Arroz con pollo cubano
Chicken and rice cooked together in one pot with peppers, peas and saffron. The yellow rice dish of every Cuban party.
- Time1 hr 10
- LevelMedium
- Costabout £0.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Season the chicken with salt and pepper. Heat the oil in a wide pan with a lid and brown the chicken for 3 minutes each side. Lift onto a plate.
6 min - 2
In the same pan, cook the onion and pepper for 8 minutes until soft. Add the garlic, tomato purée, cumin, oregano and paprika and cook for 2 minutes.
10 min - 3
Add the rice and stir for 1 minute to coat. Pour in the stock and add the saffron. Bring to the boil.
- 4
Nestle the chicken back into the rice. Cover and cook on a low heat for 25 minutes, until the rice is tender and the chicken is cooked through.
25 min - 5
Scatter over the peas and olives, cover again and cook for 5 minutes more.
5 min - 6
Leave to rest for 10 minutes with the lid on, then serve straight from the pan.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.