60 minutes
Aromatic and colorful Cuban chicken and rice dish featuring tender chicken, spices, and vegetables.
Extra Virgin Olive Oil, divided, plus more as needed
tablespoons
Garlic Clove, grated or minced
each
teaspoons
Kosher Salt, divided, plus more to taste
teaspoons
Boneless, Skinless Chicken, breasts or thighs
0 lb
Red Onion, diced
each
teaspoons
teaspoons
Long Grain White Rice, rinsed
cups
Chicken Stock, homemade or store-bought
cups
each
Frozen Peas, thawed
cups
Roasted Red Peppers, drained and chopped
cups
Fresh Cilantro, leaves and tender stems, coarsely chopped
cups
Scallions, thinly sliced
cups
Lime Wedges
to serve
1. Marinate the Chicken
Combine 1 tablespoon of olive oil, grated garlic, ground cumin, and 1½ teaspoons of kosher salt in a large bowl. Add the chicken and coat thoroughly with the mixture. Let the chicken marinate for at least 10 minutes, or up to 30 minutes.
2. Brown the Chicken
In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the marinated chicken and brown for about 2 minutes on each side. Remove the chicken and set aside.
3. Sauté the Onion
Add diced red onion to the Dutch oven and sauté until soft and translucent, about 5 minutes. Stir in ¾ teaspoon of kosher salt, tomato paste, and dried oregano.
4. Cook the Rice
Stir in the rinsed rice to coat with oil and flavors, then pour in chicken stock and add bay leaves. Bring to a gentle boil.
5. Simmer with Chicken
Return the chicken to the pot, cover, and simmer for 17-20 minutes until the rice is tender and the chicken is cooked through.
6. Final Touches
Remove the chicken, tent with foil to keep warm. Taste the rice, season if needed, remove bay leaves, and stir in peas and roasted red peppers. Cover and let sit for 5 minutes.
7. Serve
Slice the chicken and serve alongside the rice. Garnish with cilantro, scallions, and lime juice.
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