Cuban chicken rice

Cuban chicken rice . This Cuban chicken rice recipe is delicious and very traditional in our kitchen. Although the way in which it was inserted into Cuban cuisine is not clear, it can be found throughout the country, with slight variations in the way of presentation, in some cases leaving the rice more shelled or more wet according to the taste of the cook.


  • 1 3-pound chicken cut into pieces
  • 1 chopped onion
  • 4 garlic cloves, minced
  • ½ chopped chili
  • 1 teaspoon of cumin
  • 1 teaspoonful of oregano
  • 1 teaspoon of pepper
  • 1 bay leaf
  • 2 pounds of Valencia rice (short grain not long)
  • 1 can of beer
  • 1 6-ounce can tomato sauce
  • 1 teaspoon of bean
  • 1 small can of petit pois (peas). Save the liquid they come in
  • ¼ cup capers
  • ¼ cup olives
  • juice of a lemon
  • 6 cups of water
  • 3 teaspoons of olive oil
  • 1 6-ounce can bell peppers (save the liquid they come in)
  • 1 / cup dry wine


In a iron pot put the chicken, lemon juice, onion, garlic, chili, cumin, oregano, pepper, bay leaf, oil and sauté for 5 minutes; add water, salt, and bean and cook for 15 minutes. Add rice and stir occasionally. Lower the flame and start adding the beer and dry wine, as it cooks as well as the liquid from the petit pois and peppers. This rice should not be dry, so add these liquids little by little, as needed until it is completely soft. Cook for 30 minutes. Add the olives, capers and olive oil, garnish with the peppers and petit pois (peas).


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