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Cuban Chicken And Yellow Rice Recipe

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One Pot Cuban Chicken and Rice Recipe Our Happy Mess
One Pot Cuban Chicken and Rice Recipe Our Happy Mess from www.ourhappymess.com

Description

Cuban cuisine is known for its flavorful dishes, and chicken and yellow rice is no exception. This traditional dish is a one-pot wonder that's easy to make and always a hit with family and friends. The chicken is seasoned with a blend of spices, then cooked with onions, bell peppers, and garlic before being simmered with rice in a tomato-based broth. The result is tender chicken and perfectly cooked rice that's packed with flavor.

Prep Time

Preparation for this dish should take around 15 minutes.

Cook Time

Cooking time should take around 45 to 50 minutes.

Ingredients

  • 1 lb. chicken thighs or breasts, bone-in, skin-on
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups rice (medium or long-grain)
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 2 cups chicken broth (low-sodium)
  • 1/2 tsp. saffron threads, crushed (optional)
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • Lime wedges, for serving (optional)

Equipment

  • Dutch oven or large pot with a lid
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener

Method

  1. Preheat oven to 350°F.
  2. In a small bowl, mix together the salt, black pepper, cumin, and smoked paprika. Rub the seasoning mixture all over the chicken, making sure to coat it evenly.
  3. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the chicken and cook for about 5 minutes per side, until browned. Remove the chicken from the pot and set aside.
  4. Add the onion and bell pepper to the pot and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute more.
  5. Stir in the rice, diced tomatoes (with their juices), chicken broth, and saffron (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
  6. Arrange the chicken on top of the rice mixture. Cover the pot with a lid and bake in the preheated oven for 30 to 35 minutes, until the chicken is cooked through and the rice is tender.
  7. Remove the pot from the oven and stir in the frozen peas. Cover the pot and let it sit for 5 minutes, until the peas are heated through.
  8. Sprinkle with chopped parsley and serve with lime wedges, if desired.

Notes

If you don't have saffron, you can omit it or substitute with a pinch of turmeric for color. You can also use boneless, skinless chicken thighs or breasts, but the bone-in, skin-on variety adds more flavor to the dish.

Nutrition Info

This recipe yields 6 servings. Each serving contains approximately:
  • Calories: 410
  • Protein: 24g
  • Fat: 11g
  • Carbohydrates: 54g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 740mg

Recipe Tips

For best results, use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to cook the rice. This helps to ensure that the rice cooks evenly and doesn't stick to the bottom of the pot. Also, be sure to let the pot sit for 5 minutes after adding the frozen peas to allow them to heat through. Finally, don't forget to serve with lime wedges on the side for a burst of fresh citrus flavor. Enjoy!

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