Arroz con Pollo.

I asked a Cuban friend how to cook Arroz con Pollo, she answered me,”Fry the chicken and then cook the rice in the same pan.”I asked,”Ok! What else should I put? Onion, garlic, pepper?” She answered ,”Yes, all of this.”
“Really? You don’t know the ingredients?”She replied, “In a modest Cuban home the recipe’s ingredients are the ingredients that you have.”
“Fair enough!”
I followed the concept and prepared my own version.



• 4 chicken drums and 4 thighs, bone in ,skin on
• 1/2 medium onion, sliced
• 2 garlic cloves
• 2 cups white rice
• 2 ears of corn, cut in 4
• 4 cups water
• 1/2 red pepper, sliced
• 1/4 tsp turmeric
• 1/4 tsp paprika
• salt
• black pepper
• 1 lime
• 1 Tp parsley , chopped
• 1 Tp cilantro , chopped
• 1 Tp green onion, sliced

Seasoning the chicken with lime, salt, paprika and turmeric. In a wide pan, fry it ( no need to use oil, once you have the chicken skin), until gold. Add onion and garlic, mix they to release fragrance. Combine rice, fry it a little bit, add corn and water. Adjust salt, and add black pepper. Let it cook in moderate heat. Whem the water start to dry add red pepper. Cover it and cook until rice is tender, if necessary put little more water. Turn off the heat, sprinkle parsley, cilantro, and green onion. Cover it again and let it rest for a few minutes. Serve it with fried maduros.