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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":521,"pronunciation":547,"substitutions":548,"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"region":566,"baseServings":567,"prepMinutes":568,"cookMinutes":569,"restMinutes":570,"difficulty":571,"course":572,"diet":574,"mainIngredients":576,"images":577,"keywords":587,"publishedAt":593,"updatedAt":593,"authorSlug":594,"summary":595,"localeSlug":561,"alternates":596},[394,397,400,403,406],{"answer":395,"question":396},"Beer is the Cuban signature in this dish. A light lager added to the cooking liquid contributes a faint malty bitterness that balances the fat from the chicken skin, and the alcohol cooks off entirely during the 20 minute braise. Other Latin American versions use stock, wine or coconut milk instead, which is one of the clearest ways to tell the regional versions apart.","Why is there beer in Cuban arroz con pollo?",{"answer":398,"question":399},"Bijol is a Cuban seasoning powder based on annatto, also sold as achiote, used to colour rice deep yellow-orange in place of expensive saffron. It is available in Latin American grocers and online. If you cannot get it, half a teaspoon of turmeric with a teaspoon of sweet paprika produces almost the same colour and a similar mild earthiness.","What is bijol and do I need it?",{"answer":401,"question":402},"Three usual causes: the rice was not rinsed, so surface starch glued the grains together; the pot was stirred after the lid went on, which releases more starch; or there was too much liquid for the pan. Rinse until the water runs clear, resist stirring, and measure the liquid rather than eyeballing it.","Why did my rice turn out mushy?",{"answer":404,"question":405},"You can, but it will be drier. Bone-in thighs and drumsticks stay juicy through the 20 minutes the rice needs and their bones enrich the broth. If you only have breast, cut it into large chunks, brown it, remove it, and return it to the pan for just the last 8 minutes of cooking.","Can I use chicken breast instead of thighs?",{"answer":407,"question":408},"A wide, heavy pan or shallow Dutch oven around 28 to 30 cm across with a tight lid. Width matters more than depth because the rice should sit in a layer roughly 3 cm deep, which lets it cook evenly. In a tall narrow pot the bottom overcooks while the top stays hard.","What size pan should I use?",[410,411,412,413,414,415],"Use bone-in, skin-on thighs and drumsticks. Breast meat dries out during the 20 minutes the rice needs and the bones are what enrich the broth.","Rinse the rice until the water runs clear, then drain it well — surface starch is what makes arroz con pollo turn to porridge.","Once the rice goes in and the lid goes on, do not stir. Stirring releases starch and destroys the separate-grain texture.","If you cannot find bijol or achiote, half a teaspoon of turmeric plus a teaspoon of sweet paprika gives a very close colour.","Let the pan rest off the heat with the lid on for ten minutes before serving; the last of the liquid finishes absorbing in that time.","A light lager is right here — a hoppy IPA turns the whole pan bitter and a dark beer muddies the colour.","🍗","Arroz con pollo is a one-pot braise where the rice matters as much as the chicken. Bone-in thighs are browned hard, sofrito is built in the same fat, and the rice goes in to swell in a broth coloured deep yellow-orange by achiote and loosened with a bottle of light beer, which is the Cuban signature and adds a faint malty bitterness that cuts the richness. The finished pan is savoury, faintly sweet from cooked pepper and peas, and the grains should sit separate but soft, each one carrying colour and chicken fat. Every Spanish-speaking country has a version; the Cuban one is wetter than a paella and drier than a soup, and it lands somewhere very comfortable in between.","Arroz con pollo travelled from Spain with rice itself, which the Moors introduced to the Iberian peninsula centuries before Spanish ships carried it across the Atlantic. The dish belongs to the same broad family as paella and arroz caldoso, and every Latin American country now cooks a version it considers definitive — Peruvian arroz con pollo is green with cilantro, the Puerto Rican version leans on sofrito with recao and achiote, the Dominican one browns its rice for the crust at the bottom. Arguing about which is best is a national sport in several places at once, and nobody wins.