One Pot Cuban Chicken and Rice Recipe
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.
Servings 4 servings
Calories 597kcal
Equipment
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs*
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons ground coriander
- 1 tablespoon cumin
- zest of one lime
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Rice
- 3 slices bacon chopped
- 1 small yellow onion chopped
- 1 small red bell pepper chopped
- 2 cloves garlic minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- 1 cup dry long grain white rice
- 2 1/4 cup chicken stock
- 1/4 cup chopped cilantro
Instructions
- In a medium bowl, combine the garlic powder, onion powder, coriander, cumin, lime zest and juice, salt and pepper. Add the olive oil and stir to form a paste. Add the chicken and toss to coat. Set aside.
- Preheat the oven to 350 degrees F. Heat a dutch oven, saute pan, or any deep oven-safe pan with a lid over medium heat. Add the chopped bacon and cook until browned. Remove bacon to a plate, leaving the drippings in the pan.
- Return the pan to the heat and place the chicken thighs in the pan, skin-side down. Sear on both sides until golden brown, about 5-7 minutes total, and remove to a plate. If any black bits have accumulated in the bottom of the pan, wipe them out with a paper towel. Brown bits are fine!
- Add one tablespoon of olive oil to the pan and return to medium heat. Add the onions and peppers and cook until tender, 3-4 minutes. Add minced garlic and cook 30 seconds longer, until fragrant.
- Stir in the turmeric and salt. Add the rice and stir until coated with the spices.
- Slowly pour in the chicken stock, and stir. Add the chicken back to the pot, laying it on top of the rice, and sprinkle the surrounding rice with the bacon.
- Raise the heat to medium high and bring to a simmer. Place the lid on the pot or pan. If the lid does not fit tightly enough, cover the pot with a sheet of aluminum foil before placing the lid on and press down tightly.
- Transfer the pot to the oven and bake for 30 minutes. Remove the lid and continue baking for another 10 minutes or so, until the rice is fully cooked and has absorbed all the liquid, and the chicken is no longer pink.
- Garnish with chopped cilantro and serve.
Video
Notes
*You can use boneless, skinless chicken thighs instead if you prefer. You can also use chicken breasts, but since chicken breasts cook faster and will dry out if cooked for too long, I recommend a stovetop method for cooking them instead of the oven. Follow the instructions above, but instead of popping the pan in the oven, just simmer - covered - on the stovetop for about 20-25 minutes.
Storage Tips
Store the leftovers in an airtight container and they 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.
Nutrition
Calories: 597kcal | Carbohydrates: 48g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 1269mg | Potassium: 589mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1040IU | Vitamin C: 42.2mg | Calcium: 49mg | Iron: 2.8mg