Cuban Chicken and Rice (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
2 tablespoons canola oil |
1 (4-pound) chicken, cut into 8 pieces |
kosher salt and freshly ground black pepper |
1 medium yellow onion, chopped, divided |
1 green bell pepper, chopped, divided |
1 tablespoon chopped garlic |
1 tablespoon chile powder |
3 cups long grain rice |
1 (8-ounce) can tomato sauce |
3/4 cup olives stuffed with pimentos, drained |
1 tablespoon chopped cilantro |
Directions:
1. Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for the online Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro.
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