Kirsten's Cuban Chicken and Rice

I am half Cuban, and I remember my grandmother making this dish for us every time she came to visit. I have scoured the internet for different recipes, finally settling on this one that I have made my own. It is a spicier, warm-your-soul version that is full of flavor and a hit every time I make it!

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 493 Calories

Ingredients

• ½ teaspoon ground black pepper
• ½ teaspoon kosher salt
• 1 (4 ounce) can diced green chiles
• ½ teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• ¼ teaspoon ground turmeric
• 2 cups long-grain white rice
• kosher salt and freshly ground black pepper to taste
• 1 pinch crushed red pepper, or to taste
• ½ teaspoon adobo seasoning
• 1 teaspoon minced garlic, or more to taste
• ½ cup diced white onion
• ¼ cup olive oil, or more as needed
• 1 (1.41 ounce) package sazon seasoning
• 2 tablespoons sofrito
• 1 (32 ounce) carton low-sodium chicken broth
• 2 bone-in chicken breast halves, cut in half widthwise
• 2 bone-in chicken thighs, skin removed
• 2 bone-in chicken legs, skin removed
• 10 pimiento-stuffed green olives, drained and sliced

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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).