For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.You’ll want to find the best places to eat on the island as well. If large, cut bone-in chicken pieces in half.

Stir well to combine, cover and let stand 8 to 10 minutes.Īdd salt and pepper to taste. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Reduce heat to lowest setting cover and simmer 20 minutes, stirring every 5 minutes. Stir well to combine and bring to a simmer. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.Īdd 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.Īdd Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce to pot, stir well to coat chicken with sofrito.

Add olive oil to pot and swirl to coat bottom. Heat a large stockpot over high heat until hot.

(or substitute chicken broth.)ġ½ cups Long grain white rice (jasmine or basmati preferred)Ģ ounces Roasted red pepper (pimento) stripsĦ to 8 Asparagus stalks (freshly steamed or canned) bone- in, skin on pieces, about 6 pieces total)ġ6 ounces Old Havana Foods Sofrito – Authentic Cuban Cooking SauceĨ ounces Small sweet peas (petit pois), drained, reserve peas and liquidģ tablespoons Lime juice from (about 1 large or 2 small limes)ġ2 ounces Beer (a lager or pilsner is best, DO NOT use an IPA or dark beer) split into 8 oz. 1½ pounds Boneless, skinless chicken thighs cut into large chunks (or 2 lbs.

Old havana cuban cuisine