Cuban Chicken and Rice – Simplifed
Yesterday was one of the crazy days… I’m sure you know exactly what I’m talking about!
I had a meeting at 5:30P, my oldest son had marching band practice at 6P, Ron (husband) had a marching band parent meeting at 7:30. Luckily, I was working from home and can cook while working….
I pulled this meal together in between emails and phone calls, and updated a recipe that I’ve made many other times. My challenge was using boneless, skinless chicken for the Arroz Con Pollo (Cuban Chicken and Rice) recipe without losing flavor and moisture! Beer to the rescue! 
After cooking the sofrito (onion/garlic/pepper mixture), I seared the chicken, then allowed it to cook in the beer for about 5 minutes. Then added the liquid, spices and rice. Allowed it cook over low heat for about 40 minutes. All stoves and cookware are different, so I would suggest setting the timer for 20 minutes, then adding additional minutes if necessary.
This is a great recipe for a crazy night – I had a bite before heading to my meeting and just left it on the stove covered and Ron and the boys ate it before heading to practice/meetings. This is also a great recipe to make ahead (for those who can’t work from home) and then reheat in the microwave. Beats fast food my friends!
Here’s the recipe for the Quick & Easy Chicken and Rice — it’s so good! And bonus, I have some left over for lunch today!
Enjoy,
Betty
