This one pot dinner is sure to please. This classic Cuban recipe is both colorful, fragrant, and packed with healthy flavors. Ideally, you can use any of your favorite parts of a whole chicken, but this recipe features our bone-in, skin on drumsticks and thighs.
1 package of pastured chicken drumsticks
1 package of pastured chicken thighs
1 tbs of olive oil
Salt to taste
1 medium onion diced
2 red bell peppers diced
2 green bell peppers diced
1 cup of pimento stuffed olives
12 oz of tomato-based sofrito
1 cup of uncooked long-grain rice
1 ½-2 cups of chicken stock
Fresh cilantro for garnish
- In a large Dutch oven, heat olive oil over medium high heat
- Salt the chicken thighs and drumsticks and brown in the oil in small batches, turning every few minutes. The chicken should not be cooked through, just lightly browned on the skin.
- Set the chicken aside and sauté the onion and peppers lightly in the remaining oil, scraping browned chicken bits from the bottom of the pot.
- Add in the rice and stir, allowing the rice to be coated in the oils.
- Add the sofrito and stir, then add the chicken stock and the chicken pieces.
- Allow this mixture to come to a low boil, covered, stirring occasionally. When the mixture comes to a boil, cover, turning the heat to the lowest setting.
- Allow the dish to cook 15-25 minutes until the rice is cooked through and the chicken is tender. Scrape the bottom of the pot occasionally to ensure that the rice does not stick.
- Taste and add salt as needed. Serve garnished with chopped fresh cilantro.