Among Antillean families, they prefer to enjoy it on Sundays due to the abundance of its presentation, capable of providing enough to satisfy the entire family's demand, at home or when friends visit. That's why it is also a food option for summer beach outings. In addition, this Arroz con Pollo is as eye-catching as it is economical and easy to prepare.
How did Arroz con Pollo emerge in Cuba?
It is not yet clear, but its presence is national, as well as the variants in preparation and presentation (arroz con pollo a la chorrera, a la milanesa, a la jardinera...), observing some that show the rice more disheveled or moist, more or less consistent, with more or less broth, using white or yellow rice, all according to the cook's taste.
But it is believed that, during the late colonial period, some Chinese slaves (very precarious workers) brought it to Cuba.
The Arroz con Pollo a la Cubana is prepared in a pot with hot oil. There, onions and green peppers are sautéed, adding garlic, cumin, oregano, bay leaf, tomato sauce, and dry wine; then they add and mix the chicken, chicken broth with achiote petróleo, rice, and salt to taste.
Other regions
In other regions they add raisins and cilantro (to give it a more green than yellow color). Then a beer is poured over the entire preparation.
Served best on a clay tray and hot, the dish is accompanied by a green salad, tostones or fried plantains, pickled peppers, and peas (petit pois), a contrast of aromas and flavors against the notable yellow color of the main dish.
A delicious aroma fills the space where Arroz con Pollo a la Cubana is prepared, a comforting, satisfying dish with a special flavor. Tasting it gives an unforgettable pleasure to the palate.
