Kirsten's Cuban Chicken And Rice
70 homemade recipes for chicken leg quarter from the biggest global cooking community!
Recipe Summary Kirsten's Cuban Chicken And Rice
I am half Cuban, and I remember my grandmother making this dish for us every time she came to visit. I have scoured the internet for different recipes, finally settling on this one that I have made my own. It is a spicier, warm-your-soul version that is full of flavor and a hit every time I make it!
Ingredients | Recipes For Chicken Legs And Rice2 bone-in chicken breast halves, cut in half widthwise2 bone-in chicken thighs, skin removed2 bone-in chicken legs, skin removedkosher salt and freshly ground black pepper to taste1 pinch crushed red pepper, or to taste¼ cup olive oil, or more as needed½ cup diced white onion1 (1.41 ounce) package sazon seasoning2 tablespoons sofrito1 teaspoon minced garlic, or more to taste1 teaspoon ground cumin½ teaspoon kosher salt½ teaspoon ground black pepper½ teaspoon dried thyme½ teaspoon adobo seasoning¼ teaspoon ground turmeric1 pinch cayenne pepper2 cups long-grain white rice1 (32 ounce) carton low-sodium chicken broth1 (4 ounce) can diced green chiles10 pimiento-stuffed green olives, drained and slicedDirectionsSeason both sides of the chicken pieces in salt, pepper, and crushed red pepper.Heat olive oil in a wide nonstick pot over medium heat. Add chicken, and brown for 8 to 10 minutes per side, working in batches if necessary. Remove to a plate.Add onion and saute until it just starts to turn brown, about 7 minutes. Add sazon, sofrito, garlic, cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, thyme, adobo, turmeric, and cayenne pepper; cook until fragrant, about 1 minute. Add rice and stir until all grains are coated with oil and spices. Return the chicken to the pan, then add chicken broth, chiles, and olives. Stir and bring to a boil.Cover the pot with a tight-fitting lid and reduce heat to low. Cook, without lifting the lid, until all liquid is absorbed, rice is tender, and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).Info | Recipes For Chicken Legs And Riceprep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
TAG : Kirsten's Cuban Chicken And RiceWorld Cuisine Recipes, Latin American, Caribbean,