Ingredients
Units
- 1 Tbsp olive oil
- 1 whole chicken (around 3–4 lb), cut into 8 pieces
- salt and pepper
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cloves of garlic, minced
- 1 Tbsp paprika
- 1 Tbsp dried oregano
- 1 Tbsp ground cumin
- 2 cups extra-long grain rice
- 1 ¼ cup white wine (can use additional stock if preferred)
- 1 (14oz) can diced tomatoes (juice included)
- 2 cups chicken broth
- ½ tsp saffron threads, crushed
- 2 dried bay leaves
- 1 cup frozen peas (not thawed)
- ½ cup sliced green olives
- Italian parsley, for garnish
- pimento peppers, for garnish
Instructions
- Heat olive oil in a large pot over medium to high heat, and add chicken pieces. Season generously with salt and pepper, and brown the chicken pieces. Remove the chicken, and place on a plate.
- Add the onion, bell pepper, garlic, paprika, oregano and cumin to the pot. Cook until onions soften, stirring periodically. Stir in the rice, and cook for another 2 minutes.
- Add the white wine. When the liquid reaches a boil, add the chicken pieces, tomatoes, chicken broth, saffron and bay leaves.
- Cover the pot, and lower the heat to medium/low. Simmer for 20-25 minutes, or until most of the liquid evaporates and rice cooks through (it should not be completely dry).
- Turn off the heat. Remove the bay leaves, Stir in the frozen peas and the sliced olives, cover and let stand for 15 minutes.
- Garnish with Italian parsley and pimento peppers. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: One pot
- Cuisine: Cuban