- 1/2 c (4 fl oz/ 118 ml) avocado oil
- 8 chicken pieces (large drums)
- 2 oz (57 g) onion, diced
- 2 oz (57 g) red bell pepper, diced
- 4 cloves garlic, minced
- 1/2 c (4 fl oz/ 118 ml) chicken broth
- 4-6 threads saffron (or 1/4 tsp turmeric)
- 1 small can (8 oz/ 237 ml) tomato sauce
- 1 bay leaf
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 c green beans, cut very small (the size of green peas, this ingredient works best in volume)
- 12 oz (340 g) caulirice, cooked fully according to package directions
- In a large skillet over medium-high heat, pan fry the chicken pieces in the oil with the lid on, turning once, until golden on both sides and cooked through. About 7-9 minutes per side.
- Set cooked chicken aside and cover with foil to keep warm.
- If using saffron, crush the threads in your fingers and sprinkle over the chicken broth. Let stand to “bloom” and develop the color. (If using turmeric, skip this step and add with the rest of the seasonings)
- In the same skillet and oil, turn the heat down to medium and saute the onion and red bell pepper until the onion is translucent. Add garlic and cook briefly while stirring until fragrant, another 30 seconds.
- Add in all seasonings, broth (with saffron, if using), tomato sauce, and green beans, and simmer over low heat until the green beans are tender and bright in color. About ten minutes.
- Stir in cooked caulirice and allow to simmer over low just a few minutes for flavors to meld and color to develop. About 2-5 minutes.
- Serve hot topped with 2 pieces chicken per serving.
Per serving: 547 cal, 34.6 g protein, 40.9 g fat, 11.6 g carbs, 4.5 g fiber, 7.1 g NET carbs
- Serving Size: 1/4 "rice" and 2 pieces chicken per
Keywords: cuban, arroz con pollo, latin cooking