Long Beach Reader Sends in Quick and Easy Cuban-Style Concoction of Rice and Chicken

Dr. A. A. Rodriguez of Long Beach sent us this fast and easy Cuban-style rice and chicken recipe.


2 (2 1/2- to 3-pound) chickens, cut up


1/4 cup olive oil

2 cloves garlic, minced

1 large onion, chopped

1 large green pepper, chopped

2 stalks celery, chopped

1 tomato, diced

Dash oregano

2 bay leaves

Juice of 1/2 lemon

4 cups warm water

Dash saffron

2 cups rice

1 (4-ounce) can sliced mushrooms

1 (8 1/2-ounce) can peas

Pimiento strips


Sprinkle chicken pieces with salt. Heat olive oil in Dutch oven, then add chicken, garlic, onion, green pepper and celery. Saute 15 minutes, turning chicken to brown on all sides.

Add tomato, oregano, bay leaves, lemon juice and water. Bring to boil, reduce heat and simmer 30 minutes.

Stir in saffron, rice and mushrooms. Bring to boil, reduce heat and simmer 10 minutes. Add peas and simmer 5 minutes more. Remove from heat and let stand until rice has absorbed all liquid.

Serve garnished with pimiento strips and olives. Makes 8 servings.


Long Beach

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