Cuban Chicken and Rice Made Like Home

Cuban Chicken and Rice: Traditional and Flavorful Recipe

Want to learn how to make chicken and rice Cuban style? This homemade recipe combines authentic Cuban flavors with simple ingredients. Ideal for sharing with family, this classic version is easy to prepare and serves about six people.

🥘 Ingredients for Cuban Chicken and Rice

  • 1 whole chicken (5½ pounds), cut into quarters
  • 2 pounds of Valencia rice (4 cups)
  • 1 large red bell pepper
  • ½ green bell pepper
  • 2 large onions
  • 1 sour orange (fresh or bottled)
  • ⅛ teaspoon of ground pepper
  • 1 jar of roasted red peppers (pimientos morrones)
  • 2 packets of ground saffron (or bijol)
  • 1 can of tomato sauce
  • 2 teaspoons of salt
  • 2 bay leaves
  • 3 large garlic cloves
  • ⅓ cup of extra virgin olive oil
  • 1 cup of dry white wine
  • 1 can of petit pois (green peas)

 

 

👨‍🍳 Step-by-Step Preparation

1. Marinate the chicken

Place the chicken quarters in a bowl, add salt, pepper, and sour orange juice. Let them marinate in the refrigerator for at least two hours.

2. Prepare the broth

Boil the giblets and chicken carcass with enough water. Add one onion, one bay leaf, half a green pepper, two garlic cloves, and a bit of bijol. You’ll need five cups of this strained broth, plus one cup of dry wine for cooking.

3. Chop and sauté the vegetables

Chop the onion, red pepper, and garlic. In a large pot, heat the oil and brown the chicken. Remove it, and in the same oil, sauté the onion first, then the pepper, and finally the garlic.

4. Add the sauce

Add a little salt, the bay leaves, tomato sauce, and dry wine. Cook over high heat until the alcohol evaporates and it begins to boil. Add the chicken pieces and cook for a few minutes.

5. Cook the rice

Pour in the hot broth, roasted peppers, and saffron. Adjust the salt, add the previously washed rice, and bring to a boil. Reduce the heat, cover, and cook for 25 minutes over low heat.

6. Garnish and serve

Once the rice is tender, turn off the stove. Wait 10 to 12 minutes, uncover, and decorate with the petit pois and remaining roasted peppers. Serve hot, straight from the pot.

ℹ️ Additional Information

  • Servings: 6
  • Preparation time: 2 hours (marinating) + 1 hour cooking
  • Category: Rice
  • Cuisine: Cuban

✅ Tips for the Best Chicken and Rice

  • Use short-grain Valencia rice for the best results.
  • Don’t skimp on the sofrito — it’s the base of Cuban flavor.
  • If you don’t have sour orange, mix orange juice with a bit of white vinegar.

📌 Suggested Tags

Cuban recipes, chicken and rice, traditional Cuban food, Creole dishes, homemade recipes

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For the Spanish recipe, visit: Arroz con Pollo al Estilo Cubano: Sabor Auténtico de la Isla.