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!
69 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
1 pinch saffron
salt to taste
2 chicken stock cubes
280g uncooked white rice
1 (400g) tin petits pois or garden peas, drained
1/2 red pepper, roasted and sliced
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Method Prep: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.