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One pot Cuban chicken and rice in a shallow bowl

One Pot Cuban Chicken and Rice Recipe

This Cuban-inspired one pot chicken and rice recipe is easy and low-maintenance, but most importantly, full of flavor. Chicken thighs flavored with lime, coriander and cumin are baked over turmeric-scented rice for a complete, delicious meal that that whole family will love.
Course Main Course
Cuisine Cuban
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 597kcal
Author Ann Otis



  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons ground coriander
  • 1 tablespoon cumin
  • zest of one lime
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  • 3 slices bacon chopped
  • 1 small yellow onion chopped
  • 1 small red bell pepper chopped
  • ½ teaspoon ground turmeric
  • ½ teaspoon kosher salt
  • 1 cup dry long grain white rice
  • 2 ¼ cup chicken stock
  • ¼ cup chopped cilantro


  • 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 and drain all but one tablespoon of the fat from the pan.
  • Return the pan to the heat and place the chicken thighs in the pan. Sear on both sides until golden brown, 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. 
  • 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 35 minutes.  Remove the lid and continue baking for another 5-10 minutes, until the rice is fully cooked and has absorbed all the liquid, and the chicken is no longer pink.
  • Garnish with chopped cilantro.


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