Cuban Chicken and Rice

Ingredients

chicken thighs olive oil garlic + onion powder ground coriander  cumin lime zest + juice kosher salt + black pepper bacon yellow onion red bell pepper minced garlic ground turmeric white rice chicken stock fresh cilantro

In a bowl, mix the garlic and onion powder, coriander, cumin, lime zest & juice, salt, pepper, and olive oil.

Add the bone-in and skin-on chicken thighs to the bowl and coat them well with the seasoning. Let this marinade.

In any oven-safe pan, cook your chopped bacon until browned. Take the bacon out on a plate and leave the drippings in the pan.

Place the chicken thighs in the pan and sear them on both sides till they get nice and golden brown. Remove to a plate.

Now add some olive oil to the pan and soften your onion and peppers in it. Add in the garlic and cook for 30 seconds more.

It's time to add in the rice along with the turmeric and salt. Give it a good mix so that the rice is well coated with the spices.

Gradually add in the chicken stock to the pan and then place the chicken thighs on top of the rice.

Also add the bacon to the pan, and bring the liquid to a simmer. Cover the pot with a lid and transfer to the preheated oven.

Bake for about 30 minutes with the lid on and then 10 more minutes with the lid removed. It's done!

Garnish with fresh cilantro and serve!

Ann believes in balanced eating, homemade foods, and DESSERT. She loves to cook but doesn't love to spend all day in the kitchen - so explore her quick, simple, family friendly recipes for the best meal fix!

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Ann Otis