Rulie's Aroz con Pollo

By fsilver4

My dear nephew, Rulie, is larger than life with two legs. His adoring mother is a native Cuban and she cooked for four huge boys. This is her recipe that she has handed down to him. I think you will find the ingredients as interesting as I did.

Ingredients

• 4 pkgs of Chicken tenders or 3 large breasts cubed
• Mojito for marinade
• 1 lge container of chicken stock
• 1 large onion, diced
• 4 cloves garlic, minced
• paprika
• cumin
• safron
• 2 cans of cream of artichoke soup
• 1 bottle of sparkling apple cider
• onion salt
• garlic salt
• 2 pkgs of valencia rice, rinsed well of all the starch

Preparation

Step 1

Marinate chicken in mojito sauce

In a large dutch oven, saute onion and green pepper until softened. Add garlic, saute for 2 minutes. Add chicken and saute until all sides turn white. Add soup and rice and stock to the pot. Add half of the sparkling apple cider. Add all the spices and in a 350* oven bake for 50 minutes. Add the rest of the cider and then cook another 20 minutes or until the rice is perfect texture.