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I've fallen head over heels for this colorful one-pot Cuban chicken and rice dish. It's become my favorite meal for hectic weeknights and casual weekend get-togethers. The rich mix of cumin, coriander, and tangy lime-soaked chicken resting on sun-colored turmeric rice makes a full dinner that looks stunning and tastes even better.
I first whipped this up when I had friends coming over and needed something that couldn't fail but would still wow them. When I took off the lid at dinner, letting out that cloud of amazing-smelling steam, I knew right away this would be a regular at my table. My friends are still bringing it up even after all this time.
What You'll Need
- Bone-in skin-on chicken thighs: they give more flavor while cooking and keep the meat tender throughout baking
- Olive oil: grab a decent one since it's the foundation of your chicken coating
- Garlic powder: gives even flavor all over the chicken without burning like fresh bits might
- Onion powder: adds richness without making the chicken coating wet or chunky
- Ground coriander: gives a sunny citrus touch that works beautifully with the lime
- Cumin: key for real Cuban taste with its warm earthiness
- Lime zest and juice: its tang cuts through the dish's richness
- Kosher salt: brings out all the other tastes and seasons the meat well
- Black pepper: grind it fresh for the tastiest results
- Bacon: brings a smoky element and makes tasty fat for cooking the rice
- Yellow onion: creates the flavor base for the rice mix
- Red bell pepper: adds a touch of sweetness and pretty color
- Fresh garlic: builds a fragrant foundation for the rice
- Turmeric: turns the rice golden and adds subtle earthy notes
- Long grain white rice: stays firm while soaking up all the tasty juices
- Chicken stock: gives the rice deep savory flavor
- Fresh cilantro: adds a fresh herby pop to finish the dish
How To Make It
- Mix up the chicken coating:
- Stir together garlic powder, onion powder, coriander, cumin, lime zest and juice, salt, pepper, and olive oil into a tasty paste. Rub it all over the chicken thighs and let them soak up those flavors while you work on the other stuff. This quick soak fills the meat with bright citrus and warm spices that make Cuban food so special.
- Cook the bacon:
- Fry bacon pieces until they get golden and crunchy. Take out the cooked bacon but save all that tasty fat in the pan. This fat will make both the chicken and rice taste amazing, giving everything a hint of smokiness.
- Brown the chicken:
- Put your seasoned chicken skin-down in the hot bacon fat. Let it get a nice brown crust before turning, about 3 minutes each side. You can't skip this part if you want the best flavor and texture. The browning that happens here just can't be done in the oven alone.
- Cook the veggies:
- Soften the onions and bell peppers in the same pan until they turn clear and tender, letting them soak up all the goodness left by the chicken and bacon. Throw in the chopped garlic for the last half minute so it won't burn but still releases its smell and flavor.
- Get the rice ready:
- Mix turmeric and salt with the veggies, then add the uncooked rice. Let the grains get slightly toasted in the flavorful oil, coating each one with spices. This key step helps the rice grab more flavor and cook evenly without getting mushy.
- Put it all together:
- Add the chicken stock, place the browned chicken thighs on the rice, and scatter the saved bacon on top. Let everything start bubbling gently before putting the lid on. This way of layering lets the chicken finish cooking while dripping tasty juices into the rice below.
- Bake it just right:
- Move your covered pot to the hot oven and bake for 30 minutes. Take the lid off for the last 10 minutes so extra moisture can escape and the chicken skin gets crispy again. The rice will soak up all the tasty liquid and turn perfectly tender.
- Add the finishing touch:
- Sprinkle fresh chopped cilantro all over just before serving to add brightness and color. The fresh herb balances out the rich, deep flavors of the cooked food.
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My favorite thing about this meal is how the turmeric changes plain rice into golden, fragrant grains that soak up all the yummy chicken and bacon flavors. When my Cuban neighbor tried this dish, she grinned and told me it reminded her of her grandma's cooking, which is probably the best praise any cook could ask for.
Prep In Advance
This tasty Cuban chicken and rice gets even better when made ahead. You can cook the whole dish up to a day early, let it cool all the way, then stick it in the fridge. When you're ready to eat, just warm it up in a 325°F oven for about 20 minutes. The flavors blend and deepen overnight, making it even tastier. Or you can just prep the chicken in its seasoning mix up to 24 hours ahead to boost those flavors while saving time on cooking day.
What To Serve With It
Cuban meals usually balance rich dishes with light, fresh sides. Try this chicken and rice with a simple avocado salad dressed with lime juice and a bit of salt. A light green salad with citrus dressing also works great alongside this hearty main dish. For drinks, grab a mojito or Cuba libre for the full experience, or just enjoy with a cold beer. If you're planning a complete Cuban-themed meal, start with ham croquetas as appetizers and finish with smooth flan for dessert.
Ways To Switch It Up
Though this dish tastes great as written, Cuban cooking celebrates personal tweaks and family recipes. Feel free to toss in a can of black beans with the rice for extra protein and authentic Cuban taste. Some areas add olives and capers for a salty kick, while others mix in corn or peas for sweetness and color. If you like spicy food, toss in a chopped jalapeño with the bell peppers or serve hot sauce on the side. For a tropical twist, add a handful of diced pineapple when you put the chicken back in the pot.
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Frequently Asked Questions
- → Can I swap chicken thighs for breasts?
Absolutely! Chicken breasts work, but they tend to cook quicker. To keep them juicy, cook them on the stovetop instead of baking.
- → Is turmeric required for the rice?
Turmeric gives the rice its color and mild kick. Skip it or swap it with saffron or paprika if you prefer.
- → Can this dish be prepped ahead?
Yes, it keeps well! Refrigerate in an airtight container for up to 4 days, or freeze for 3 months. Be mindful that freezing might change the rice's texture slightly.
- → Should I serve anything with it?
It’s a complete meal on its own, but you can add a light salad, some crusty bread, or even roasted veggies for variety.
- → How can I ensure the rice cooks all the way through?
Keep the lid tight during cooking to lock in steam. If needed, check the rice after baking. A little extra stock and a few more minutes might help.
- → Will other rice types work?
Long-grain white rice is the best pick. Jasmine or basmati work too—just tweak the water-to-rice ratio and cooking time accordingly.