An updated take on a classic Cuban arroz con pollo dish. This features a massive blast of fresh lime juice and zest with a subtle brush of fresh ginger to make your mouth pucker with every bite.
Combine the following ingredients and let sit for a good hour before cooking
2 limes, juiced and zested
½ orange juiced (optional)
Garlic salt
Paprika
Cumin
Bean melange
1 can black beans
½ bag frozen peas (optional)
Olive oil
1-2 cloves garlic, crushed
1 sweet onion, diced
1 bell pepper, diced
1 habanero, finely chopped
1 jalapeño, finely chopped
Oregano
Cumin
Bay leaf
Fresh ginger, crushed (or ginger powder)
Salt and pepper
Sauté the peppers, onions and aromatics until they start to sweat. Add the beans, peas and spices. Combine and reduce to slow simmer.
Rice
1 C white rice
2 C chicken broth
Turmeric
Here’s a good order to cook so all elements come up at one time.
Preheat oven to 375. Start boiling the chicken broth.
Put marinated chicken into a casserole dish. Cook uncovered, 25 minutes-ish.
10 minutes into the chicken cooking, get the broth to full boil. Add the rice and turmeric. Cover, simmer, about 17 minutes (check after 17 minutes. If it’s done, pull and keep partially covered).
At the same time – again about 10 minutes after the chicken has started – get the bean process started. When all elements are heated through, simmer to let flavors blend.
When chicken is done, cut into bite sized pieces and add to the beans.
Spoon bean and chicken mixture over a mound of white rice.
Top with…
Cilantro leaves
Scallions, chopped
Serve with…
Lime wedges
Tapatio or Cholula hot sauce
I’m nowhere near Cuban ancestry, but this recipe has been in my family for decades. A staple that yields even better leftovers as the flavors continue to blend overnight.