Cheers to the Weekend: One Skillet Cuban Chicken and Rice
Prep time
Cook time
Total time
A quick and delicious meal to make when you don't feel like putting in too much work in the kitchen. All you need is one skillet, and you'll have dinner on the table in no time at all!
Serves: 8 servings
  • 4 bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken legs
  • 2 teaspoons salt
  • 1½ teaspoons black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 4 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 2 garlic cloves minced
  • 1 medium bell pepper, diced
  • 2 small tomatoes, diced
  • 1 cup jasmine rice
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 2 bay leaves
  • 2 cups chicken stock
  • ¼ cup chopped fresh parsley
  • 1 lime, sliced
  1. In a large bowl, combine the chicken with 1 teaspoon salt, pepper, oregano, cumin, and paprika until evenly coated. Set a large skillet over medium-high heat with two tablespoons olive oil. Once hot, brown the chicken, four pieces at a time, for about 5 minutes on both sides. You're not looking to cook the chicken all the way, just give it some color. Transfer to a plate or platter and continue browning the last four pieces. Remove the chicken onto the platter and set aside.
  2. Preheat oven to 375 degrees F.
  3. Add the remaining oil and stir in the onion and garlic and cook until softened, and just beginning to brown, about 5 minutes. Stir in the red bell pepper and tomato and cook for 2 minutes longer. Add the rice and remaining teaspoon of salt, and cook, stirring often, for about 1 minute. Add the black beans, bay leaves and the chicken stock, giving it all a stir to evenly combine. Bring the liquid to a simmer and then nestle in the chicken in a single layer, as much as possible. Cover with a lid and bake in the oven until the liquid has absorbed, the rice has softened, and the chicken is cooked through, about 20 to 25 minutes. Remove from the oven, and sprinkle with parsley. Let cool slightly before serving warm with lime wedges. Enjoy!
Recipe by The Candid Appetite at