Arroz Con Pollo Recipe
Chef Bren’s homemade sofrito transports us to Cuba with her arroz con pollo recipe.
Ingredients
- ¼ cup veg oil
- 1 teaspoon saffron threads plus 3 tablespoons warm water
- 1 medium spanish onion, diced
- ½ red bell pepper, diced
- 5 cloves garlic garlic, pressed
- 2 teaspoons kosher salt
- Black pepper as needed
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 pound bone in skinless chicken thighs
- 1 pound skin on chicken drums
- 2 cups herbed chicken stock
- 1 teaspoon smoked paprika, optional
- 1 ½ cups long grain white rice
- ½ cup beer
- ½ cup sliced pimento or smoked piquillo peppers, for garnish
- ½ cups sweet peas, drained for garnish
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