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This vibrant one-pot Cuban chicken and rice has become my go-to dinner for busy weeknights and weekend gatherings alike. The aromatic blend of cumin, coriander, and lime-infused chicken thighs nestled over golden turmeric rice creates a complete meal that's as beautiful as it is delicious.
The first time I made this dish, it was for a small dinner party where I needed something foolproof yet impressive. The moment I lifted the lid at the table, releasing that cloud of fragrant steam, I knew this recipe would become a regular in my rotation. My guests still talk about it months later.
Ingredients
- Bone-in skin-on chicken thighs: these create a richer flavor as they cook and help keep the meat juicy throughout the baking process
- Olive oil: use a good quality oil since it forms the base of your chicken marinade
- Garlic powder: provides consistent flavor throughout the chicken without burning like fresh garlic might
- Onion powder: adds depth without adding moisture or pieces to the chicken coating
- Ground coriander: brings a bright citrusy note that complements the lime perfectly
- Cumin: essential for authentic Cuban flavor with its earthy warmth
- Lime zest and juice: the acidity and brightness cuts through the richness of the dish
- Kosher salt: enhances all the other flavors and seasons the meat properly
- Black pepper: freshly ground provides the best flavor
- Bacon: adds smokiness and creates flavorful drippings for toasting the rice
- Yellow onion: forms the aromatic base of the rice mixture
- Red bell pepper: adds sweetness and vibrant color to the dish
- Fresh garlic: creates an aromatic foundation for the rice
- Turmeric: gives the rice its distinctive golden color and subtle earthy flavor
- Long grain white rice: holds its shape well while absorbing all the delicious flavors
- Chicken stock: infuses the rice with savory depth
- Fresh cilantro: brightens the finished dish with its fresh herbaceous notes
Step-by-Step Instructions
- Prepare the chicken marinade:
- Combine garlic powder, onion powder, coriander, cumin, lime zest and juice, salt, pepper, and olive oil to form a flavorful paste. Coat the chicken thighs thoroughly and let them absorb those flavors while you prepare other ingredients. This quick marinade infuses the meat with bright citrus and warm spices that define Cuban cuisine.
- Render bacon fat:
- Cook chopped bacon pieces in your pan until they turn golden brown and crispy. Remove the cooked bacon but keep those precious drippings in the pan. These drippings will add incredible depth of flavor to both the chicken and rice, imparting a subtle smokiness throughout the dish.
- Sear the chicken:
- Place your marinated chicken thighs skin-side down in the hot bacon fat. Allow them to develop a beautiful golden-brown crust before flipping, about 3 minutes per side. This step is crucial for developing flavor and texture. The caramelization that happens here cannot be achieved in the oven alone.
- Sauté the aromatics:
- Cook the onions and bell peppers in the same pan until they become soft and translucent, allowing them to absorb all the flavors left behind by the chicken and bacon. Add the minced garlic in the last 30 seconds to prevent burning while still releasing its essential oils and aroma.
- Toast the rice:
- Add turmeric and salt to the vegetables, then stir in the raw rice. Allow the grains to toast slightly in the flavorful oil, coating each grain with spices. This crucial step helps the rice absorb flavor and cook evenly without becoming mushy.
- Combine and simmer:
- Pour in the chicken stock, nestle the seared chicken thighs on top of the rice, and sprinkle with the reserved bacon pieces. Bring everything to a gentle simmer before covering. This layering technique allows the chicken to finish cooking while its juices drip down to flavor the rice below.
- Bake to perfection:
- Transfer your covered pot to the preheated oven and bake for 30 minutes. Remove the lid for the final 10 minutes to allow any excess moisture to evaporate and the chicken skin to crisp up beautifully. The rice will absorb all the flavorful liquid and become perfectly tender.
- Finish and serve:
- Sprinkle the dish with fresh chopped cilantro just before serving to add brightness and color. The herb's freshness balances the rich, developed flavors of the cooked dish.
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My absolute favorite part of this dish is how the turmeric transforms ordinary rice into golden, aromatic grains that capture all the savory chicken and bacon flavors. When my Cuban neighbor first tasted this recipe, she smiled and said it reminded her of her grandmother's cooking, which is perhaps the highest compliment a cook can receive.
Make-Ahead Options
This Cuban chicken and rice actually benefits from being made ahead of time. You can prepare the entire dish up to a day in advance, allow it to cool completely, then refrigerate. When ready to serve, simply reheat in a 325°F oven until warmed through, about 20 minutes. The flavors will have had time to meld and develop even more complexity overnight. Alternatively, you can marinate the chicken up to 24 hours in advance to deepen those flavors while saving prep time on cooking day.
Perfect Pairings
Cuban cuisine traditionally balances rich dishes with bright, fresh sides. Serve this chicken and rice alongside a simple avocado salad dressed with lime juice and a pinch of salt. A crisp green salad with a citrus vinaigrette also provides wonderful contrast to the hearty main dish. For beverages, try a mojito or Cuba libre for an authentic pairing, or simply serve with ice-cold lager beer. If making this for a full Cuban-inspired feast, start with ham croquetas as an appetizer and finish with creamy flan for dessert.
Customizing Your Dish
While this recipe is delicious as written, Cuban cuisine celebrates personal touches and family variations. Feel free to add a can of black beans to the rice for added protein and authentic Cuban flavor. Some regions incorporate olives and capers for a brinier profile, while others might include corn or peas for sweetness and color. If you enjoy heat, add a diced jalapeño with the bell peppers or serve with a side of hot sauce. For a more tropical variation, include 1/4 cup of diced pineapple when you return the chicken to the pot.
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Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they cook faster than thighs. It’s recommended to cook them stovetop instead of baking to prevent them from drying out.
- → Do I need to use turmeric in the rice?
Turmeric adds a beautiful color and a subtle earthy flavor, but you can skip it or substitute with saffron or paprika if preferred.
- → Can I make this dish ahead of time?
Yes, this dish stores well. Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 3 months. Note that freezing may slightly alter the texture of the rice.
- → What can I serve with this dish?
This dish is a complete meal on its own, but you can serve it with a simple green salad, crusty bread, or roasted vegetables for added sides.
- → How do I ensure the rice is fully cooked?
Ensure you keep the pot sealed tightly with a lid or aluminum foil during cooking to trap in steam. You can check after baking, and if needed, add a splash of chicken stock and cook a few minutes longer.
- → Can I use a different type of rice?
Long grain white rice is ideal, but you can use jasmine or basmati rice. Adjust the liquid ratio and cooking time as needed for other rice varieties.