Sazon with saffron. Stir to combine and sauté for 2 minutes. Add 8 cups of the savory broth. Stir well to combine and disperse the chicken. Bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer 25-35 minutes, until the rice is creamy and slightly sticky. If the liquid is absorbed too quickly, add the remaining broth a ¼ cup at a time, as needed. You want this dish moist, but most definitely not soup.
Uncover the rice. Arrange the chicken drumsticks in a decorative manner, then do the same for the pimientos and asparagus. Sprinkle the frozen peas over the rice and cover again. Cook for 5-10 minutes, until the drumsticks and peas are warmed through, but still vibrant green. Uncover and sprinkle minced parsley and a pinch of paprika over the rice.
Serve immediately. Traditionally served with delicious maduros (sweet fried plantains), and an avocado + tomato + red onion salad dressed with fresh mojo. ¡Que delicioso!
wine pairing: Beronia Rioja Reserva
This full-bodied Spanish Tempranillo works beautifully with the rich flavors of the sofrito and saffron.
beer pairing: Mahou Cinco Estrellas
A popular go-to in Spain, this American-style lager pairs exquisitely with the chicken and spices in this wonderful dish.
musical pairing: Mambo #5 – Perez Prado
arroz con pollo
- Total Time: approx. 7 hours
- Yield: serves 8
Description
Warm, fragrant Arroz con Pollo is a foundational dish in Hispanic households. Fill your own kitchen with the comforting aroma of this chicken and rice dish!
Free from: gluten + dairy + soy + peanut + tree nut + fish + shellfish.
Ingredients
chicken garnish:
4-6 drumsticks (take two from the whole chicken you’ll be using for the broth)
½ cup orange juice
¼ cup each fresh lime and lemon juice
2 tbsp. fresh garlic, minced
2 tsp. kosher salt
1 tsp. white pepper
3 tbsp. + 2 tbsp. extra-virgin olive oil
broth:
1-2 lbs. whole chicken, cleaned/cut into 8 pieces
1 large yellow onion, peeled/quartered
1 green bell pepper, quartered/seeded
8 cloves fresh garlic, smashed
7 oz. tomato puree
6-9 cups water
3 packets Sazon Goya w/ saffron
2 tbsp. kosher salt, or to taste
rice:
4 ½ cups Valencia rice
9 cups broth, separated 8:1
2 tbsp. extra-virgin olive oil
24 fresh garlic cloves, peeled/whole
1 large yellow onion, rough chop
1 red bell pepper, finely diced
1 cup lager beer
5 oz. tomato puree
1/3 cup frozen sweet peas
1-2 oz. pimientos, sliced
12 fresh asparagus spears, trimmed
1 qt. water
1 tbsp. fresh parsley, minced
¼ tsp. paprika
Instructions
for the chicken garnish:
Place the juices, the garlic, salt, white pepper and 3 tbsp. olive oil into a mixing bowl and whisk thoroughly to combine well. This is called mojo. Place the drumsticks into a resealable plastic bag and pour the mojo marinade over them. Seal the bag and gently toss the chicken with your hands to coat. Marinade 4 hours, or overnight.
In a large skillet set over medium-high heat, add the 2 tbsp. olive oil until hot. Add the drumsticks, leaving enough room in between pieces to cook. Cook the drumsticks until golden-brown all over and internal temperature reaches 165 degrees F. Remove from heat and set aside for later use.
for the broth:
Place all ingredients into a large stockpot set over medium-high, except the chicken drumsticks. (If you are intimidated by the idea of butchering and cleaning a whole chicken, you can use butchered pieces, just be sure that they are bone-in as the bone is what imparts most of the flavor.) Stir carefully to combine (saffron water would be a lousy thing to splash, unless you’re remodeling in yellow). Bring to a boil, then reduce heat to medium and simmer for 45 minutes, until the chicken is cooked through and tender. Remove chicken from the broth and set aside. Let the broth simmer for another 30 minutes, always maintaining it at 9 cups. (If you’re wondering how to do that, just keep the level of liquid as high as the particulates that by this point, have collected in a ring around your stockpot.
Remove from heat and strain the broth through a fine mesh sieve, discard solids. When the chicken is cool enough to handle, shred with your hands into chunks and discard the bones. Set both aside until ready to make the rice.
for the rice:
Rinse the rice under cold running water until the water runs clear to remove the starches. Place rinsed rice into a bowl and cover completely with cold water. Set aside and allow the rice to bloom, 30 minutes – up to 2 hours. The more the rice opens up, the more tender and creamy it will be when you cook it. That risotto-like texture is one of the most alluring things about this dish. This blooming technique was taught to me by my Aunt and it really does make for delicious rice.
Bring a saucepan with water and salt to a boil. Add the asparagus and boil until the asparagus turns bright green, 1-2 minutes only. Using tongs, remove the asparagus from the boiling water and drop in a bowl of ice water to shock them. Once cool, place asparagus on paper towel to dry. This gives the asparagus a lovely crisp-tender consistency, and turns them bright green, which makes for an impressive presentation.
Place the onion and garlic into a food processor and pulse until finely minced. Drain the rice to prepare for cooking. In a large dutch oven set over medium-high heat, warm the 2 tbsp. olive oil. Add the onion/garlic mixture, along with the red bell peppers. Sauté until the onion is translucent, the pepper is tender and the garlic is fragrant, 4-5 minutes. Add the chicken chunks and stir to combine. Cook for 2 minutes. Add the tomato puree and the beer, stir to combine. Bring to a boil, then simmer for 5-7 minutes.
Add the bloomed rice and the packet of Sazon with saffron. Stir to combine and sauté for 2 minutes. Add 8 cups of the savory broth. Stir well to combine and disperse the chicken. Bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer 25-35 minutes, until the rice is creamy and slightly sticky. If the liquid is absorbed too quickly, add the remaining broth a ¼ cup at a time, as needed. You want this dish moist, but most definitely not soup.
Uncover the rice. Arrange the chicken drumsticks in a decorative manner, then do the same for the pimientos and asparagus. Sprinkle the frozen peas over the rice and cover again. Cook for 5-10 minutes, until the drumsticks and peas are warmed through, but still vibrant green. Uncover and sprinkle minced parsley and a pinch of paprika over the rice.
Serve immediately. Traditionally served with delicious maduros (sweet fried plantains), and an avocado + tomato + red onion salad dressed with fresh mojo.
Notes
pairings:
wine: Spanish Tempranillo works beautifully with the rich flavors of the sofrito and saffron.
beer: Ice-cold amber ale or crisp lager pair exquisitely with the chicken and spices in this wonderful dish.
musical: Mambo #5 – Perez Prado
brujo’s notes:
What is Valencia rice? Valencia rice is a short to medium-grain rice that hails from Spain. Named for the famed province of Valencia, this particular rice cooks up tender, sticky and moist. And, it has the renowned ability to absorb moisture without breaking down allowing the grains to separate easily. This is the reason why this is the preferred rice for so many Hispanic rice dishes such as paella. It is also commonly used to make rice pudding or as a substitute for Arborio rice in making risotto.
If you can’t find, or are hesitant to use Valencia rice, you can totally use long-grain rice. However, this won’t give you the creamy, risotto-like quality that the dish is supposed to present. Make sure you rinse the rice very well beforehand to remove as much of the starch as possible.
- Prep Time: 4–8 hours
- Cook Time: 1 hr. + 45 minutes
- Category: main dish magic
- Cuisine: Cuban
Keywords: arroz con pollo, chicken and rice
