Cuban Rice And Chicken
|Boneless skinless thighs||1 1⁄2 Pound, cut into 2 inch squares|
|Dried oregano||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Lime juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Spanish onion||1 Medium, chopped|
|Green bell pepper||1 Medium, chopped|
|Red bell pepper||1 Medium, chopped|
|Garlic||3 Clove (15 gm), minced|
|Brown rice||2 Cup (32 tbs)|
|Saffron threads||1 Teaspoon|
|Vino seco||1 Cup (16 tbs) (Dry White Wine)|
|Dry white wine||1 Cup (16 tbs) (Vino Seco)|
|Tomato paste||1 Tablespoon|
|Fat free reduced sodium chicken broth||4 Cup (64 tbs)|
|Canned low sodium sweet peas||15 Ounce, drained (1 Can, Early Young Variety)|
|Red pimentos||4 Ounce, chopped (1 Small Jar)|
In a large re-sealable bag, combine chicken, lime juice, oregano, and cumin. Seal and marinate for 30 minutes. Place the saffron threads in 2 tablespoons of warm water, set aside.
Heat the oil in a large pot over medium heat. Add the onions, green and red peppers, garlic. Cook for 3-5 minutes till the vegetables are softened. Add the rice and mix well, 2-3 minutes. Add the marinated chicken and cook until chicken turns white, about 3 minutes. Add the saffron with water.
Add the chicken broth, wine, and bay leaf bring to a boil. Add tomato paste, salt and pepper to taste. Cover a simmer in low heat for 30-40 minutes, or until the rice is tender. If the rice starts to dry out, add more broth. If mixture looks to soupy to you’re liking, remove the cover.
Just before the rice is finished, stir in the pimentos and drained peas.
Makes 6-8 servings.
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.