\n\nThe Cuban version is identified by three things. Bijol or achiote does the colouring work that saffron does in Spain, at a fraction of the price — a pragmatic swap that became a preference. Beer goes into the cooking liquid, usually a plain light lager, which is unusual enough among the regional variants to serve as a signature. And the pan is dressed before serving with strips of roasted red pepper, sometimes tinned pimientos, laid across the top with peas scattered around, a presentation that has barely changed in decades and reads instantly as Cuban.\n\nIt occupies a specific social slot on the island: the dish you cook when people are coming over but it is not a formal occasion. Big pan, everyone served from it, no separate side dishes required beyond a salad of tomato and avocado and a piece of bread. In Cuban restaurants abroad it is often the cheapest thing on the menu and the most reliable test of the kitchen, because there is nowhere to hide — undercooked rice, dry chicken or a pale, timid broth all show immediately.","Refrigerate for up to 3 days in a covered container. Rice hardens as it chills, so reheat with 2 to 3 tablespoons of water or stock sprinkled over the top, covered, either in a low oven or in a pan over gentle heat until steaming through. Freezing is possible but the rice loses its bite and the peas go grey; if you plan to freeze, slightly undercook the rice. Do not leave cooked rice at room temperature for hours before refrigerating.",[421,422,423,424],"Browning the chicken on the bone first builds the fond that flavours the whole pan of rice.","Beer and achiote together give the Cuban colour and the faint bitterness that separates this from a generic chicken rice.","Exact liquid ratio and a rest off the heat, so the grains finish separate instead of gummy.","One pan, one pot to wash, and it feeds six people without stretching.",[426,427,428],"Wide heavy pan or shallow Dutch oven with a tight lid","Tongs","Fine sieve for rinsing rice",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},19,71,4,890,38,620,[437],"A simple salad of sliced tomato, avocado and onion in oil and vinegar, plus bread for the pan.",[439,442,445],{"name":440,"description":441},"Arroz con pollo a la chorrera","The soupier Havana style: add 250 ml more liquid and serve it loose and wet, almost spoonable, straight from the pot.",{"name":443,"description":444},"With chorizo","Brown 100 g of sliced Spanish chorizo before the chicken and leave its red fat in the pan; the rice turns deeper orange and noticeably smokier.",{"name":446,"description":447},"Seafood swap","Replace the chicken with 500 g of large shrimp, added only for the final 5 minutes on top of the rice so they steam rather than overcook.",[449,455,460,464,468,471,477,481,484,488,491,497,502,506,510,515,517],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1.2,"chicken","bone-in chicken thighs and drumsticks, skin on","kg","For the chicken",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"lime","lime, juiced","piece",{"qty":432,"ref":461,"name":462,"unit":463,"group":454},"garlic","garlic, crushed to a paste with salt","clove",{"qty":456,"ref":465,"name":466,"unit":467,"group":454},"cumin","ground cumin","tsp",{"qty":456,"ref":469,"name":470,"unit":467,"group":454},"oregano","dried oregano",{"qty":472,"ref":473,"name":474,"unit":475,"group":476},3,"olive-oil","olive oil","tbsp","For the pan",{"qty":456,"ref":478,"name":479,"unit":459,"group":480},"onion","large onion, finely chopped","For the