Recipe: Cuban Chicken
2-4 pounds chicken legs or thighs, skinned (at least 1 dozen pieces)
3 tablespoons oil
1 can tomato paste
Salt and pepper
1 green pepper, or mix of red/green/yellow pepper, chopped
1 yellow onion, chopped
1 teaspoon garlic (fresh or from a jar, do not use granulated garlic)
1 bay leaf
4 threads saffron (optional but it makes the dish look pretty)
2 Roma tomatoes, chopped
1 cup beer (any brand, but go light, not dark)
1 cup chicken broth
1/4 cup white wine (can substitute chicken broth or beer)
1 cup uncooked rice
Heat oil in cast iron skillet until hot, then put in chicken legs. They will pop and crack quite a bit, so be ready! Salt and pepper them in the pan. When brown on one side, turn over, and brown on the other. This only takes a few minutes. Do it in batches if it won’t all fit in at once. Once it is browned, remove to plate. Smear the top side of each piece of chicken with tomato paste.
Put chopped onions and peppers in the skillet and cook until translucent. Sprinkle with salt and pepper. Add in all spices, garlic, tomato, beer, broth, and wine. Stir and bring to a boil. Add in rice.
Pour rice/broth mixture into a 9 x 13 casserole dish or enameled pot. A heavy casserole is best for this dish (I use a glass dish that is 9 x 13). Place chicken on top of the rice/broth mixture, tomato-paste-side up.
Cover tightly and bake in a 350-degree oven for 90 minutes, or until rice and chicken are done.
High altitude adjustment: Increase liquid by at least 1/2 cup, with either broth or beer. Make sure casserole stays tightly covered during cooking. Add moisture if needed at the 60-minute mark.
Note: Brown rice can be used, but should be par-boiled until al dente before putting in the vegetable/broth mixture and putting it all in the oven. Brown rice is not traditional with this recipe and will alter the taste considerably.
