Baked Cuban chicken and rice
Method
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Preheat the oven to 180C/350F/Gas 4 and butter a casserole dish.
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For the stock, mix the spices and seasoning together in a bowl and blend with the little olive oil.
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Stir the spice mix into the chicken stock and add the rum.
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For the chicken, heat the oil in a large frying pan and add the chicken. Fry until golden-brown then remove and set aside.
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For the sausage mix, fry the sausage, carrot, onion and garlic until soft. Remove and place in a bowl.
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Add the rice, tomatoes, beans, parsley and the butter to the sausage mix and season well.
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Put half of the mix into the casserole dish. Layer the chicken on top and cover with the rest of the mix. Pour over the stock and cover.
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Place in the oven for 45 minutes to 1 hour, until the rice is cooked.
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Serve with chilli sauce or garlic mayonnaise.
Ingredients
For the stock
- 2 tsp dried oregano
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp soft dark brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- pinch salt
- pinch white pepper
- 30ml/1fl oz olive oil
- 1.5 litres/2 pints 13fl oz chicken stock
- 50ml/2fl oz Cuban rum
For the chicken
- 2 tbsp olive oil
- 350g/12oz chicken breast, cut into chunks
For the sausage mix
- 125g/4oz spicy sausage, chopped
- 2 carrots, sliced
- 1 onion, sliced
- 1 garlic clove, sliced
- 350g/12oz short grain rice
- 4 tomatoes, roughly chopped
- 1x 400g/14oz tin mixed beans
- 1 tbsp chopped fresh parsley
- 100g/3½oz unsalted butter
- salt and freshly ground black pepper
To serve
- Chilli sauce or garlic mayonnaise
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Baked Cuban chicken and rice
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