Cuban Chicken and Rice

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This one pan Cuban chicken and rice is so easy and full of flavor. Chicken thighs seasoned with lime, coriander and cumin are baked over turmeric-scented rice for a complete, delicious meal that that whole family will love.

Chicken and rice is a classic dish for so many families and cultures and everyone has their own way of making it. This particular Cuban chicken and rice recipe has been interpreted in so many ways at our house in the last few months. It’s fast, it’s easy, and it’s oh-so-versatile. Just choose a flavor profile, and vary your seasonings and mix-ins according to taste.

This time I went with a Cuban-inspired version, and I was thrilled with how it turned out. The rice is flavored with turmeric so it’s gorgeous bright yellow flecked with red bell pepper and onion.

It is perfect for weeknights when you’re craving the comfort only chicken-and-rice can provide, but you don’t quite have the time for a (totally worthwhile) project like my favorite chicken, shrimp and sausage jambalaya or this chicken and potato curry with yellow basmati rice.

The basic idea is to take bone-in, skin-on chicken thighs, marinate them briefly (or overnight) and then sear them in a pan. Then, in this same pan, add some rice, seasonings, veggies, etc., put the chicken back in, and bake until everything is cooked through.

This Cuban chicken and rice features flavors inspired by the classic arroz con pollo. I love to serve it with this mango peach salsa for a burst of fruity freshness.

What is Arroz Con Pollo?

Arroz con pollo, which translates to “rice with chicken” in Spanish, is a popular dish in Latin American cuisine, particularly in countries such as Cuba, Puerto Rico, and Colombia.

The dish consists of rice and chicken cooked together, along with a variety of other ingredients that can include bell peppers, onions, garlic, and tomatoes or tomato sauce. Some recipes also use black beans.

The seasonings typically include saffron or annatto, which give the dish its characteristic yellow color, as well as other herbs and spices like cumin and oregano.

In this Cuban chicken and rice, I don’t use saffron or annatto, instead the classic yellow color comes from turmeric. I try to use simple ingredients so it is easy to whip up on a weeknight and I don’t have to run to the grocery store to buy anything special for my chicken and rice!

Ingredient Notes

For the Chicken

Chicken Thighs

Chicken thighs are great for this because they take longer to cook and don’t dry out, so the rice and chicken are perfectly done at the same time.

Using bone-in, skin-on thighs ensures the meat remains juicy and flavorful as the skin helps retain moisture during cooking, and the bones add depth to the flavor. However you can absolutely use boneless, skinless chicken thighs.

You can also use chicken breasts, but it that case I suggest cooking this dish on the stovetop instead as it will take less time and the breasts, which cook more quickly, will not have a chance to overcook and dry out.

Olive oil

I use olive oil both in the chicken marinade and to make the base for the rice. You can use any type of neutral oil.

Seasonings

For the spices and seasoning, I use garlic powder, onion powder, coriander, cumin, kosher salt, and black pepper. You can adjust the quantity and even the seasoning of the chicken according to your taste.

Lime

You’re going need the zest of one lime and lime juice for the chicken marinade as well. it adds acidity, balancing the rich flavors of the spices and chicken.

For the Rice

Bacon

I like to add some bacon to my Cuban chicken and rice as it adds a smoky and savory flavor to the rice. You can use any type of bacon you prefer and just chop it up. Or you can absolutely skip the bacon and use a little extra olive oil for cooking the vegetables instead.

Yellow Onion

The onion helps build the foundational flavor for the rice. You can also use red onion if you don’t have any yellow onions.

Red bell pepper

The bell pepper adds a nice sweet pepper-y flavor and color to the Cuban chicken and rice. You can use any color pepper you have on hand.

Garlic

I like to add freshly minced garlic with the onions when making the base for the rice.

Ground Turmeric

The turmeric gives this Cuban chicken and rice a lovely golden color and a hint of earthiness without overpowering the other flavors.

Rice

I like to use dry long grain white rice for this recipe but any type of long grain rice would work. It cooks up fluffy and separated and is perfect for absorbing all the flavors and seasonings.

Brown rice would require some adjustments to the recipe as it takes much longer to cook.

Chicken stock

Instead of water, use chicken broth or stock to cook the rice. It adds so much more flavor!

Cilantro

Some fresh chopped cilantro at the end to garnish and for a nice herby flavor.

Step by Step Instructions

1. In a medium bowl, mix garlic powder, onion powder, coriander, cumin, the zest and juice of one lime, salt, and pepper. Pour in the olive oil and stir until it forms a thick paste.

1. Add the chicken thighs to the bowl and toss them to ensure they’re thoroughly coated.

1. Preheat your oven to 350 degrees F. Place a sauté oan, Dutch oven or any deep, oven-safe pan with a lid on medium heat. Add the chopped bacon and fry until it’s nicely browned. Transfer the bacon to a plate, leaving the drippings in the pan.

1. Return the pan to the heat and add the marinated chicken thighs, searing them on both sides until they get a golden brown color (they should not be cooked through at this point), then remove them to a plate. (If you notice any burnt bits in the bottom of the pan, wipe these out with a paper towel, but leave any browned bits as they add flavor.)

1. Add a tablespoon of olive oil to the pan and heat it over medium. Add in the chopped onions and bell peppers, sautéing them until they soften, about 3-4 minutes. Add the minced garlic and cook for 30 seconds more, just until it becomes aromatic.

1. Sprinkle in the turmeric and salt, then stir in the rice, making sure it’s well-coated with the spices. Gradually pour in the chicken stock and stir everything together. Place the seared chicken thighs back into the pan, laying them over the rice, and scatter the cooked bacon around the chicken.

1. Increase the heat to medium-high to bring the liquid to a boil. Secure the lid on the pan, or if it doesn’t seal well, cover the pan with aluminum foil before putting the lid on to ensure a tight fit.

1. Transfer the pan to the oven and bake for 35 minutes. After this time, remove the lid and continue baking for another 5-10 minutes, until the rice has absorbed all the liquid, the chicken is fully cooked and no longer pink in the center.

1. Finish by sprinkling chopped cilantro over the Cuban chicken and rice before serving. This mango peach salsa is perfect on the side.

Storage Instructions

Store the leftovers in an airtight container and it will last in the refrigerator for about 3-4 days. If you need to store the dish for a longer period, you can freeze it. Make sure the containers are freezer-safe. Properly frozen, it can last for up to 3 months. Note that freezing may slightly alter the texture of the rice and vegetables, but it will still be enjoyable.

Cuban Chicken and Rice FAQ