Cuban-Style Chicken & Rice. Place chicken cutlets in a large zipper-lock bag or shallow baking or glass storage dish. Add marinade, making sure it coats chicken evenly all over. Press out excess air and seal zipper-lock bag, or cover dish with plastic or a lid.

Heat olive oil in a large skillet over medium heat. Stir the onion, green bell pepper and garlic into the pot. Liven up a weeknight dinner with this easy Cuban-style chicken. You can cook Cuban-Style Chicken & Rice using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cuban-Style Chicken & Rice

It's 1/3 cup of olive oil for frying.
Prepare 4-6 of chicken thighs, skin on.
You need 1 tsp. of salt.
You need 1/2 tsp. of black pepper.
Prepare 1/2 tsp. of paprika.
Prepare 1 tsp. of poultry seasoning.
Prepare 2 of large red pepper (or green bell), cored, seeded & sliced.
It's 1 of large onion, chopped or sliced.
Prepare Dash of flour.
You need 1 (14 oz.) of can chopped tomato.
You need 2 cloves of garlic, crushed.
It's 1/2 tsp. of cumin.
You need 1 of bay leaf.
It's 2 tsp. of fresh thyme, chopped.
It's 1 tsp. of lime juice.
It's 1/3 cup of fresh cilantro, chopped.

A squeeze of the lime wedges will give the dish a fresh finish. Source: Better Homes and Gardens Save Pin Print. While the chicken marinates, make the lime pickled onions by tossing the red onion rings with the lime juice. Remove the chicken from the marinade.

Cuban-Style Chicken & Rice step by step

In a large pan, add the oil and heat over medium heat. Add the seasoned chicken to the pan and cook on both sides for a total of 30 minutes..
Remove the chicken to a plate and add the peppers to the pan and begin to sauté them in a small amount of the chicken fat. As they become soft, add the onions and sauté them as well, until they become translucent in about 2-3 minutes..
Add in a dash of flour to the pan and mix all the ingredients. Add the tomatoes and the juices to the pan and lightly mix. Continue to heat this mixture while adding the garlic, cumin, bay leaf, and thyme..
Turn the heat down to low-medium; add the chicken back to the pan, add some lime juice, top with cilantro, and cover. Simmer this for 15-20 minutes. When done serve with black beans and rice, some fried plantains, and enjoy..
[Note: For the traditional dish of Arroz Con Pollo, use a Dutch-oven style pot and brown the chicken on both sides, then add yellow or white rice (2 cups.) and chicken stock (3 cups). You then cover and simmer for 30-40 minutes, adding 1 cup of frozen peas near the end for a delicious one-pot family meal.].

Place the marinade into a small sauce pan and heat it over low heat. Heat the marinade to a brisk simmer. Fire up the grill to medium-high heat. Cuban-Style Chicken Stew (Fricassé de Pollo) This hearty chicken stew, from Nitza Villapol, draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins. Place the chicken in a container large enough to hold all the pieces (I used an extra-large zip-loc bag).