Name: Arroz con Pollo (chicken with yellow rice)
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.3 kg chicken thighs or drumsticks, bone-in and skin-on; 1.5 tsp salt; 0.25 tsp black pepper; 1 tsp ground cumin; 2 tbsp vegetable oil; 1 onion, finely chopped; 1 green pepper, finely chopped; 400 g long-grain rice (washed, basmati works well); 6 cloves garlic, chopped; 4 tbsp tomato purée; 1 tsp ground cumin; 825 ml chicken stock; 0.5 tsp dried oregano; 0.25 tsp ground turmeric; 0.5 tsp sugar; 100 g pimento-stuffed green olives, drained and halved; 2 bay leaves; 1.25 tsp salt; 150 g frozen peas, thawed; 4 tbsp fresh coriander, chopped (optional); 1 lime or lemon (cut into wedges)

Preparation

Preheat the oven to 175 °C and put the rack in the middle. Mix the salt, pepper and 1 tsp cumin, trim excess fat from the chicken (leave the skin on), pat the meat dry and rub it all over with the mixture.
Heat the oil in a large ovenproof pot or casserole over medium-high heat. Brown the chicken in batches: thighs first, 5 to 7 minutes skin-side down until golden, then 1 to 2 minutes on the other side; drumsticks 2 to 3 minutes per side. Remove.
Turn the heat to medium-low. Sweat the onion and pepper in the cooking fat for 6 to 8 minutes until soft, scraping the browned bits off the bottom.
Add the rice, garlic, tomato purée and the remaining cumin and toast, stirring, for 2 to 3 minutes until fragrant.
Stir in the stock, oregano, turmeric, sugar, olives, bay leaves and the remaining salt. Lay the chicken on the rice with any juices, bring to the boil, cover immediately and place in the oven.
Cook for 35 minutes, until the chicken reaches 80 °C in the centre. Take out of the oven and leave to rest, covered, for 10 minutes.
Remove the chicken, take out the bay leaves and fluff the rice. If it is still firm, pour over 120 ml water, fluff again and cook, covered, over low heat for another 5 to 10 minutes.
Fold the peas and coriander into the rice, put the chicken back on top and serve with lime wedges.

Drink with it

White rum · excellent match
White Cuban rum as a mojito or daiquiri, over plenty of ice
The lime and mint in the glass pick up the lime wedges and coriander on the rice, and the acidity makes the chicken fat feel light.
White or dark rum: what does the color really tell you?
Rosé · excellent match
Dry Spanish rosado from Garnacha
Red fruit and freshness suit the tomato purée, peppers and olives, just as rosado goes with any Spanish rice dish with sofrito.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Verdejo or Albariño, well chilled
Citrus fruit and acidity lift the lime and coriander, and the salty note of the olives gets freshness in return.
Pale lager · good match
Pale lager, ice cold
A slim body and bubbles lift the frying fat from the skin and rice without covering up the cumin and garlic.
Pils or Helles: What's the Difference?

Why it pairs well

With chicken and rice most people think of white wine first, but in Cuba a mojito or daiquiri made with white rum goes with it.

Preparation

Preheat the oven to 175 °C and put the rack in the middle. Mix the salt, pepper and 1 tsp cumin, trim excess fat from the chicken (leave the skin on), pat the meat dry and rub it all over with the mixture.
Heat the oil in a large ovenproof pot or casserole over medium-high heat. Brown the chicken in batches: thighs first, 5 to 7 minutes skin-side down until golden, then 1 to 2 minutes on the other side; drumsticks 2 to 3 minutes per side. Remove.
Turn the heat to medium-low. Sweat the onion and pepper in the cooking fat for 6 to 8 minutes until soft, scraping the browned bits off the bottom.
Add the rice, garlic, tomato purée and the remaining cumin and toast, stirring, for 2 to 3 minutes until fragrant.
Stir in the stock, oregano, turmeric, sugar, olives, bay leaves and the remaining salt. Lay the chicken on the rice with any juices, bring to the boil, cover immediately and place in the oven.
Cook for 35 minutes, until the chicken reaches 80 °C in the centre. Take out of the oven and leave to rest, covered, for 10 minutes.
Remove the chicken, take out the bay leaves and fluff the rice. If it is still firm, pour over 120 ml water, fluff again and cook, covered, over low heat for another 5 to 10 minutes.
Fold the peas and coriander into the rice, put the chicken back on top and serve with lime wedges.

Drink with it

White rum · excellent match
White Cuban rum as a mojito or daiquiri, over plenty of ice
The lime and mint in the glass pick up the lime wedges and coriander on the rice, and the acidity makes the chicken fat feel light.
White or dark rum: what does the color really tell you?
Rosé · excellent match
Dry Spanish rosado from Garnacha
Red fruit and freshness suit the tomato purée, peppers and olives, just as rosado goes with any Spanish rice dish with sofrito.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Verdejo or Albariño, well chilled
Citrus fruit and acidity lift the lime and coriander, and the salty note of the olives gets freshness in return.
Pale lager · good match
Pale lager, ice cold
A slim body and bubbles lift the frying fat from the skin and rice without covering up the cumin and garlic.
Pils or Helles: What's the Difference?

Why it pairs well

With chicken and rice most people think of white wine first, but in Cuba a mojito or daiquiri made with white rum goes with it.

Arroz con Pollo (chicken with yellow rice)

Preparation

Drink with it

White Cuban rum as a mojito or daiquiri, over plenty of ice

Dry Spanish rosado from Garnacha

Verdejo or Albariño, well chilled

Pale lager, ice cold

This pairs well too.

Beer Can Chicken (Barbecued Chicken on a Beer Can)

Chicken and Chorizo Paella

Chicken and Pineapple Curry

Chicken Shawarma

Arroz con Pollo (chicken with yellow rice)

Preparation

Drink with it

White Cuban rum as a mojito or daiquiri, over plenty of ice

Dry Spanish rosado from Garnacha

Verdejo or Albariño, well chilled

Pale lager, ice cold

This pairs well too.

Beer Can Chicken (Barbecued Chicken on a Beer Can)

Chicken and Chorizo Paella

Chicken and Pineapple Curry

Chicken Shawarma