sofrito",{"qty":456,"ref":482,"name":483,"unit":459,"group":480},"bell-pepper","green bell pepper, finely chopped",{"qty":485,"ref":486,"name":487,"unit":475,"group":480},2,"tomato-paste","tomato paste",{"qty":485,"ref":489,"name":490,"unit":459,"group":480},"bay-leaf","bay leaves",{"qty":492,"ref":493,"name":494,"unit":495,"group":496},500,"rice","medium or long grain white rice, rinsed and drained","g","For the rice",{"qty":498,"ref":499,"name":500,"note":501,"unit":467,"group":496},1.5,"achiote","bijol or achiote powder","or ½ tsp turmeric + 1 tsp sweet paprika",{"qty":503,"name":504,"unit":505,"group":496},330,"light lager beer","ml",{"qty":507,"ref":508,"name":509,"unit":505,"group":496},700,"stock","chicken stock, hot",{"qty":511,"ref":512,"name":513,"unit":495,"group":514},150,"peas","frozen peas","To finish",{"qty":485,"name":516,"unit":459,"group":514},"roasted red peppers or tinned pimientos, in strips",{"qty":518,"name":519,"unit":520,"group":514},null,"salt and black pepper","to taste",[522,526,531,535,538,541,544],{"text":523,"title":524,"timerSeconds":525},"Toss the chicken pieces with the lime juice, garlic paste, cumin, oregano, 2 teaspoons of salt and plenty of black pepper. Leave at room temperature for 20 minutes, or refrigerate up to overnight for a deeper flavour.","Season the chicken",1200,{"tip":527,"text":528,"title":529,"timerSeconds":530},"If the skin sticks it is not ready. Wait another minute and it will let go by itself.","Heat the olive oil in a wide heavy pan over medium-high heat and lay the chicken in skin side down, in batches if needed. Leave it undisturbed for 6 to 7 minutes, until the skin is deep golden and releases from the pan on its own, then turn and brown the other side for 4 minutes. Lift the pieces onto a plate.","Brown the chicken",420,{"text":532,"title":533,"timerSeconds":534},"Pour off all but about 3 tablespoons of fat. Add the chopped onion and green pepper and cook over medium heat for 10 minutes, scraping the browned bits off the base as they soften, until the vegetables are limp and translucent. Stir in the tomato paste and bay leaves and fry 2 minutes more, until the paste darkens.","Build the sofrito",600,{"text":536,"title":537},"Add the drained rice and the achiote powder and stir for 2 minutes, until every grain is coated in orange fat and the rice smells faintly nutty. Do not let it colour beyond that.","Toast the rice",{"text":539,"title":540},"Pour in the beer and let it bubble for 1 minute, then add the hot stock and taste the liquid — it should be slightly saltier than you want the finished dish. Nestle the chicken pieces back in skin side up along with any juices from the plate.","Add liquid and the chicken",{"text":542,"title":543,"timerSeconds":525},"Bring to a strong simmer, then reduce the heat to low, cover tightly and cook for 20 minutes without lifting the lid or stirring. The rice is done when the liquid is absorbed and small craters have opened across the surface.","Cover and cook",{"text":545,"title":546,"timerSeconds":534},"Scatter the frozen peas over the top, lay the roasted pepper strips across the pan, replace the lid and take it off the heat. Let it stand 10 minutes so the peas warm through and the last of the steam finishes the grains, then serve straight from the pan.","Peas, peppers and rest","ah-ROHS kohn POH-yoh",[549,553,557],{"note":550,"swap":551,"original":552},"Colour is nearly identical. Achiote has a faint peppery-earthy note that the swap misses, but no one at the table will complain.","½ tsp turmeric plus 1 tsp sweet paprika","Bijol or achiote powder",{"note":554,"swap":555,"original":556},"Keeps the acidity balance. The malty edge is lost, which is a real difference but not a dealbreaker.","An extra 250 ml chicken stock plus 1 tsp lime juice","Light beer",{"note":558,"swap":559,"original":560},"These are what most Cuban home cooks actually use, and they are traditional rather than a shortcut.","Tinned pimientos, drained","Roasted red pepper strips","cuban-arroz-con-pollo","Cuban Arroz con Pollo (Chicken and Yellow Rice a la Cubana)","Cuban Arroz con Pollo","Arroz con pollo a la cubana","cuba","Havana",6,25,55,10,"medium",[573],"main",[575],"dairy-free",[451,493,482,499,512],[578,581,583,585],{"alt":579,"src":580},"Wide pan of golden yellow rice with browned chicken pieces, peas and red pepper strips on top","\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-1x1.jpg",[588,589,590,591,592,499],"arroz con pollo","cuban chicken rice","yellow rice","bijol","one pot chicken","2026-08-20","dishroute-kitchen","Bone-in chicken browned, then braised into rice stained gold with achiote and loosened with beer, finished under a lid with peas and strips of roasted red pepper.",{"en":597},"\u002Frecipe\u002Fcuban-arroz-con-pollo",{"items":599,"total":570,"page":456,"limit":867,"hasMore":868},[600,610,645,675,703,732,761,786,815,841],{"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"region":566,"baseServings":567,"prepMinutes":568,"cookMinutes":569,"restMinutes":570,"difficulty":571,"course":601,"diet":602,"mainIngredients":603,"images":604,"keywords":609,"publishedAt":593,"updatedAt":593,"authorSlug":594},[573],[575],[451,493,482,499,512],[605,606,607,608],{"alt":579,"src":580},{"alt":579,"src":582},{"alt":579,"src":584},{"alt":579,"src":586},[588,589,590,591,592,499],{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":565,"region":615,"baseServings":616,"prepMinutes":568,"cookMinutes":617,"restMinutes":618,"difficulty":571,"course":619,"diet":621,"mainIngredients":624,"images":628,"keywords":638,"publishedAt":593,"updatedAt":593,"authorSlug":594},"cuban-flan","Flan Cubano (Condensed Milk Caramel Custard)","Flan Cubano","Flan cubano","Nationwide",8,60,480,[620],"dessert",[622,623],"vegetarian","gluten-free",[625,626,627],"condensed-milk","eggs","milk",[629,632,634,636],{"alt":630,"src":631},"Turned-out Cuban flan with dark caramel running down the sides onto a rimmed plate","\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-1x1.jpg",[639,640,641,642,643,644],"flan cubano","caramel custard","condensed milk dessert","cuban dessert","bain marie","flan",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"countrySlug":565,"region":615,"baseServings":616,"prepMinutes":650,"cookMinutes":503,"restMinutes":651,"difficulty":652,"course":653,"diet":654,"mainIngredients":655,"images":658,"keywords":668,"publishedAt":593,"updatedAt":593,"authorSlug":594},"cuban-lechon-asado","Lechon Asado (Cuban Mojo Roast Pork Shoulder)","Lechon Asado","Lechón asado",30,40,"hard",[573],[623,575],[656,461,657,457,469],"pork-shoulder","orange",[659,662,664,666],{"alt":660,"src":661},"Roasted Cuban pork shoulder with blistered crackling, partly pulled apart, with lime-soaked onion rings","\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-1x1.jpg",[669,670,671,672,673,674],"lechon asado","mojo pork","cuban roast pork","sour orange marinade","nochebuena","pork shoulder",{"slug":676,"title":677,"shortTitle":678,"nativeName":678,"countrySlug":565,"region":566,"baseServings":485,"prepMinutes":679,"cookMinutes":9,"difficulty":680,"course":681,"diet":683,"mainIngredients":685,"images":687,"keywords":697,"publishedAt":593,"updatedAt":593,"authorSlug":594},"mojito","Mojito (Cuban Rum, Lime and Mint Highball)","Mojito",5,"easy",[682],"drink",[622,684,623,575],"vegan",[457,686],"mint",[688,691,693,695],{"alt":689,"src":690},"Tall mojito glass packed with ice, mint sprigs and lime, beaded with condensation","\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-1x1.jpg",[676,698,699,700,701,702],"cuban cocktail","white rum","mint and lime","havana","highball",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":565,"region":615,"baseServings":567,"prepMinutes":708,"cookMinutes":709,"restMinutes":570,"difficulty":680,"course":710,"diet":712,"mainIngredients":713,"images":715,"keywords":725,"publishedAt":593,"updatedAt":593,"authorSlug":594},"moros-y-cristianos","Moros y Cristianos (Cuban Black Beans Cooked with Rice)","Moros y Cristianos","Moros y