Cuban chicken and rice
Cuban Chicken and Rice
This is another delicious quick and easy meal. This chicken and rice dish uses only one pot and very few ingredients leaving you with an easy cleanup and a tasty meal. My sister shared this recipe with me a while back and when she makes it she replaces the green peas for pigeon peas. I prefer the green peas but thought I would share some variation.
2 tablespoons canola or olive oil
4 chicken thighs (about ¾ pound)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 ½ cups hot water (faucet hot)
1 medium-sized garlic clove, minced
One 10-ounce package yellow (saffron) rice mix
Half of a 1-pound package frozen green peas (do not thaw)
2 roasted bell peppers (from a jar), halved or quartered lengthwise
Heat oil in large, deep, heavy skillet over moderately high heat 2 minutes. Add chicken and brown lightly on both sides, 5 to 8 minutes. Remove from pan, sprinkle with salt and black pepper, and reserve.
Pour water into the skillet, add garlic, and bring to boiling. Add rice, then stir or tilt skillet to spread rice. Lay chicken on top, bring to gentle boil, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes.
Spoon peas on top and add red peppers. Cover and cook just until peas are heated through, 3 to 5 minutes.
Taste for salt and pepper, adjust as needed, and serve.