Cuban Chicken and Rice

Servings: 0



Season chicken with salt and pepper. Heat oil and butter on stovetop high. Brown the chicken skin side down and then the other side. Remove and set aside. Add onions and cook until soft. Add the green pepper and celery and cook. Add the garlic, cumin, turmeric, and Sazon Goya and cook until fragrant. Add the rice and stir until coated with the oil. Stir in the stock and bring to a boil. Place the chicken pieces in the mixture and turn the ninja to oven at 375. Set timer for 25 minutes. When finished, stir in peas and cover for 5 minutes. Serve.