Dairy-Free Cuban Chicken and Yellow Rice
A classic Cuban dish made dairy-free, featuring seasoned chicken thighs served over flavorful yellow rice. Simple, satisfying, and perfect for a weeknight meal.
Ingredients
- about 680 g Chicken thighs
- 2 tbsp Olive oil
- 1 medium Onion
- 4 cloves Garlic
- 1 medium Bell pepper (green or red)
- 2 cups Chicken broth (dairy-free)
- 1 tsp Turmeric
- 0.25 tsp Saffron threads
- 1 cup Long-grain rice
- 1 tsp Cumin
- 0.5 tsp Oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 each Bay leaf
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Season chicken thighs with salt, pepper, cumin, and oregano.
- 2Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs on both sides and remove from the skillet.
- 3Add chopped onion and bell pepper to the skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
- 4Stir in rice, turmeric, and saffron threads. Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked.
- 5Nestle the chicken thighs back into the rice. Cover and simmer for another 10 minutes, or until chicken is cooked through.
- 6Remove bay leaf before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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