Recipe
Rice with Corn and Chicken
Yellow rice with fresh corn and golden chicken thighs, slow-cooked with sofrito, bay leaf, and saffron. A complete dish from Cuban cuisine.
- Preparation10 min
- Cooking35 min
- Total time45 min
- Servings2 servings
- DifficultyEasy
Rice with corn is typical of many regions in America and the Caribbean. In Cuban cuisine, it is eaten alone as a vegetarian dish or mixed with different meats, preferably chicken or pork. Its ingredients, slow-cooked, give it a traditional delicious flavor.
Ingredients
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Method
- Season the chicken pieces with salt and pepper, and if you wish, add your favorite spices.
CiberCuba - Cover the chicken and let it rest in the refrigerator for at least 1 hour.
- In a pot, brown the chicken in the oil over medium heat.
- When the meat changes color, add the crushed garlic, stir, and let it perfume well.
- Add the fresh shucked corn. If you use canned sweet corn, wash it beforehand to remove the canning liquid.
- Add the onion cut into small cubes, the red pepper in strips, and the bay leaf. Let everything sauté for a few minutes, stirring often so the chicken does not stick.
- Add the washed and drained rice and mix to integrate the ingredients.
- Cover everything with the broth, adjust the salt level, add the saffron, stir well, and cover the pot.
- Cook over medium heat at the beginning and low afterwards: about 30 minutes in a traditional pot or 15 minutes in a pressure cooker.
CiberCuba - Uncover and check that the rice is cooked to your liking. If it still has too much broth for your taste, leave it uncovered for a few more minutes without stirring.
CiberCuba - When ready, remove from heat, stir with a slotted spoon, cover again, and let it rest until serving time.
- Serve the rice with corn and chicken decorated, if you wish, with roasted peppers. Enjoy!
CiberCuba
