Chicken and Rice Cuban Style

Name: Chicken and Rice Cuban Style
Prep time: PTM
Ingredients: 1 chicken cut into quarters or eighths; 5 cloves garlic; 1 teaspoon cumin; 1/3 cup olive oil; 1/2 cup dry wine; 1 large green chili; 1 large onion; 1 can of tomato sauce; 1 jar of roasted peppers; 1 can of peas; 1 can of asparagus tips; 1 tablespoon of salt; 1/2 teaspoons pepper; 1 teaspoon cumin; 1 bay leaf; 6 cups water; 1 can of beer (12 ounces); 2 pounds of rice (Valencia type); 1/2 teaspoon of coloring bijol, and aju00ed to decorate

By Cocina al Dia

November 25, 2016

This classic dish is a complete meal in a single pot.

Ingredients

1 chicken cut into quarters or eighths

5 cloves garlic

1 teaspoon cumin

1/3 cup olive oil

1/2 cup dry wine

1 large green chili

1 large onion

1 can of tomato sauce

1 jar of roasted peppers

1 can of peas

1 can of asparagus tips

1 tablespoon of salt

1/2 teaspoons pepper

1 teaspoon cumin

1 bay leaf

6 cups water

1 can of beer (12 ounces)

2 pounds of rice (Valencia type)

1/2 teaspoon of coloring bijol, and ají to decorate

Directions

1In a large saucepan prepare a sofrito with half the oil, onion, garlic, , cumin, pepper, tomato sauce, dry wine and salt.

2Add the chicken (cut into quarters or eighths) and cook over medium / high heat until the chicken is tender.

3Cover with water and when water begins to boil add washed rice and bijol.

4Let it simmer until rice cooks through, then add the beer and the remaining olive oil, and red peppers cut in strips. Stir gently, cover and continue to cook for an additional 15 or 20 minutes.

5Before serving, add the peas, stir and decorate with pepper strips and/or asparagus tips.

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Chicken and Rice Cuban Style

Ingredients

Directions

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