Cuban Chicken and Rice

By connieo

Ingredients

• 2 tablespoons canola oil
• 8 pcs of chicken, thighs and legs
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, chopped, divided
• 1 green bell pepper, chopped, divided
• 1 tablespoon chopped garlic
• 1 tablespoon chile powder
• 3 cups long grain rice
• 1 (8-ounce) can tomato sauce
• 3/4 cup olives stuffed with pimentos, drained and chopped
• 1 tablespoon chopped cilantro

Preparation

Step 1

1. Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate.

2. To the pot, add half of each the onion and green pepper. Cook until softened, about 3 minutes, then add the garlic, chile powder, and season with salt and pepper.

3. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir.

4. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. Serve garnished with cilantro