One Pot Cuban Chicken Rice (Print Version)
# Ingredients:
→ Chicken
01 -
4 bone-in, skin-on chicken thighs
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
2 teaspoons ground coriander
06 -
1 tablespoon cumin
07 -
Zest of one lime
08 -
1 tablespoon lime juice
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon freshly ground black pepper
→ Rice
11 -
3 slices bacon, chopped
12 -
1 small yellow onion, chopped
13 -
1 small red bell pepper, chopped
14 -
2 cloves garlic, minced
15 -
1/2 teaspoon ground turmeric
16 -
1/2 teaspoon kosher salt
17 -
1 cup dry long-grain white rice
18 -
2 1/4 cups chicken stock
19 -
1/4 cup chopped cilantro
# Instructions:
01 -
Combine garlic powder, onion powder, coriander, cumin, lime zest, lime juice, salt, and pepper in a medium bowl. Stir in olive oil to form a paste. Toss chicken thighs in the mixture to coat. Set aside.
02 -
Preheat the oven to 350°F. Heat an oven-safe pan with a lid over medium heat. Cook bacon until browned, then remove to a plate, leaving drippings in the pan. Sear chicken thighs on both sides until golden brown, about 5-7 minutes. Remove chicken and set aside.
03 -
Add one tablespoon of olive oil to the pan over medium heat. Cook onions and peppers until tender, about 3-4 minutes. Add minced garlic and sauté for 30 seconds until fragrant. Stir in turmeric, salt, and rice, ensuring rice is coated with the seasoning.
04 -
Pour chicken stock into the pan and stir. Lay the chicken on top of the rice and sprinkle bacon over the rice. Bring to a simmer over medium-high heat. Cover with a lid or foil and bake in the oven for 30 minutes.
05 -
Remove the lid and bake for an additional 10 minutes, until the rice absorbs all liquid and the chicken is fully cooked. Garnish with chopped cilantro before serving.
# Notes:
01 -
You can use boneless chicken thighs or chicken breasts, adjusting cooking time as needed.
02 -
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.