CUBAN RICE WITH CHICKEN

 

INGREDIENTS

CHICKEN	500 GM
LIME JUICE	20 ML
OLIVE OIL	20 ML
JALAPENO	5 GM
THYME LEAVES	2 GM
PAPRIKA	20 GM
CUMIN	20 GM
SALT	TASTE
OLIVE OIL	10 ML
ONION WHITE	100 GM
BELL PEPPER	100 GM
GARLIC	100 GM
TOMATO	200GM
BLACK BEANS	50 GM
CHICKEN BROTH	500 ML
CORIANDER LEAVES	10 GM
TURMERIC	20 GM
RICE	750 GM

 METHOD

In a medium bowl, whisk together juices, olive oil, chopped jalapeno and spices through salt. Add chicken to pour marinade over the chicken. Seal bag and toss chicken keep in refrigerator for at least 5 hours or overnight, tossing chicken every so often.

In a large skillet, heat one tablespoon olive oil over medium-high heat. Remove chicken from refrigerator and add entire contents of the bag to the skillet. Cook, stirring often for 7-8 minutes until chicken is browned. Remove chicken with a slotted spoon to a large plate. Set aside. Drain all but 1/4 cup fat from the skillet.

Add chopped onions and peppers to the skillet and cook for 3-4 minutes, until softened. Add garlic and continue to cook for one minute. Add tomatoes, beans, broth, paprika, cumin and salt and pepper to taste. Stir until well combined. Bring to a boil. Add chicken and any juices from the plate. Reduce heat to a low simmer and continue to cook for 25 minutes, stirring occasionally. To serve, add some rice to bowls and top with some of the chicken mixture or place on the side of the rice. Garnish with fresh chopped cilantro and lime wedges.

Calories ‎: ‎305.9 Saturated Fat ‎: ‎0.7 g Total Fat‎ : ‎5.4 g Polyunsaturated Fat ‎: ‎0.9 g