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Cuban Chicken and Rice Recipe

Cuban Chicken and Rice Recipe - Cheap Delicious Meals

As I sat down at a little Cuban bistro during a recent trip, I couldn't help but marvel at the rich smell wafting from the kitchen. The tantalizing aroma of spices blended with the earthy scent of rice. 
It was my first taste of Cuban chicken and rice, a dish that stole my heart with every bite. The combination of flavors is a story of culture, comfort, and culinary delight. This dish doesn't just fill your stomach; it tells a tale of tradition, community, and love.
While enjoying that meal, I had an epiphany. Why not recreate this magic at home? With a few tried-and-true steps, I knew I could bring that bistro experience straight to my kitchen—and share it with you. So grab your aprons; let’s get cooking!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: Cuban
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs or drumsticks, if desired
  • 1/3 cup olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 8 oz tomato puree
  • 1 packet Sazon Goya con Azafran or 1 tsp Bijol or annatto powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 bay leaf
  • 3/4 cup dry white wine
  • 7 oz jarred whole red pimientos, diced
  • 5 cups water, divided
  • 1 chicken bouillon cube
  • 3 cups long-grain white rice, washed and drained
  • 1/2 cup frozen peas
  • 1/2 teaspoon smoked paprika

Method
 

Step 1: Marinate the Chicken
  1. Start by marinating the chicken. In a large bowl, mix olive oil, garlic, salt, pepper, cumin, oregano, and paprika. Coat the chicken pieces thoroughly. Let them sit for at least 30 minutes; if you have time, refrigerating for a few hours allows the flavors to penetrate deeply.
Step 2: Sauté Vegetables
  1. Heat a large pot over medium heat. Add the chopped onion and green pepper. Cook until they soften, about 5 minutes. Stir in the minced garlic for the last minute so it doesn’t burn. The fragrant mix will start to form the foundation of your dish.
Step 3: Brown the Chicken
  1. Increase the heat to medium-high. Add the marinated chicken pieces, skin-side down, and brown for about 6-7 minutes on each side. This step adds depth to the flavor and a beautiful coloration to the chicken.
Step 4: Combine Ingredients
  1. Once browned, pour in the white wine and scrape up any browned bits with a wooden spoon—those bits are flavor gold! Add the tomato puree, Sazon, pimientos, and bay leaf. Stir it all together and allow it to cook for about 5 more minutes, invigorating the ingredients with the heat.
Step 5: Add Rice
  1. Pour in the water and add the chicken bouillon cube, followed by the rinsed rice. Stir gently but don’t overdo it—just enough to incorporate everything. Bring the mixture to a rolling boil.
Step 6: Simmer
  1. Reduce the heat to low, cover, and let it simmer for about 25 to 30 minutes. Make sure you don’t lift the lid too often! The rice needs that steam to cook perfectly.
Step 7: Final Touches
  1. Once the rice is tender, stir in the frozen peas and chopped cilantro. Cook for an additional 5 minutes. This final step brightens the dish with color and flavor.

Notes

  • Quality Chicken: Opt for good quality, bone-in, skin-on thighs. They provide rich flavor and stay moist during cooking.
  • Fresh Herbs: Always use fresh cilantro if possible. Dried varieties lack the same vibrant essence.
  • Watch the Liquid: Depending on your rice type and the pot you use, you may need more or less liquid. Adjust as necessary.
  • Don’t Rush the Browning: Allowing the chicken to brown properly enhances the dish’s flavor profile.
  • Rest Before Serving: Allow the dish to rest for a few minutes after cooking. It helps in settling the flavors.