Ingredients
Cuban Chicken and Rice
- 4 Slices of Bacon
- 5 Chicken Thighs and Legs attached
- Cumin
- 1 Chopped Onion
- 4 to 5 gloves of garlic smashed
- 1 Chopped Red Bell Pepper
- 1 Chopped Green Bell Pepper
- 3.5 Cups of Rice
- 3.5 Cups of Chicken Broth
- 12 oz Beer
- 2 Tablespoons of Annatto powder
- Salt
- 8 oz can Tomato Paste
- Bay leaf
- 1/2 lb Frozen Peas
- Olive Oil
Plantains
- Fresh Plantains
- Olive Oil
- Salt
- Garlic
Cuban Iced Tea
- 1/2 Pitcher of Iced Tea (2 Family size tea bags and 1 cup of sugar)
- Lime
- Jumex (Papaya, Pineapple, Nectar mix drink)
- Pineapple Pop
Directions
Cuban Chicken and Rice
Fried bacon and remove from skillet, crumble to use later. After chicken has been salted and peppered add cumin to each piece, rub the cumin well all over chicken, place chicken in bacon grease to fry to each side. Then in large stock pot, add chicken broth and bring to a boil. Once chicken is well fried place into chicken broth. Add beer and tomato paste and Annatto powder.
Add a little olive oil to skillet and sautee onions, garlic, and peppers. Add sauteed veggies to stock pot and bring to a boil. Add rice and peas bay leaf and crumbled bacon. Continue to cook until rice is done.
Fried Plantains
Heat olive oil in a skillet, cut plantains in circular chunks and fry in skillet, add salt as they fry. Drain on paper towel. Then mix up dipping sauce with minced garlic and olive oil.
Cuban Iced Tea
Bring water to boil, add 2 family size tea bags, add 1 cup of sugar, pour into pitcher. Add ice. Squeeze in juice from 1/2 of lime, cut rest of lime into slices to use as garnish. Add 1 can of Junex and 1/4 bottle of Pineapple pop.
