Join KindChefs Reemberto Rodriguez and Geraldina Dominguez to make a Cuban Chicken and Rice (Arroz con Pollo) (based on a recipe from “Memories of a Cuban Kitchen”). This is part 2 of a 2- part Cuban dinner experience for your family to enjoy and for you to consider sharing with the hard-working and under-paid members of the Silver Spring Urban District – those who ensure that Silver Spring is a clean and welcoming city. Click to join Part I: Cuban Black Bean Soup (Frijoles Negros) from Monday, May 22nd, 2023.
After completing your meal, label and freeze it for donation, then drop off at the Silver Spring Urban District***, or with a person or family that is in your heart, or place that you prefer, when convenient.
***TUESDAY JUNE 6 (1-4PM) 8110 GEORGIA AVE (SILVER SPRING FIRE STATION)) Park by the old RR station CALL SHAWN MORRIS (240-328-4587) Someone will come down to receive your delivery
Finally, report on where you shared your food and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
For those who prefer to cook Arroz Sin Pollo – Geraldina recommends substituting crispy tofu for the chicken – just cook the tofu until crispy, and then add to the casserole once the rice is done.
Cuban Chicken and Rice (Arroz con Pollo) –
We’re making a lot, so that your family can enjoy, and so can some of the folks at the Silver Spring Urban District can too. Please note that you will need two large pots for the food prep.
Ingredients
- Two 3-pound chickens, cut each into 8 pieces and skin removed
- 4 teaspoons of salt
- Freshly ground black pepper to taste
- Juice of 2 limes
- 3/4 cup pure Spanish olive oil
- 2 medium-size onions, finely chopped
- 2 medium-size green bell peppers, seeded and finely chopped
- 6 to 8 cloves garlic, minced
- 2 cups canned crushed tomatoes or prepared tomato sauce
- 1/2 cup of pimientos, drained finely chopped
- 2 teaspoons of ground cumin
- 2 bay leaves
- 1 cup dry white wine
- 10 cups of chicken stock or canned chicken broth
- Two 14-ounce packages, or 3 cups, short-grain rice (Valencia), soaked for 1 hour in cold water to cover with 4 to 6 saffron threads or 1 teaspoon powdered saffron, and drain
- 2 cups drained canned early sweet peas (I prefer LeSueur)
optional: 1/2 teaspoon powdered saffron or 6 to 8 saffron threads, crushed
- Garnish: 4 pimientos, chopped
NOTE: to make vegetarian (Arroz Sin Pollo) Geraldina recommends substituting crispy tofu for the chicken – just cook the tofu until crispy, and then add to the casserole once the rice is done.
Instructions
- Wash the chicken, pat it dry with paper towels, and sprinkle it with the salt, pepper, and lime juice.
- In a large, heavy casserole over medium heat, heat 1/2 cup of the oil over low heat until it is fragrant, then brown the chicken 6 to 8 minutes on each side. Remove the chicken and set it aside.
- Add the remaining 1/4 cup oil and cook the onions, bell peppers, and garlic, stirring until the onion is transparent, 6 to 8 minutes.
- Add the tomatoes, pimientos, cumin, and bay leaves, and cook, stirring for 5 minutes.
- Add the chicken, mix well, add the wine, and cook for 5 minutes.
- Add the stock and bring to a boil. Adjust the seasonings- it should be somewhat salty, since the rice will absorb salt later on.
- Preheat the oven to 350° F. Add the drained rice and, if it is not yet bright yellow, add the additional saffron. Bring it to a boil over high heat and cook, uncovered, until most of the water has been absorbed and small craters form on top of the rice, 20 to 25 minutes.
- Remove from the heat, add 1 cup of the peas, cover, and place in the oven until the rice is tender, about 20 minutes. (You can do this step on top of the stove over medium heat, but the rice cooks better and becomes more tender in the even heat of the oven. This is especially true if you prepare this recipe to serve a large group.)
- Transfer the chicken and rice to a large platter, garnish with the remaining peas and the chopped pimientos, and serve hot.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Cuban Chicken and Rice (Arroz con Pollo) “. Drop containers of frozen soup off at the following participating food assistance provider, with a person or family that is in your heart, or a place that you prefer.
- TUESDAY JUNE 6 (1-4PM) 8110 GEORGIA AVE (SILVER SPRING FIRE STATION)) Park by the old RR station CALL SHAWN MORRIS (240-328-4587) Someone will come down to receive your delivery
See you in the KindSoup kitchen next Monday from 5:30 to 6:30 EST!
Learn more about this KindWorks program
