Cuban Chicken and Rice Recipe

Name: Cuban Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 (4-pound) chicken, cut into 8 pieces; Kosher salt and freshly ground black pepper; 1 medium yellow onion, chopped, divided; 1 green bell pepper, chopped, divided; 1 tablespoon chopped garlic; 1 tablespoon chile powder; 3 cups long grain rice; 1 (8-ounce) can tomato sauce; 3/4 cup olives stuffed with pimentos, drained; 1 tablespoon chopped cilantro

Servings: persons

2 tablespoons canola oil
1 (4-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped, divided
1 green bell pepper, chopped, divided
1 tablespoon chopped garlic
1 tablespoon chile powder
3 cups long grain rice
1 (8-ounce) can tomato sauce
3/4 cup olives stuffed with pimentos, drained
1 tablespoon chopped cilantro

1
Heat the oil in a large, heavy bottom pot over medium-high heat.
2
Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side.
3
Remove the chicken to a plate.
4
To the pot, add half the onions and half the green peppers (reserve remaining half for the online Round 2 Recipe Black Bean and Pork Stew).
5
Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper.
6
Stir in the rice and let it toast for 2 minutes.
7
Add 4 cups water, tomato sauce, and olives and give it a stir.
8
Put the chicken back into the pot.
9
Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes.
10
(Reserve 2 cups rice for Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.)
11
Serve garnished with cilantro.

634

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 (4-pound) chicken, cut into 8 pieces, Kosher salt and freshly ground black pepper, 1 medium yellow onion, chopped, divided, and more.

Yes, Cuban Chicken and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Chicken and Rice

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