Description
A flavorful one-skillet meal inspired by Cuban cuisine, featuring tender chicken, seasoned rice, and melty cheese with hints of garlic, cumin, and citrus.
Ingredients
Units
Scale
- 500g boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 cup long grain rice
- 2 cups chicken broth
- 1/4 cup fresh orange juice
- 2 tbsp lime juice
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 190°C (375°F).
- In a large oven-safe skillet, heat olive oil over medium heat. Add chicken and cook until browned on all sides. Remove and set aside.
- In the same skillet, sauté onion, bell pepper, and garlic until softened, about 3-4 minutes.
- Stir in cumin, oregano, paprika, salt, and pepper. Add rice and toast for 1-2 minutes.
- Pour in chicken broth, orange juice, and lime juice. Stir well and bring to a simmer.
- Return chicken to the skillet. Cover with foil or a lid and transfer to the oven. Bake for 25-30 minutes, or until rice is cooked and liquid is absorbed.
- Remove foil, sprinkle cheese over the top, and bake uncovered for 5-7 more minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
- Use precooked rotisserie chicken for a faster version.
- Add black beans or olives for extra Cuban flair.
- Pairs well with a side of fried plantains or avocado slices.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg