Cuban Chicken with Yellow Rice
Transport your taste buds straight to the vibrant streets of Havana with this soul-warming Cuban Chicken with Yellow Rice recipe. Tender, golden-browned chicken thighs are nestled in fragrant saffron-infused rice, seasoned with the bold flavors of cumin, oregano, and a hint of fresh garlic. Colorful pops of green peas and briny pimento-stuffed olives add texture and brightness, while a squeeze of lime and a sprinkling of fresh cilantro bring a zesty finish to each bite. This one-pot wonder is an ideal choice for busy weeknights or a festive family gathering, offering rich flavor with minimal cleanup. Ready in just over an hour, this dish is as hearty as it is easy to prepare, making it a perfect introduction to classic Cuban cuisine.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 1 medium green bell pepper (diced)
- 4 cloves garlic cloves (minced)
- 2 cups long-grain rice
- 4 cups chicken stock
- 1 cup tomato sauce
- 1 teaspoon saffron threads (or ground turmeric for substitution)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 cup frozen peas
- 0.5 cup pimento-stuffed green olives (sliced)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for about 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion, diced green bell pepper, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the rice, saffron (or ground turmeric), ground cumin, dried oregano, and the bay leaf. Cook for 1-2 minutes to toast the rice and coat it in the spices.
Pour in the chicken stock and tomato sauce. Stir well to combine and bring the mixture to a gentle boil.
Nestle the seared chicken thighs back into the skillet, skin side up, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover, and simmer for 25 minutes.
After 25 minutes, remove the lid and scatter the frozen peas and sliced green olives evenly across the skillet. Cover and cook for an additional 10 minutes, or until the rice is tender, the liquid is absorbed, and the chicken is cooked through.
Remove from heat and let the dish rest for 5 minutes. Discard the bay leaf.
Garnish with chopped fresh cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.3 g | 285% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 7019 mg | 305% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 26.5 g | ||
| Protein | 239.3 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2709 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
