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Loading...A beloved Cuban one-pot dinner where bone-in chicken simmers with sofrito-scented rice, warm saffron, briny olives, and sweet green peas. The dish is finished under a tight lid so the grains absorb every drop of pan juices, yielding tender chicken and deeply golden, fluffy rice.
Prep Time20 mins
Cook Time50 mins
Total Time70 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 26 gFat
- 7 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 4 gSugar
- 38 gProtein
- 820 mgSodium
- 720 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the chicken and sofrito
- 4 bone-in, skin-on chicken thighs (about 1.5 lb / 680 g)
- 4 bone-in, skin-on chicken drumsticks (about 1 lb / 450 g)
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely diced
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 1.5 teaspoons kosher salt, plus more to taste
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon saffron threads (or 1 teaspoon sweet paprika plus 0.5 teaspoon annatto/achiote powder)
For the rice and finishing
- 2 cups long-grain white rice, rinsed and drained
- 2 cups low-sodium chicken broth
- 0.5 cup light beer (such as a pale lager)
- 0.5 cup pimento-stuffed Spanish olives, drained
- 1 cup frozen green peas, thawed
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 lime, cut into wedges for serving
Directions
- Pat the chicken pieces thoroughly dry with paper towels and season generously on both sides with 1 teaspoon of the salt, the black pepper, and half of the oregano. Heat the olive oil in a wide heavy Dutch oven or deep 12-inch skillet over medium-high heat until shimmering.
- Sear the chicken skin-side down in batches without crowding, about 5 to 6 minutes per side, until deeply golden brown. Transfer the seared chicken to a plate and pour off all but about 2 tablespoons of the rendered fat from the pot.
- Reduce heat to medium and add the onion and bell pepper to the pot. Cook, stirring often, for 5 to 6 minutes until softened and lightly caramelized, scraping up the browned bits on the bottom. Add the garlic, tomato paste, cumin, and remaining oregano; cook 1 minute until fragrant.
- Pour in the beer and simmer for 2 minutes to reduce slightly. Stir in the chicken broth, saffron (or paprika and annatto), and the remaining 0.5 teaspoon salt; bring to a gentle boil. Nestle the chicken pieces and any accumulated juices back into the pot, skin-side up.
- Sprinkle the rinsed rice evenly over the liquid and olives, then press down gently so the rice is just submerged. Do not stir. Bring back to a bare boil, cover the pot tightly, and reduce heat to the lowest setting. Cook undisturbed for 25 minutes.
- Uncover, scatter the peas evenly over the top, re-cover, and cook 5 more minutes so the peas heat through and steam finishes the rice. Remove from heat and let rest, still covered, for 10 minutes.
- Uncover, fluff the rice gently with a fork (avoid breaking the chicken), and sprinkle with the chopped cilantro or parsley. Taste and adjust salt. Serve directly from the pot with lime wedges for squeezing over each portion.
Cook’s Notes
- Always pat the chicken very dry before searing; moisture is the enemy of a crisp, golden skin.
- Resist lifting the lid while the rice cooks — every peek releases steam needed to cook the grains evenly and creates a tender, not gummy, texture.
- If saffron is out of reach, a blend of sweet paprika and a pinch of annatto (achiote) gives authentic color and a mild earthy warmth.
- Use bone-in, skin-on chicken rather than boneless breasts; the bones enrich the rice and the skin crisps beautifully against the steam.
- Letting the pot rest off the heat for 10 minutes is essential — it allows the rice to absorb residual steam and firm up so it plates without turning mushy.
