Arroz con Pollo

Chicken, cuban, rice -

Arroz con Pollo

Arroz con Pollo

 Sprinkle a little Cuban 🇨🇺 spices into your cooking with this delicious chicken and rice dish, full of flavours from the Caribbean, Africa and Spain – we’re talking citrus, cumin and smoked paprika with a complex chilli hit. A great combo of spices and seasonings to make your food dance and sing!


This dish is a twist on a chicken rice and peas dish I have cooked using other flavoursome Angus and Oink seasonings – try it with your favourite.  Cuban works a treat giving a little heat!


Serves 4


 4 chicken thighs (skin off and bone removed)

Cuban seasoning

 180g Basmati Rice

1 tin chopped tomatoes

1 tin kidney beans, drained

2 large onions, sliced

1 red onion, sliced

1 red pepper

Half yellow pepper

Half orange pepper

3 cloves garlic

500mls vegetable or chicken stock

Olive oil for frying

Salt & Pepper


What to do:

Sprinkle the chicken thighs with about 2 tablespoons of Cuban seasoning and leave to marinate for at least an hour.


In a large heavy pan (with a lid) saute the onions and peppers (deseeded and sliced) in some olive oil.  Add in the garlic after a few minutes and cook for a little longer.  Add two tablespoons of Cuban seasoning and stir.  Pour in the rice and give it a good mix.  


Tip in the tin of tinned chopped tomatoes and pour in the stock.  Stir.  Put the lid on and leave for about 20 minutes – stirring occasionally to make sure it doesn’t stick on the bottom. Check now and then and add a little more water if necessary.  While the rice is cooking, put the chicken onto a grill. Turn and cook til browned both sides and until internal temperature reaches 75C.  Remove from heat.


While the chicken is resting, add the kidney beans into the rice mixture and stir.  Once the rice is cooked, you are ready to dish up.  Season to taste with salt and pepper.  Slice up the chicken thighs.  Spoon some of the rice mixture onto a plate and top with the sliced chicken.


Tuck in and pretend you are sitting in the sunshine with a rum cocktail!


I cooked the rice and beans on my Ozpig in a Petromax dutch oven using the charcoal basket and grilled the chicken on my Kamado Joe Junior over direct heat.

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