Cuban Chicken and Rice

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.