One Pan Cuban Chicken and Rice
Tender, roasted chicken thighs nestled in a bed of rice, black beans, and peppers, gently seasoned with cumin and topped with a fresh pineapple salsa. I'm sure you'll love this one pan Cuban chicken and rice as much as I do!
Servings: 6 servings
Ingredients
- 4 oz. thick-cut bacon, cut into ¼ -inch pieces (about 4 slices)
- 8 bone-in, skin-on chicken thighs (appr. 3½ pounds)
- 1½ teaspoons ground cumin, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground pepper
- 1 cup finely chopped yellow onion (about 1 onion)
- 1 cup diced green bell pepper, diced (about 1 pepper)
- 1 large clove garlic, minced
- 1 ½ cups long grain white rice, uncooked
- 1 teaspoon dried oregano
- 2 ½ cups low-sodium chicken broth, divided
- 1 can (15.25 oz.) black beans, rinsed and drained
For the salsa:
- 1 cup finely diced fresh pineapple (¼ inch pieces)
- ½ cup finely diced red bell pepper (¼ inch pieces)
- 3 tablespoons minced fresh cilantro
- 2 tablespoons fresh squeezed orange juice (from 1 orange)
Instructions
- Preheat oven to 375ºF. In a large ovenproof skillet (that has a cover available), brown bacon over medium-high, about 10 minutes. Transfer to a paper towel lined plate.4 oz. thick-cut bacon, cut into ¼ -inch pieces
- Season chicken with 1 teaspoon cumin, salt, and pepper. Add to bacon grease in hot skillet, skin side down. Brown one side only in skillet, about 13 minutes; transfer to plate (chicken won’t be cooked through at this point).8 bone-in, skin-on chicken thighs , 1½ teaspoons ground cumin, divided, 1 teaspoon kosher salt, divided, ½ teaspoon freshly ground pepper
- Remove grease from skillet. Add 3 tablespoons broth, onion, and bell pepper. Deglaze pan by scraping the bottom as the vegetables cook. Cook, stirring, until translucent, 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.1 cup finely chopped yellow onion, 1 cup diced green bell pepper, diced, 1 large clove garlic, minced
- Add rice, remaining ½ teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add remaining broth, beans, and cooked bacon; season with ½ teaspoon salt (see note). Nestle in chicken, skin-side up.1 ½ cups long grain white rice, uncooked, 1 teaspoon dried oregano, 2 ½ cups low-sodium chicken broth, divided, 1 can (15.25 oz.) black beans, rinsed and drained
- Cover and transfer to oven. Roast until liquid is absorbed, rice is tender, and chicken is cooked through, about 1 hour. Leaving cover on, let set 10 to 15 minutes. The rice will continue to cook as it steams.
- While chicken is in oven, make salsa. Mix together pineapple, red bell pepper, cilantro, and orange juice in small bowl.1 cup finely diced fresh pineapple, ½ cup finely diced red bell pepper , 3 tablespoons minced fresh cilantro, 2 tablespoons fresh squeezed orange juice
- Serve with pineapple salsa and chopped cilantro, if desired.
Notes
- I use low sodium chicken broth. If you use regular broth, don't add salt to the rice mixture.
Nutrition
Serving: 2thighs | Calories: 861kcal | Carbohydrates: 60g | Protein: 50g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 233mg | Sodium: 998mg | Potassium: 1027mg | Fiber: 7g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 56mg | Calcium: 87mg | Iron: 4mg
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