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Water with Cuban pollo

    1200g. chicken cut into pieces
    1 chopped onion
    6 cloves of garlic, minced
    ½ chopped chilli
    1 teaspoon of cumin
    1 teaspoon of oregano
    1 teaspoon of pepper
    1 bay leaf
    2 pounds of rice
    2 beers
    1 6-ounce can tomato sauce
    1 teaspoon of bijol (food pigment)
    1 can of green peas (ideally)
    ¼ cup capers (ideally)
    ¼ cup olives (ideally)
    juice of a lime
    6 cups of water
    3 teaspoons of oil (ideally olive)
    2 natural or canned roasted peppers
    1 cup of cooking wine

This Cuban arroz con pollo recipe is delicious and very traditional in our kitchen. Although it is not clear how this dish was introduced into Cuban cuisine, it quickly became popular throughout the country, with slight variations in presentation, in some cases leaving the rice drier or wetter depending on the taste of the cook.

Instructions :
In a saucepan, put the chicken, lemon juice, onion, garlic, chili pepper, cumin, oregano, pepper, bay leaf, oil and sauté everything together for 5 minutes.
Then add the water, salt and bijol, and cook for 15 minutes.
Finally add the rice and stir everything from time to time. Over a very low heat then, start adding the beer and the wine cooking little by little, while the rice cooks, as well as the liquid from the can of peas and peppers, if any, as needed until until the rice is completely soft.
Finally add the olives, capers and olive oil.
The Cuban chicken rice dish is usually garnished with peppers and peas.
A true delight of Cuban culinary tradition, even better with the second cold beer for the chef.
And this may be the last lawyer of the season. Looking forward to tomatoes soon...

Water with Cuban pollo
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