Arroz Con Pollo - Caribbean cuisine

Most Caribbean cuisine are widely believed to have originated from Africa, so is the love for arroz con pollo among the latino and the Caribbean; but the cuban Arroz Con Pollo are cooked with sour orange juice, and some prefered it taste in comparison to Boliche, while to some vice-versa.

Ingredient

• 1 chicken, cut into 6 serving pieces 4 to 4 1/2 pounds

• 1/2 cup fresh squeezed orange juice - 1 to 2 oranges

• 1/2 cup fresh squeezed lime juice from 4 large limes

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 2 cloves garlic, crushed; plus 3 cloves, minced – about 2 teaspoons

• 1/4 cup annatto oil or olive oil

• 1 medium onion, diced 1 cup

• 1 large Aji pepper, cubanelle pepper or green bell pepper, chopped

• 1 small tomato, seeded and diced about 2/3 cup

• 2 teaspoons salt

• 1/2 teaspoon fresh ground black pepper

• 1 bay leaf

• 1 1/2 cups beer

• 1 cup no-salt-added chicken broth

• 1/4 teaspoon saffron, crushed

• 1/2 teaspoon annatto seeds

• 1 pound Valencia or Arborio rice, rinsed

• 1 cup fresh or frozen green peas

Cooking Procedures

Before start cooking, place the chicken in a large resealable food storage bag. Add the orange and lime juices, oregano, cumin and the 2 cloves of crushed garlic. Press as much air from the bag as you can, seal the bag and massage it to coat all of the chicken pieces with the marinade. Allow the chicken to marinate in the refrigerator for at least 4 hours or overnight, turning the bag over at least once during that time.

When ready to cook, drain the marinade from the chicken pieces and discard it. Use paper towels to pat the chicken dry. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5 minutes on each side or until browned. Transfer the chicken pieces to a plate and drain all but 2 tablespoons of the oil from the skillet. Return the skillet to medium-high heat.

Add the onion; the aji, cubanelle or green bell pepper; and the 3 cloves of minced garlic to the skillet; cook for about 5 minutes or until the onion is translucent. Add the tomato, salt and black pepper and cook for 1 minute. Return the chicken to the skillet and cook for 2 minutes.

Add the bay leaf, beer, chicken broth and saffron. Cook, stirring occasionally, until the mixture comes to a boil; then reduce the heat to low, cover the skillet and cook for 30 minutes, adjusting the heat so the liquid is barely bubbling at the edges.

Remove 1/4 cup of the cooking liquid from the skillet. Place the annatto seeds in a small saucepan, add the 1/4 cup of cooking liquid and cook over medium-low heat for five minutes, then pour the liquid through a fine-mesh strainer and back into the skillet, add the bay leaf and the peas, then stirred the combination and let it sit for 5 minutes and later let it be serve and then bon appetit.