Cuban-style Chicken with Rice
A comforting one-pan dinner of golden chicken thighs nestled in savory rice with mushrooms, finished with a fresh lettuce salad. Simple, hearty, and ready in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 1 cup white rice
- 8 oz mushrooms
- 1 medium onion
- 3 cloves garlic
- 2 cups chicken broth
- 2 tbsp olive oil
- 2 cups lettuce
Instructions
- 1
Season the 1.5 lb chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high; add chicken skin-side down and cook until golden, about 5 minutes per side. Remove and set aside.
- 2
In the same skillet, add 1 sliced onion and 8 oz sliced mushrooms; cook over medium until softened and browned, about 6 minutes. Stir in 3 minced garlic cloves and cook until fragrant, 1 minute.
- 3
Add 1 cup rice and stir to coat with the oil, toasting for 2 minutes until slightly translucent.
- 4
Pour in 2 cups chicken broth and scrape up any browned bits. Return the chicken to the skillet, nestling it into the rice. Bring to a simmer, then cover and reduce heat to low.
- 5
Cook until the rice is tender and liquid is absorbed, about 20 minutes. Check that the chicken is cooked through (no pink inside).
- 6
Serve the chicken and rice with 2 cups fresh lettuce on the side, or chop the lettuce and toss with a little olive oil and vinegar if you like.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Knife
- Measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
