CUBA
4 cloves garlic, minced
2 tsp red pepper flakes
2 tbsp lime juice
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 1/2 pounds chicken drumsticks
3 tbsp olive oil
4 cups chicken broth
1/2 teaspoon saffron threads
1 yellow onion, chopped
3 small bell peppers, chopped
15 oz can diced tomatoes, or fresh
1 tsp ground cumin
2 bay leaves
2 cups long grain brown rice
1 cup green olives, halved
cilantro, for garnish
INGREDIENTS
ARROZ CON POLLO
cook time - 1 hour
MOJITO
cook time - 1 hour
INGREDIENTS
In a bag or storage container, mix garlic, red pepper flakes, lime juice, salt + pepper, and add the chicken. Let marinate overnight.
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Heat up a large cast iron pan on medium heat with olive oil. Arrange the chicken in the pan, and rotate as browned. This should take about 10 minutes, then place the chicken on a plate while you start other ingredients in the pan.
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Sauté onions and bell peppers for about 3 minutes.
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Add tomatoes, cumin, bay leaves, chicken broth and rice to the pan. Stir for about 5 minutes to mix everything together. Place the chicken on top of the rice and broth mixture and bring to a boil. Reduce heat to low and cover with lid or foil. Let simmer for about 35 minutes. Remove the lid or foil and let the rice + chicken continue cooking for another 15 minutes.
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Top with olives and cilantro, and serve dinner right out of the pan.
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