Cuban Chicken Rice Bowl (Print Version)

# Ingredients:

→ Chicken

01 - Zest from one lime
02 - 4 thighs of chicken, bone-in and skin-on
03 - 1 tablespoon fresh lime juice
04 - 1 tablespoon olive oil
05 - 2 teaspoons ground coriander spice
06 - 1 tablespoon ground cumin
07 - 1 teaspoon coarse kosher salt
08 - 1/2 teaspoon black pepper, freshly ground
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder

→ Rice

11 - 1/2 teaspoon ground turmeric
12 - 1 1/4 cups broth made from chicken
13 - 1 cup uncooked long-grain white rice
14 - 1 small red bell pepper, diced
15 - 2 cloves of garlic, finely minced
16 - 1/4 cup roughly chopped fresh cilantro
17 - 3 strips of bacon, cut into small pieces
18 - 1 small yellow onion, diced
19 - A generous pinch of kosher salt

# Instructions:

01 - Grab a medium-sized bowl, toss in the garlic and onion powders, coriander, cumin, lime zest, lime juice, salt, and pepper. Pour in the olive oil and stir until it’s a paste. Coat the chicken evenly in the paste and let it sit to soak up the flavors.
02 - Warm up your oven to 350°F. Heat up a pan that can go in the oven over medium heat. Let the bacon bits cook here until golden, then move them to a plate (but keep the drippings right there). Next, brown the chicken thighs for 5-7 minutes, flipping once. Set them aside once they turn deeply golden.
03 - Drizzle a tablespoon of olive oil into the pan (bacon flavor stays!). Stir in the diced peppers and onions, letting them soften for a few minutes. Toss in the minced garlic and cook for just 30 seconds—it’ll smell amazing. Sprinkle turmeric and salt onto the rice and stir it right in, so all the grains get coated.
04 - Pour in the chicken broth and give it a few stirs. Lay chicken thighs neatly on top, and scatter the cooked bacon across the rice. Keep it over medium until it just starts to simmer. Cover it up tightly with the pan’s lid or foil and pop it into the oven for a 30-minute bake.
05 - Uncover and continue baking for another 10 minutes. The rice should be dry and fluffy, and the chicken cooked through. Top with chopped cilantro just before serving up.

# Notes:

01 - Swap in chicken breasts or boneless thighs if you want, but remember to tweak the cooking time.
02 - Pack leftover portions into airtight containers. Refrigerate for a max of 3-4 days or freeze for a few months.

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