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Cuban Chicken

Cuban Baked Chicken with Sweet Peppers and Yellow Rice

Servings 8


  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 yellow bell pepper seeded, cored, and thinly sliced
  • 1 red bell pepper seeded, cored, and thinly sliced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1 cup white rice
  • 1 3/4 cup chicken broth
  • 1 cup frozen peas
  • cilantro for granish


  • Preheat the oven to 375 degrees F. Pat the chicken dry. Season with salt and pepper. Heat the olive oil in a large oven-proof dutch oven pan or deep skillet, with a lid, over medium-high heat. Add the chicken and cook until well browned, about 8 minutes on each side. Transfer chicken to a plate.
  • Add the onion to the pan and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt. Stir until the rice is coated. Pour in the broth, and stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Add the chicken to the rice. Cover and transfer the pan to the oven. Bake until the rice is tender and chicken cooks through, about 25 minutes.
  • Remove from oven and uncover. Fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Garnish with cilantro and serve.