[Music] welcome back to y's kitchen today we are cooking AR Ros poo buano Cuban style chicken and rice and I'm going to show you how to cook it and tell you what you need so you are going to need a beer this is optional you're not going to get drunk and nothing like that is going to happen but this is going to create an amazing amount of flavors in your chicken and rice and um it's not Cuban chicken and rice unless you use beer now you also can use cooking wine I am going to use a combination of both I am going to use the beer to actually um absorb the flavors of the beer into the rice and I am going to cook my chicken and vegetables down in the white in the white cooking wine you're also going to need some chicken broth chicken stock vegetable stock whatever it is you want if you don't have any you can actually mix some powder Buon with some water create your own or you can boil your chicken create your own or you can just use water it's really not a big deal you're also going to need some olive oil you're going to need some black pepper some garlic powder as well as some onion powder you are going to need some cumin cumin is the star of this if cumin is not added it is not a ro poo cumin is a definite must to make the those flavors happen you're also going to need some oregano you're going to need Bailey as well as some songo P afron with a um yeah not afron saffron with saffron now I am going to use this to season the chicken it's going to give that chicken a beautiful golden brown color um if you don't want to season your chicken with it you can add it to your rice to give it that yellowy orangey color that a boyo has now um I am not going to use it for the rice I am going to use it for the chicken now we are going to tint the rice with a little bit of achot and I am also going to use some Bol for that yellowish tint on the rice again you can use or choose to use a yellow rice that's already kind of like put together but um you don't have to you can use your regular rice and you can make that happen yourself you're also going to need some tomato sauce salsa tomate you're going to need a little bit of salt and pimentos you're going to need some sliced pimentos you can get whole pimentos cut them up your choice however it is you want to do it now we do have some um now that I want to tell you what this is I can't think of the name of it you are going to need some come on my boroa um oh my goodness Sofrito you are going to need some Sofrito as well um I am not using any bell pepper cilantro or anything of that sort because that is in here this does have cilantro kulantro uh green pepper and all that good stuff in here but I am going to use a whole lot of onion I do have a whole a large onion here finally chopped up so that we can get those flavors going I also have this is probably about six teeth I heard that I like the way teeth sounds better than CL we have six pieces of garlic and we also have um this is bone in skin on chicken thigh you can use whatever type of chicken that you choose um but for me again when I'm doing my stews and Rices and things like that I just feel like the um chicken thighs give you a lot more flavor when you're doing so so now oh and rice choose whatever rice you Cho you want to use I am going to use jasmine rice um and follow the directions on the box as to how you would cook that Rice you can use Pearl rice you can use the pre-made yellow rice whatever it is burgo rice whatever it is you want to choose but this is how I do it this is yis Aros poo kuo you got it all right so let's go ahead and season the chickens and and um get these pots Lam in let's get our chicken seasoned our chicken has been washed and cleaned and um I am going to show you what I've done I kind of like butter butter butterflied it a little bit so we can speed up the process um just make it a little quicker because um I'm ready to eat and um based on your cutlets that you choose is going to determine your cooking time so you want to be mindful of that as well all right so I'm going to keep one hand free and I am going to show you what I have done as you can see this chicken thigh is a lot more it's a lot longer than what it would usually be your chicken thigh actually kind of looks like so when it's not um butterfly the way that I done it I did that so that we can when we get it into the grease the cooking process can actually get started we can get all those flavors all in there and seasoned up nicely and um we can be eating a lot quicker than um we would have been if we would have left these whole okay so we are going to open these up and we are going to season the chicken on both sides and we are going to seal the chicken uh when I say seal the chicken that means I am going to start the cooking process on this in some hot oil try to draw in um draw in the flavors and draw out some of the flavors when I get ready to cook my onions all all right we're going to go in with some onion powder you're going to season both sides of your chicken we are going to go in with some garlic powder get this out of the way with some garlic powder you can be generous this is not salty we're going to go in with some black pepper I am going to go in with just a touch of Himalayan pink salt not too much like so I am going to add just a tablespoon of that chicken buong to kind of amplify that chicken flavor I actually didn't use it all and one packet of your Sasson Goya with um saffron and we're going to open that right over our chicken and we are going to sprinkle that like so all right let's get our chicken seasoned some of this sesong Boya on the back side this is not that salty this packet um has some sodium um but it's not very high content of it so you don't have to be too worried and this is also going to go into a pot of um other things and that season is going to kind of distribute in our pot okay so let's just put a little bit more of um what we added on on the inside of the chicken on the outside of the chicken so we're going to go in with some more onion powder get that skin seasoned garlic powder I'm not going to worry about adding any more of that chicken buong on there because the skin has its own uh flavor to that and when we fry that skin side down first we are going to draw that and a touch of salt like so we are going to give this a second remember we do not cook any meat any meat unless it's down to a um a room temperature nothing gets cooked cold straight out of the refrigerator all right so let's get this let's head to the stove and get this fried up your pot you're going to add your seasoned chicken skinside down you are going to need a Dutch pot a um just something deep enough to where you can put everything in at one [Music] time and you're just going to quickly get this season off of here fry this chicken until it's nicely colored on both sides we are not cooking the chicken all the way we are just putting some color on it so I am just going to turn this and give it a couple more minutes on the other side but look at that beautiful golden brown color so that when we add our rice everything can cook evenly let's take our chicken out and it should look something like this [Applause] like so now to the oil that you just took your chicken out I am going to add my onion you're going to sweat these out just a little bit get all in flavors up and then I am going to start to build my base for my Aros for my rice all right so we're going to sweat these down just a little bit probably about a minute or two get all that flavor up I have since washed my rice um I have three cups of rice and um we are going to add the clean rice to the base once we are done all right so we got our onions cooking up I am going to add a little bit of Sofrito you can gauge this as you please about that much stir that up going to add my garlic last because as you know I do not want my garlic to burn make sure everything is fried up nicely keep stirring there you go all right so now I am going to add my garlic I am also going to start to season these onions with some garlic powder some onion powder wa don't go nowhere I am going to put my um AOA in here we going to start building that color too let's turn this down just a little bit some oregano not about that much our cumin we're going to add our cumin we're going to cook that down as well some black pepper give this a little stir like so smells delicious I am going to add in where is it my uh tomato sauce this is how many ounces I think this is a 7 oz can 7 oz can of tomato sauce get that cooked up um I could have used tomato paste tomato paste for me um if it's not cooked down properly it will be very very bitter and um I am not a fan of it a fan of it so I am using tomato paste I mean tomato sauce today to accomplish [Music] that I'm also Al going to go ahead and deglaze my um pan with my cooking wine I think I left that behind you the cooking wine we're just going to add a splash just a splash and um Stir It Up keep it cooking as you can see I'm also going to add a few bay leaves see I always get one that's all bit up or all crushed um two Bailey two in one and keep giving that that stir we are trying to accomplish color here and I am going to add some of my Bol to get that color going this one is a lot more yellow see that doesn't take much and I shouldn't be doing this over the steam but that's why it's not coming out and let's cook that down cook it down let's get that pajol nicely Incorporated and our base is looking really really really really good I am now going to add in my three cups of clean washed rice and we are going to tint our rice with our base that's in the pot let's get that going I'm going to need a oven MX cuz that's hot all right so let's get all of those flavors on our rice before we start adding any more of that liquid or any type of liquid see that color that is what we are looking for at this point now that we have our rice coated in our base I am going to slowly add a room temperature Budweiser slowly because it's going to Fizz like so don't worry the alcohol going cook out and you wouldn't even know it now you're going to be able to G agage and see how much water you are going to need for your 3 cups of rice that we have added in here you are going to taste your liquid to make sure that you don't need anything else no more salt no more pepper and make sure that it is to your liking I am now going to add some chicken broth relatively Aros poo does have a more um soupy consistency to it I am not a fan of the soupy um wet rice so um it's going to be a lot drier than what you would probably see or probably have at a restaurant so at this point I'm going to just add another little bit of chicken stops jeez like so we are going to add our chicken back not chicken back but our pieces of chicken back in like so now I kind of Judge uh one piece of chicken per one cup of rice um not at today um if you're trying to determine how much you should um fix for your family that's usually how I try to do it but um it's just us today so we didn't need all that extra rice so this is four chicken thighs and three cups of white jasmine rice you are going to cover this up well first let it come to a boil before you cover it up let it come to a boil you are going to cover it up um turn it on low and you're just going to let it cook um until your rice is done we are going to clean up and when we come back I'll show you how that looks how many times I tell y this is yol's Kitchen not the Perfect's kitchen right so I forgot to put in the oregano we are going to do that right now better late than never so we get that oregano we got our cumin we got our Bailey onion garlic okay we got all that stuff we are going to put our pimentos in last because it's more of a um decorative situation you can use the liquid from the Pento for that oh jeez and um do so and one more thing she all over the place for y'all today y'all I did not mention in the beginning that you are going to need some sweet peas all right so we're going to throw in our sweet peas option you don't have to if you don't want to um you can could have also added some um green olives I love green olives but unfortunately my family is not a big fan of it so we don't have any green olives so now that our boil is coming I'm going to quickly stir this in and um cover it up and I'll see you when it's done ladies and gentlemen seoras seor I present to you the Cuban style chicken and rice Ro poo kuo I know you're probably saying well where this fall paper come from I didn't see that fall paper before you left all right so about 15 minutes into the bo after it came to that Roar that rolling boil um I was losing steam out of my um pot L as you see here there is a little hole there and um it was not cooking the way way that I wanted it to cook so I had to get that handy dandy foil paper and Achieve that success I also and added my red pimentos and um as you can see it looks like it's quite moist yes the rice is moist um Cuban sty Ros poo is a lot more moiser um the rice is a lot more moist or a lot more wet versus the um standard or average chicken and rice that you're probably used to having um and it would probably be a lot more um wetter than this but I don't like mine to be super wet so that is why we have absorbed some of that liquid let's dig in let's get us a piece of chicken as well as those beautiful pentos let's get another one here super super it looks delicious so you know we got to get us a little taste on here let's have us a taste as I was telling you the Cuban style chicken and rice let's taste Super H psch very very good the rice is nice and moist it has absorbed all of those flavors that we had created in our pot before we added our rice um it's nice and tender but not flaky obviously really good AR our chicken is nice and tender as well as you can see let's get us a taste season very good [Music] excellent dish one pot meal slam bam throw it all in there and forget it Yol gang listen if you have not yet checked out www.y gang.com make sure that you do pick up a t-shirt or patch support the channel thank you for supporting the channel just by watching this video and if you try the Cuban style aroso let me know drop it in the comments and um y'all already know I love it when things work and my stove works give this video a thumbs up and I love yall for Life peace