Cuban Style Chicken and Rice

Our contributor calls this chicken recipe Cuban style.' Though it seems authentically Cuban to us, we accept that she has adapted it and celebrate the versatility of foods that travel from country to country. The best discoveries have been made while adjusting to the ingredients at hand.

• 1/4 cup olive oil
• 2 pounds chicken (breasts or legs, personal taste)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 large Jalapeno pepper, seeded, deribbed and minced finely
• 1 bell pepper, diced (any color)
• 1 1/2 cup rice
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Cayenne pepper to taste (Recommended 1/2-1 teaspoon)
• 1 can (28 ounce) diced tomato or whole peeled tomato
• 1 1/2 cups water
• 1 1/2 cup dry white wine
• 1 package frozen peas (thawed)

METHOD

Heat oil and brown chicken. Remove and blot oil with paper towel.

Sauté onion, garlic and both peppers until onion is translucent. Add the rice and spices and toast for 3 minutes as in a risotto.

Stir in tomato, water and wine. Simmer and cover till rice is tender. If mixture gets too dry, add more water. Watch mixture carefully in case rice gets burned on the bottom of the pan.

When rice is almost done, toss in the peas and heat all the way through.

When done, stir and garnish with chopped fresh parsley.

NOTE:

(I like to season the chicken before browning, but it depends on individual's preference on salt content. I also like to sprinkle the chicken pieces with chili powder before browning but that may also prove too pungent and spicy for some. )

Serves: 4

recipe from www.inmaamskitchen.com

 

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