How long it takes: 15 minutes to prep, 1 ½ hours to cook Equipment you’ll need: large oven-proof skillet Servings: 6 Economical ingredients. Chicken and rice is economical to make and the ingredients are readily available. It’s like a favorite pair of slippers: comfy, well-worn, easy to slip into. Everyone is comfortable with chicken and rice. Lots of flavor. But put those slippers back into the closet for now because today I’m bringing you a recipe that’s anything but humdrum. With subtle spices and tangy pineapple salsa, Cuban chicken and rice is going to knock your socks (slippers?) off!
How To Make Cuban Chicken and Rice
Fry the bacon. In a large oven-proof skillet, fry the bacon until it’s crisp. Brown the chicken and vegetables. Using the bacon grease, I brown seasoned skin-on, bone-in chicken thighs, which are much more flavorful than white meat. Take the chicken out of the skillet, and sauté onions, peppers, and garlic. Add rice, broth, and beans. Stir in the uncooked rice, chicken broth, beans, and the bacon. Bake. Nestle the chicken thighs into the mixture, cover the pan tightly and place it all in the oven for an hour. Make the salsa. While the chicken and rice is cooking, you’ll have a chance to make the part of this recipe that really puts it into the “wow!” category: the fresh pineapple salsa. Chopped pineapple, red peppers, cilantro, and freshly squeezed orange juice play a starring role in this recipe for Cuban chicken and rice. The bright salsa adds an amazing freshness to this dish. I just love it! I could eat it by the spoonful. Serve. Scoop out the chicken and rice onto serving plates. Top with salsa. This is really a one dish dinner: meat, vegetables, starch, and fruit. If you wanted a side with it, a fresh green salad would be excellent.
recipe Variations
Substitute white meat. If you prefer chicken breasts, that’s fine, too. The skin and bone add extra flavor but you could easily use boneless skinless thighs or breasts. Change up the vegetables. I used green peppers, onions, and garlic. Red peppers, mushrooms, celery, or carrots would be delicious, too. Use a different type of bean. Replace the black beans with canned beans of your choice. Don’t forget to rinse and drain them! Make it in a baking dish. If you don’t have a suitable skillet, you can bake the chicken and rice in a large baking dish. After browning the meat and vegetables, put it all into a large casserole dish or 9 x 13 inch pan. Make sure to cover the pan tightly with foil so the rice will steam.
Storage & Reheating
Refrigerate: If you find that you have leftover chicken and rice, it can be stored in your refrigerator, tightly covered, for up to three days. Store the pineapple salsa separately. Reheat: Place the chicken and rice in a microwave safe bowl or plate and heat until warm. Top with salsa. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #74. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
