A popular Cuban rice dish, this flavorful one skillet recipe is packed with chicken and sausage from www.pinterest.com
Description
Cuban chicken and yellow rice is a flavorful and comforting one-pot meal that is perfect for a family dinner or a weekend gathering. This dish is a staple in Cuban cuisine and consists of tender chicken pieces cooked with aromatic herbs and spices, served over a bed of fluffy yellow rice. The combination of savory chicken and fragrant rice makes this recipe a crowd-pleaser that will transport your taste buds to the colorful streets of Havana.
Prep Time
The preparation time for this recipe is around 15 minutes.
Cook Time
The cooking time for this recipe is around 45 minutes.
Ingredients
For the chicken:
4 bone-in chicken thighs
2 tablespoons of olive oil
1 large onion, chopped
4 garlic cloves, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon of ground cumin
1 teaspoon of dried oregano
1 bay leaf
1/2 teaspoon of smoked paprika
Salt and black pepper, to taste
1 can of diced tomatoes
1/2 cup of chicken broth
1/4 cup of chopped cilantro, for garnish
For the yellow rice:
2 cups of long-grain white rice
4 cups of water
1 teaspoon of turmeric
1 teaspoon of salt
1 tablespoon of butter
Equipment
A large pot with a lid
A wooden spoon
A knife and a cutting board
Method
1. In a large pot, heat the olive oil over medium-high heat. 2. Add the chicken thighs to the pot and cook for 5 minutes on each side, until browned. 3. Remove the chicken from the pot and set it aside. 4. Add the onion, garlic, and bell peppers to the pot and sauté for 5 minutes, until softened. 5. Add the cumin, oregano, bay leaf, smoked paprika, salt, and black pepper to the pot and stir to combine. 6. Add the diced tomatoes and chicken broth to the pot and stir to combine. 7. Return the chicken to the pot, skin side up. 8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. 9. Simmer the chicken for 30-35 minutes, until cooked through and tender. 10. While the chicken is cooking, prepare the yellow rice. 11. Rinse the rice under cold water until the water runs clear. 12. In a separate pot, bring the water to a boil. 13. Add the rice, turmeric, salt, and butter to the pot and stir to combine. 14. Reduce the heat to low, cover the pot with a lid, and simmer for 18-20 minutes, until the rice is tender and fluffy. 15. Once the chicken and rice are cooked, remove the bay leaf from the chicken pot and discard it. 16. Serve the chicken over a bed of yellow rice, garnished with chopped cilantro.
Notes
This recipe can be easily doubled or halved depending on the number of servings required. You can also substitute chicken thighs with chicken breasts or drumsticks if you prefer. To make this recipe spicier, add a diced jalapeño pepper to the pot along with the bell peppers.
Nutrition Info
This recipe serves 4 and contains approximately 500 calories per serving.
Recipe Tips
To achieve the perfect yellow color of the rice, use a good quality turmeric powder. You can also add a pinch of saffron threads to the rice for a more intense flavor and color. For a richer flavor, use chicken stock instead of water when cooking the rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
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