- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
This recipe is an all-in-one wonder, a simple dish of chicken and rice with fabulous Cuban flavours! This recipe is quick and easy and can be served with a salad, fried plantains or even a banana - a Cuban favourite with any meal!
75 people made this
- 1 (1 to 1.25kg) whole chicken, cut into pieces
- 1 tablespoon olive oil
- 2 onions, chopped
- 3 cloves garlic, crushed
- 1/2 green pepper, chopped
- 250g passata
- 1 pinch saffron
- salt to taste
- 2 chicken stock cubes
- 280g uncooked white rice
- 225ml beer
- 1 (400g) tin petits pois or garden peas, drained
- 1/2 red pepper, roasted and sliced
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Heat oil in a large frying pan over medium high heat. Saute chicken until lightly browned; remove from frying pan and set aside.
- Saute onion, garlic and green pepper until soft; stir in passata, saffron, salt and stock cubes and return chicken pieces to frying pan. Cook for 10 minutes, then add rice and reduce heat to low.
- Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red pepper.
Reviews & ratingsAverage global rating:(72)
Reviews in English (60)
This was very good. I took the advice of a few previous reviewers. Before browning seasoned with Goya adobo, Reduced onion down to 1 and increased garlic to 4. I did not use the boullion cubes I increased beer to 1 1/4 cup and used 1 1/2 cups chicken broth. 1 cup of frozen peas instead of canned. Baked covered at 350 degrees for 1 1/2 hours. Flavor was very good. Will make again.-30 Jan 2003
by MAGGIE MCGUIRE
I always saute the uncooked rice just until it becomes translucent.This way, it holds a nice texture throughout the simmering process. This recipe is best, subbing chicken broth for tomato sauce and using frozen peas rather than canned. Top with cheese for a nice addition.-17 Dec 2004
The end result of this recipe was a great tasting meal. However, I had to add 1 1/2 cups of water to the dish because the rice did not cook at all just using the ingredients listed. After adding the additional water, I extended the cooking time by 15 mins., with the pan covered, and it cooked the rice. In the future, I will add the water and cook just as I would any rice dish, covered and for about 20 mins. on low.-22 Oct 2001