Description Edit

Somehow, the English translation "Cuban Chicken with rice" just doesn't do this exotic dish justice. Serve with salad, garlic bread, and wine, and you'll have a feast. Note that saffron is often less expensive if you purchase it at an oriental or other ethnic specialty market. You can make this dish a day ahead and reheat it. (If you double or triple the recipe, reduce the amount of water).

  • Serves 4.

Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. Fry chicken with onion and garlic in oil until brown.
  3. Add tomatoes and water; bring to a boil and cook 5 minutes.
  4. Add bay leaf, salt, rice, saffron, and green pepper.
  5. Place in 8" x 10" casserole; bake 20 to 30 minutes, stirring at least twice.
  6. When water has been absorbed and chicken is fork tender, garnish with peas and pimientos.
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