Cuban-style chicken with sweet peppers and yellow rice in the oven

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 8 - 10

Tender pieces of chicken are fried until crispy and baked with herbs, bell peppers, spices, rice and green peas, and you get a complete one-pan dinner, which in Cuba and other parts of Latin America is called arroz con pollo (chicken and rice). Traditionally, the dish is seasoned with sazon, but in this recipe it was replaced with turmeric and cumin, which are easier to find in your local supermarket, and the color of the rice will be brighter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 chicken, cut into 8 pieces (about 1.2 kg)
1 tbsp unsalted butter
1 tbsp. l. olive oil
1 medium onion, chopped
2 cloves garlic, crushed
2 sweet peppers (1 yellow, 1 red), seeded and thinly sliced
0.5 tsp turmeric
0.5 tsp ground cumin
1 cup medium or long grain rice
1 and 3/4 cups lightly salted chicken broth
1 cup green peas (thaw frozen peas, boil fresh peas)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, sweet pepper, long-grain rice, peas, turmeric, cumin

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Pat the chicken dry with paper towels and season with salt and black pepper. In a large, deep skillet with a lid, melt the butter and olive oil over medium-high heat. Add the chicken, skin side down, and cook until well-browned, about 6 minutes. Flip the chicken and cook until the other side is lightly browned, about 2 minutes more. Transfer the chicken to a plate. Drain most of the fat from the skillet, reserving 2 tablespoons.

Add the onion to the pan and cook, stirring frequently, until softened, 3-5 minutes. Add the garlic and cook for another 1 minute. Add the pepper and cook, stirring, until softened, about 3 minutes. Add the turmeric, cumin, rice, and 1/4 teaspoon of salt and stir until the rice is coated with the spices.
Pour in the broth and stir to distribute the rice evenly. Increase the heat to high and cook until the liquid begins to be absorbed by the rice, about 2 minutes. Add the chicken to the rice. Cover, transfer the pan to the oven, and bake until the rice is tender and the chicken is cooked through, about 25 minutes.
Remove the lid, fluff the rice, and add the green peas. Cover and let the peas warm through for about 5 minutes. Season with salt and pepper to taste. Serve.

Categories:

recipe / Oven / Summer dishes / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / Bird / Food Network - recipes / Latin American cuisine / Cuban cuisine