cristianos",15,100,[711],"side",[622,684,623,575],[714,493,461,465],"black-beans",[716,719,721,723],{"alt":717,"src":718},"Bowl of Cuban moros y cristianos, grey-violet rice cooked with whole black beans","\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-1x1.jpg",[726,727,728,729,730,731],"moros y cristianos","congri","black beans and rice","cuban side dish","vegan rice","bean broth",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":565,"region":566,"baseServings":432,"prepMinutes":708,"cookMinutes":737,"difficulty":680,"course":738,"diet":739,"mainIngredients":740,"images":745,"keywords":755,"publishedAt":593,"updatedAt":593,"authorSlug":594},"cuban-picadillo","Picadillo a la Habanera (Beef with Olives and Raisins)","Picadillo a la Habanera","Picadillo a la habanera",35,[573],[623,575],[741,742,743,478,744],"ground-beef","olives","raisins","tomato",[746,749,751,753],{"alt":747,"src":748},"Skillet of Cuban picadillo, ground beef in tomato sauce studded with green olives and raisins","\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-1x1.jpg",[756,757,758,759,760,701],"picadillo","cuban ground beef","olives and raisins","sofrito","weeknight dinner",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":565,"region":566,"baseServings":432,"prepMinutes":568,"cookMinutes":511,"difficulty":571,"course":766,"diet":767,"mainIngredients":768,"images":770,"keywords":780,"publishedAt":593,"updatedAt":593,"authorSlug":594},"cuban-ropa-vieja","Ropa Vieja (Cuban Shredded Beef in Pepper Sauce)","Ropa Vieja","Ropa vieja",[573],[623,575],[769,482,486,478,742],"beef-chuck",[771,774,776,778],{"alt":772,"src":773},"Shredded beef ropa vieja in red pepper sauce with green olives, served over white rice","\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-1x1.jpg",[781,782,783,759,784,785],"ropa vieja","cuban beef","shredded beef","flank steak","caribbean stew",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"countrySlug":565,"region":791,"baseServings":432,"prepMinutes":708,"cookMinutes":570,"difficulty":680,"course":792,"diet":794,"mainIngredients":795,"images":798,"keywords":808,"publishedAt":593,"updatedAt":593,"authorSlug":594},"cuban-sandwich","Sandwich Cubano (Pressed Ham and Roast Pork Sandwich)","Sandwich Cubano","Sándwich cubano","Havana and Tampa",[793,573],"street-food",[],[656,796,797],"ham","butter",[799,802,804,806],{"alt":800,"src":801},"Pressed Cuban sandwich cut on the diagonal showing roast pork, ham, melted cheese and pickles","\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero.jpg",{"alt":800,"src":803},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-16x9.jpg",{"alt":800,"src":805},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-4x3.jpg",{"alt":800,"src":807},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-1x1.jpg",[809,810,811,812,813,814],"cuban sandwich","sandwich cubano","pressed sandwich","roast pork","plancha","tampa",{"slug":816,"title":817,"shortTitle":818,"nativeName":819,"countrySlug":565,"region":615,"baseServings":567,"prepMinutes":708,"cookMinutes":820,"difficulty":680,"course":821,"diet":823,"mainIngredients":824,"images":825,"keywords":835,"publishedAt":593,"updatedAt":593,"authorSlug":594},"cuban-black-bean-soup","Sopa de Frijoles Negros (Cuban Black Bean Soup)","Sopa de Frijoles Negros","Sopa de frijoles negros",105,[822],"soup",[622,684,623,575],[714,482,478,461,465],[826,829,831,833],{"alt":827,"src":828},"Bowl of dark Cuban black bean soup over white rice topped with raw chopped 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a bowl of garlic mojo","\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero.jpg",{"alt":852,"src":855},"\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero-16x9.jpg",{"alt":852,"src":857},"\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero-4x3.jpg",{"alt":852,"src":859},"\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero-1x1.jpg",[861,862,863,864,865,866],"tostones","green plantain","twice fried","patacones","garlic mojo","cuban snack",24,false,1788563770664]