Arroz con Pollo – Cuban Style

I picked up a copy of “Edible Austin” at Whole Foods Market a few months ago and inside, found a recipe for Cuban style arroz con pollo. I’d always wanted to make it but never took the time to find a recipe so when this one pretty much fell into my lap, I took advantage and finally made the recipe for my girlfriends and took left overs to the guys. Everyone seemed to really enjoy the recipe. 😛 I would include a picture but it was gone before I could take one. So, here’s the recipe:

Cuban-Style Arroz Con Pollo

  • Servings: 6-8
  • Difficulty: moderate
  • Print


  • 1 whole chicken, cut up, skin on
  • 2 T. olive oil
  • Salt
  • Pepper
  • 2 c. Arborio or sushi rice
  • 1 8-10 oz. jar of olives stuffed with pimento
  • 2 c. chicken stock or bouillon
  • Dash of chipotle chile powder (or more if you like it spicy)
  • 1-2 bottles of dark beer
  • 1 unch fresh asparagus (frozen organic if none available), cut into bite-sized pieces
  • Directions:
    Preheat oven to 350 degrees.
    Salt and pepper the chicken pieces on both sides. In a large, oven proof pot or Dutch oven, heat the olive oil over medium heat. Brown the chicken pieces on both sides (about 7-10 minutes per side).

    Once the chicken is browned, pour the rice over the chicken, and add the entire jar of olives (including the brine). Add the chicken stock, chile powder and one of the beers.

    Cover, place pot in the oven, and cook for approximately 2 hours, stirring every 20 minutes. If it gets too dry, add more beer and/or chicken stock. In the last 15 minutes of cooking, add the asparagus.

    I ended up using 2 bottles of beer and of course, I used sushi rice (I had it on hand). I didn’t have a pot that was large enough for all the ingredients and could go from stovetop to oven so I browned the chicken in a regular frying pan and moved the meat and juices to the crock when it was all browned. Give it a try…hope you like it as much as we did!