Cuban Baked Chicken With Sweet Peppers And Yellow Rice
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
34
Spice
49
Sweetness
29
Sourness
47
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1 tbsps
Olive Oil1 medium
Onion (chopped)2 cloves
Garlic (minced)1 tsp
Turmeric1 tsp
Ground Cumin1.75 cups
Chicken Broth (low-sodium)Directions:
1
Preheat the oven to 375 degrees F
2
Pat the chicken dry and season with salt and pepper
3
Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat
4
Add the chicken, skin-side down, and cook until well browned, about 6 minutes
5
Turn chicken and cook until other side browns lightly, about 2 minutes more
6
Transfer chicken to a plate
7
Pour off all but 2 tablespoons fat
8
Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes
9
Add the garlic and cook 1 minute longer
10
Add the peppers and cook, stirring, until softened, about 3 minutes
11
Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated
12
Pour in the broth, stir to distribute the rice evenly
13
Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes
14
Nestle the chicken in the rice
15
Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes
16
Remove the cover, fluff the rice and stir in the peas
17
Cover and let sit to warm the peas, about 5 minutes
18
Season with additional salt and pepper
19
Serve