Of all the islands in the Caribbean, Cuba is the most typically Spanish in background and cuisine. The major ingredients of this popular dish--rice, chicken, and oil--are all of Spanish origin.
Still, a Cuban arroz con pollo is unmistakably Latin American. It derives its characteristic taste from the "sofrito," a basic blend of garlic, onions, and green peppers, which lends flavor to most Cuban stews, enchiladas, and soups.
Another characteristic of Cuban cuisine is the "adobo," a mixture of lime juice or bitter Seville orange juice, crushed garlic, and salt, and used to marinate most meats and poultry. Maricel Prescilla, a native of Cuba and a food consultant, advised me on the following version of this popular dish.
Platanos fritos (sauteed sweet bananas) are the classic accompaniment to this dish.
Preparation time: 20 minutes, marinating: 2 hours minimum, cooking: 45 minutes.
Marinade (ADOBO)
2 lg. cloves garlic, crushed
1 tsp. salt
1 (4 lb.) chicken, cut into 8 serving pieces
2 tbsp. oil
1 med. Spanish onion, chopped
1 med. green bell pepper, seeded and chopped
1 bay leaf
1 tsp. ground cumin
1 tbsp. sweet paprika
1/2 tsp. oregano
Juice of 1 lime
1/2 tsp. white pepper
1 c. tomato sauce
1 c. beer
2 c. rice
2 c. chicken stock
1 c. cooked green peas
2 red bell peppers, roasted and cut into strips
1/3 c. pitted, coarsely chopped green olives
To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours.
Heat 1 tablespoon oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.
Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and beer.
Add the chicken pieces, and simmer over medium heat for 5 minutes. Stir in the rice and half of the stock. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until rice is tender, about 25 minutes, adding more liquid as required.
Carefully mix in green peas, adjust seasoning, and arrange on a large platter. Garnish with roasted red peppers and green olives. Serves 4.
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Former Harry's Supermarket Under Construction for Restaurant
Late last month, the Conservation Commission greenlit some tree pruning on the property. New windows and a new door can be seen in the front of the building.
"It's a substantial renovation that's currently underway here," Brent White of White Engineering said, speaking on behalf of the applicant and owner, Huajie Zhu.
A fire gutted the longtime Wahconah Street supermarket in 2023, and the following year, Zhu purchased the property for $460,000 two years ago to build a restaurant with hibachi in the existing footprint of the more than 100-year-old building.
White explained that the project has been ongoing for over a year, and the Community Development Board granted the property a waiver to reduce the minimum required number of parking spaces so that additional spaces aren't needed.
He noted that, looking at the site plan, there is very little room to do so. A mirror will be installed near the sharp turn on Bel Air Avenue to alleviate traffic concerns.
Pruning will be done on trees in the southeast corner of the existing paved parking lot, as a number of branches are hanging over. The new owners also intend to patch, sealcoat, and re-stripe the parking lot.
A fire tore through the building less than an hour after the supermarket closed for the day three years ago. An automatic sprinkler system is required for the new use.
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