{"id":39189,"date":"2023-10-06T13:23:43","date_gmt":"2023-10-06T13:23:43","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=39189"},"modified":"2023-10-09T01:33:10","modified_gmt":"2023-10-09T01:33:10","slug":"anas-arroz-con-pollo-cuban-style","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/anas-arroz-con-pollo-cuban-style\/","title":{"rendered":"Arroz con Pollo de Ana, estilo cubano"},"content":{"rendered":"\n

Arroz con pollo comes in almost as many different variations as there are Latino families living in the U.S., but we assure you that Ana Osadzinski<\/a> (Colet)\u2019s Cuban-style arroz con pollo is truly special. The Illinois abuela\u2019s take on this hearty dish popular across Latin America (and especially in Cuba and Puerto Rico, we\u2019ve found)\u201a calls for starting with an entire chicken, a bright mix of peppers and aromatics, and at least double the amount of dried herbs we\u2019re used to seeing in this dish. A highlight is the dish’s signature raspadura: cooked rice that is caramelized and crispy, clinging to the edges of the pot. (This is the another name for the famously fought-over, crispy, bottom-of-the-pan rice that Puerto Ricans calls pegao and Dominicans call conc\u00f3n. We call it delicioso.)<\/p>\n\n\n\n

Though arroz con pollo is a complete meal on its own (protein, starch, vegetables), Ana\u2019s family loves eating it (and all of her Cuban family dishes) with a side of platanos maduros<\/a> and\/or yuca with mojo<\/a>.<\/p>\n\n\n\n

Ana, who was born in Bayamo, located in Cuba\u2019s Oriente province, and moved to the States at age 14, is the go-to daily cook in her family, even though her husband was an executive chef by profession. It’s a job she takes very seriously. Luckily, Ana has lots of extended family members in the Chicagoland area where she lives, meaning plenty of family get-togethers with lots of hungry people to feed.<\/p>\n\n\n\n

Most of Ana\u2019s traditional Cuban dishes were passed on to her by her mother, and she\u2019s added her own spin over the years. Ana especially likes to healthy up her favorite Cuban dishes, reimagining them as low-salt and substituting extra spices and garlic for high-fat ingredients. <\/p>\n\n\n

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Cuban abuela Ana Osadzinski (Colet) loves to give her oldest granddaughter Olivia cooking lessons in making family recipes like this arroz con pollo. While she\u2019s at it, she likes to sneak in a mini-Spanish class, too. <\/figcaption><\/figure>\n<\/div>\n\n\n

Now, Ana is teaching her family-famous recipes to her children and grandchildren, passing on the torch of abuela-style Latino cooking. One of her and her oldest granddaughter Olivia\u2019s favorite parts of making this dish is the \u201dsofrito (the traditional cooking base) that is at the foundation of this dish. And we love the crispy rice on the bottom and sides of the pot after it has cooked,\u201d says Ana. While they cook, Ana, who Olivia calls “Ita,\u201d short for Abuelita<\/em>, also like to sneak in impromptu Spanish lessons.

Of course, their favorite part of each the cooking class is sampling the final product. Cecilia says she especially loves the flavor of this dish\u2019s savory rice mixed with the drumstick\u2019s dark meat. And \u201dshe even gnaws on the chicken bone just like her Ita,\u201d says Ana, proudly.<\/p>\n\n\n\n

This Cuban abuela is equally family-famous for these other traditional dishes from her birthplace, including picadillo<\/a>, yuca con mojo<\/a>, ropa vieja<\/a> and bistec encebollado<\/a>. Find more variations on family-famous arroz con pollo recipes by our Familia Kitchen community of homecooks here<\/a>.<\/p>\n\n\n\n

Ready to try Ana\u2019s Cuban Arroz con Pollo?
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Ana\u2019s Arroz con Pollo, Cuban-Style<\/h2>\n\n
\n \t\t \t\t\tRecipe by Ana Osadzinski (Colet)<\/span>\n \t\t\n
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