Cuban Chicken and Rice

Ingredients

• 8 pieces bone-in, skin-on chicken thighs
• 1.5 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 whole yellow onions, large
• 1 whole red bell pepper, large
• 1 whole green bell pepper, large
• 6 cloves garlic cloves
• 3 tablespoons tomato paste
• 2 teaspoons ground cumin
• ¼ teaspoon saffron threads
• 2.5 cups low-sodium chicken broth
• 2 cups long-grain white rice
• 2 leaves bay leaves
• ¾ cup pimento-stuffed green olives
• ½ cup roasted red piquillo peppers in jar
• ¼ cup fresh cilantro, loosely packed

Instructions

1. 1

   Dissolve 0.25 teaspoon of saffron threads in 0.25 cup of warm water and set aside — this will bloom the delicate floral notes of the saffron into your rice. Pat all 8 chicken thighs completely dry with paper towels and season generously on both sides with 1.5 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper. Let them sit at room temperature for 15 minutes while you prep the vegetables — this helps them brown more evenly.

2. 2

   Peel and dice both large yellow onions into 1/2-inch pieces — you want them uniform so they soften evenly. Trim the large red bell pepper and large green bell pepper by cutting off the top and bottom, then remove all seeds and white pith. Slice each in half lengthwise, then cut into 3/4-inch-wide strips. Peel and finely mince 6 garlic cloves on a cutting board using the flat of your knife blade.

3. 3

   Set a 14-inch paella pan or wide, shallow Dutch oven over medium-high heat. Pour in 3 tablespoons of extra-virgin olive oil and let it heat for 1 minute until it shimmers and moves fluidly across the pan — you should see heat waves rising just above the surface. Working in two batches so you don't crowd the pan, place 4 chicken thighs skin-side down in the hot oil. Listen for an aggressive, steady sizzle — if the oil pops and jumps violently, lower the heat slightly. Let them sear undisturbed for 4-5 minutes until the skin turns golden-brown and renders its fat. Flip each thigh and sear the other side for another 3-4 minutes. Transfer to a plate and repeat with the remaining 4 thighs.

4. 4

   Pour off all but 2 tablespoons of the rendered chicken fat from the pan — you need some fat to cook the vegetables, but excess will make the dish greasy. Add the diced onions to the remaining oil and sauté over medium heat, stirring occasionally with a wooden spoon, until they turn translucent and the edges just begin to turn golden, about 4-5 minutes. You should smell the sweet, caramelized aroma of cooked onions. Add the red and green bell pepper strips and continue stirring for another 2 minutes until slightly softened.

5. 5

   Create a well in the center of the vegetables and add the minced garlic. Stir constantly for 30 seconds until fragrant — you'll notice the raw, pungent garlic smell transform into something sweet and mellow. Add 3 tablespoons of tomato paste and stir vigorously for 1 minute, breaking it up and coating the vegetables completely. This concentrates the tomato flavor. Sprinkle in 2 teaspoons of ground cumin and stir for another 30 seconds until the spice is evenly distributed and you can smell its warm, earthy aroma.

6. 6

   Pour in 2.5 cups of low-sodium chicken broth and stir with a wooden spoon, scraping up any browned bits stuck to the bottom of the pan — these caramelized bits are pure flavor. Add 2 cups of long-grain white rice and stir for 1 minute to coat each grain with the oil and broth. Add the reserved saffron water (which should now be a deep golden color), 2 bay leaves, and 0.75 cup of pimento-stuffed green olives. Stir once more to combine, then nestle the seared chicken thighs back into the pan, skin-side up, pressing them slightly into the rice so they stay moist during cooking.

7. 7

   Increase the heat to medium-high and let the rice come to a boil — you'll hear a vigorous bubbling sound and see steam rising. Once boiling, reduce the heat to medium-low so the liquid simmers gently but steadily. Do not stir the rice again — stirring would release the starch and make it gummy instead of fluffy and separated. Cover the pan tightly with aluminum foil (or the lid if your pan has one) and let it braise undisturbed for 18-20 minutes. The rice will absorb the liquid and cook through.

8. 8

   After 18-20 minutes, carefully lift the foil — steam will rush out, so angle it away from your face. Insert an instant-read thermometer into the thickest part of a chicken thigh (without touching bone) — it should read 165°F or higher. If the rice still looks wet and soupy, re-cover and cook for another 2-3 minutes. If the rice looks dry, the dish is ready. The rice grains should be tender with just a slight firmness in the center (al dente), not mushy.

9. 9

   Remove the pan from heat and let it rest, covered with foil, for 5 minutes — this allows the rice to finish absorbing any remaining liquid and the chicken to relax slightly. While resting, coarsely chop 0.25 cup of fresh cilantro on a cutting board.

10. 10

    Carefully peel back the foil and discard the bay leaves. Scatter 0.5 cup of roasted red piquillo peppers across the top of the rice, nestling them between the chicken pieces. Sprinkle the fresh cilantro over the entire dish. Serve directly from the pan at the table, scooping rice, chicken, and peppers into bowls. Each serving should have one chicken thigh, a generous portion of saffron-golden rice studded with olives, and a mix of red, green, and roasted red peppers.

Tools you’ll need

• 14-inch paella pan or wide shallow Dutch oven
• paper towels
• cutting board
• chef's knife
• wooden spoon
• instant-read thermometer
• aluminum foil
• small bowl

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