Old Havana Foods

Old Havana Foods will keep you warm during these final blustery, winter days. Especially, our popular Chili Cubano.
Many of you have sent us your recipe ideas with our Old Havana Foods Sofrito- our special sautéed seasoning base: as a salsa with huevos rancheros, burritos, a seasoning for grilling meat, on hot dogs, in sloppy joes, or any recipe that just needs a little kick. Here is one idea from our foodsage Betty Hogan, for an easier Arroz con Pollo (Rice with Chicken) Recipe, a long-time, popular Cuban Dish:

Arroz con Pollo
(Chicken and Rice) (Feeds 6)

INGREDIENTS:


- 2.5 pounds      Bone-in, skin-on chicken
                      (approximately 8 pieces)
- Salt and Pepper
- 2 Tablespoons Olive oil
-1 Jar (24 oz) Old Havana Foods Sautéed 
     Seasoning (Sofrito)
-1 Can (8 oz) small sweet peas, drained,
      reserve peas and liquid
-2 cups Chicken broth
-3/8 cup Juice from 4 limes
-12 oz Beer, divided
-2 cups Long grain white rice
-Pinch  of Saffron (optional)

DIRECTIONS:

Lightly season chicken with salt and pepper. Heat an 8 quart stockpot over medium-high heat until hot. Add olive oil to pot and half of the chicken pieces, skin side down. Brown 7 minutes, turning pieces after 4 minutes. Remove chicken from pan and repeat with remaining four pieces.

Return browned chicken pieces to stock pot and combine with Old Havana Sautéed Seasoning (Sofrito); stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 4 minutes, stirring occasionally.

Add chicken broth, 8 ounces beer lime juice, liquid from peas and rice to stockpot. Stir well to combine and bring to a simmer. Reduce heat to low; cover and simmer 20 minutes, stirring every 5 minutes.

Remove stockpot from heat. Add remaining 4 ounces of beer. Stir well to combine, cover and let stand 8 to 10 minutes.

Add half of peas and stir to combine. Add salt and pepper to taste. Cut breast pieces in half. Serve Arroz con Pollo topped with remaining peas.

(Can substitute up to 2¼ pounds of boneless skinless chicken. Brown chicken on both sides, approximately 5 minutes total and remove. Add sofrito, liquids and rice from Step 3 to stockpot. Stir well and cover. Simmer 12 minutes over low heat. Add browned chicken breasts, stir well and simmer covered an additional 8 minutes. Continue with Step 4.)

Buen Provecho!