The executive team at McIlveen Family Law recently took a trip to Miami. If you have ever been to Miami, you probably know that it is known for its Cuban food. One dish frequently found in Cuban homes is Arroz con Pollo.

This dish is one that can be served at large gatherings (which is also a common occurrence in Cuban homes) or you can split the recipe in half for a smaller family meal. Most of the ingredients can be found in the ethnic section of your local grocery store. Pair with Cuban bread and enjoy!



1 whole chicken (3-4 lb)
4-5 cloves minced garlic
1 large onion
1 bell pepper
1 can tomato sauce
1 jar red diced pimientos (reserve some for garnish)
1 can peas (reserve some for garnish)
½ tsp salt
½ tsp pepper
2 bay leaves
1 tsp. cumin
1 tsp. oregano
2 cups dry white wine
1 cup chicken broth
Olive oil
3 cups long grain rice
1 tsp Bijol or Goya Seasoning (con Azafran)
Bitter orange (powder or marinade)


Cut the chicken and coat with bitter orange spice (or marinade) and the garlic and let sit for one hour. Brown the chicken in a large frying pan in olive oil, then put the pieces in a large pot. Make the sofrito by sautéing the onion and pepper in the frying pan along with any leftover garlic and olive oil. Once the vegetables are soft, add the tomato sauce, pimientos, peas, salt, pepper, bay leaf, cumin, oregano, wine, and broth. Next, pour in the rice and add the Bijol/Goya seasoning and saffron to color the rice. Pour everything over the chicken in the large pot, bring to a boil, and lower to a rapid simmer. Cook on medium-low for about 40 minutes, then check and stir. If there is still liquid, keep cooking until the rice absorbs it. Finally, pour the remaining peas and pimientos over the finished arroz con pollo for garnish!

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