Cuban Arroz Con Pollo

According to SpuceEats, Cuban food has strong ties to Spain, although it had many other influences. Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. During the colonial era, ​Havana was an important trading port and Spanish immigrants passed through the city before moving on to other towns and islands. The Spanish brought cattle and pigs, which were incorporated into the foods. Many of the immigrants were from southern Spain; hence many Cuban dishes have their roots in Andalucia. A noteworthy Chinese influence on the food also cropped up in the Havana area in the mid-1800s. ​

Because of Cuba’s climate, tropical fruits and root vegetables (malanga, potatoes, boniatos, and yucca) are incorporated in many dishes. A number of dishes include seafood as it is readily abundant on the island. Other popular starchy foods are plantains, bananas, and rice. African slaves get the credit for flattening and frying green plantains called tostones.

Cuban Arroz Con Pollo (Chicken with rice) is a traditional cuban dish that is sure to make any occasion extra special.

Ingredients:

1/2 cup olive oil for frying

8 chicken thighs or legs, skin on

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons cumin

ground1 large onion, chopped

1 large red pepper, chopped

4 cloves garlic, crushed

2 cups chicken broth

1 (8 oz) can tomato sauce

1/2 teaspoon Bijol® condiment

1 bay leaf2 teaspoons oregano

2 cups rice

1/2 cup frozen green baby peas

For more information and how to make this recipe, click the link below. https://www.quericavida.com/recipes/cuban-arroz-con-pollo/24ff93b8-998a-43b0-b4c7-f907c4f3b4ea