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| ARROZ CON POLLO (RICE WITH CHICKEN) | |
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Of all the islands in the Caribbean, Cuba is the most typically Spanish in background and cuisine. The major ingredients of this popular dish -- rice, chicken, and oil -- are all of Spanish origin. Still, a Cuban arroz con pollo is unmistakably Latin American. It derives its characteristic taste from the "sofrito," a basic blend of garlic, onions, and green peppers, which lends flavor to most Cuban stews, enchiladas, and soups. Another characteristic of Cuban cuisine is the "adobo," a mixture of lime juice or bitter Seville orange juice, crushed garlic, and salt, and used to marinate most meats and poultry. Platanos fritos (sautéed sweet bananas) are the classic accompaniment to this dish. Preparation time: 20 minutes, marinating: 2 hours minimum, cooking: 45 minutes. 1 (4 lb.) chicken, cut into 8 serving pieces 2 tbsp. olive oil 1 large Spanish onion, chopped 1 green bell pepper, seeded and chopped 1 bay leaf 1 tsp. ground cumin 1 tbsp. sweet paprika 1/2 tsp. oregano 1/2 tsp. white pepper 1 cup tomato sauce 1 cup beer 2 cups rice 2 cups chicken stock 1 cup cooked green peas 2 red bell peppers, roasted and cut into strips 1/3 cup pitted, coarsely chopped green olives MARINADE (ADOBO): 3 lg. cloves garlic, crushed 1 tsp. salt Juice of 1 lime To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours. Heat 1 tablespoon oil in a large skillet with a lid, and sauté chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate. Sauté the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and sauté for 2 minutes. Stir in tomato sauce and beer. Add the chicken pieces, and simmer over medium heat for 5 minutes. Stir in the rice and half of the stock. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until rice is tender, about 25 minutes, adding more liquid as required. Carefully mix in green peas, adjust seasoning, and arrange on a large platter. Garnish with roasted red peppers and green olives. Serves 4. Submitted by: CM | |
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