Name: Kirsten's Cuban Chicken and Rice
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Bone-in chicken breast halves, cut in half widthwise - 2; Bone-in chicken thighs, skin removed - 2; Bone-in chicken legs, skin removed - 2; Kosher salt and freshly ground black pepper to taste - 2; Crushed red pepper, or to taste - 1 pinch; Olive oil, or more as needed - ¼ cup; Diced white onion - ½ cup; Sazon seasoning - 1 (1.41 ounce) package; Sofrito - 2 tablespoons; Minced garlic, or more to taste - 1 teaspoon; Ground cumin - 1 teaspoon; Kosher salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Dried thyme - ½ teaspoon; Adobo seasoning - ½ teaspoon; Ground turmeric - ¼ teaspoon; Cayenne pepper - 1 pinch; Long-grain white rice - 2 cups; Low-sodium chicken broth - 1 (32 ounce) carton; Diced green chiles - 1 (4 ounce) can; Pimiento-stuffed green olives, drained and sliced - 10

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kirsten's Cuban Chicken and Rice

1. Bone-in chicken breast halves, cut in half widthwise - 2

2. Bone-in chicken thighs, skin removed - 2

3. Bone-in chicken legs, skin removed - 2

4. Kosher salt and freshly ground black pepper to taste - 2

5. Crushed red pepper, or to taste - 1 pinch

6. Olive oil, or more as needed - ¼ cup

7. Diced white onion - ½ cup

8. Sazon seasoning - 1 (1.41 ounce) package

9. Sofrito - 2 tablespoons

10. Minced garlic, or more to taste - 1 teaspoon

11. Ground cumin - 1 teaspoon

12. Kosher salt - ½ teaspoon

13. Ground black pepper - ½ teaspoon

14. Dried thyme - ½ teaspoon

15. Adobo seasoning - ½ teaspoon

16. Ground turmeric - ¼ teaspoon

17. Cayenne pepper - 1 pinch

18. Long-grain white rice - 2 cups

19. Low-sodium chicken broth - 1 (32 ounce) carton

20. Diced green chiles - 1 (4 ounce) can

21. Pimiento-stuffed green olives, drained and sliced - 10

How to cook deliciously - Kirsten's Cuban Chicken and Rice

1. Stage

Season both sides of the chicken pieces in salt, pepper, and crushed red pepper.

2. Stage

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.

3. Stage

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.

4. Stage

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).