About the Dish

  • Ground Annatto

    Ground Annatto

  • Onion

    Onion

  • Roasted Red Peppers

    Roasted Red Peppers

  • Tomato Paste

    Tomato Paste

  • Spice Blend

    Spice Blend

  • Chicken Breast

    Chicken Breast

  • Long Grain Rice

    Long Grain Rice

  • Green Olives

    Green Olives

  • Capers

    Capers

  • Lemon

    Lemon

  • Lettuce

    Lettuce

  • Radish

    Radish

METHOD

1
MISE EN PLACE • Dice chicken into 1/2-inch pieces. • Peel, halve, and mince onion. • Mince pepper. • Slice olives. • Drain capers. • Cut or tear lettuce in bite-size pieces. • Trim and thinly slice radish. • Halve lemon. Juice 1 half, and reserve remaining half for another use.
2
• In a saucepot (or deep skillet with lid) heat 1/4 cup cooking oil and annatto over medium heat. Cook until oil deepens in color, about 30 seconds, • Carefully transfer all but 1 tablespoon to a bowl.
3
• Add onion to pan with remaining annatto oil and cook, stirring, 1 minute. • Add red pepper. Cook until onion begins to soften, 1-2 minutes.
4
Add tomato paste, 2 teaspoons spice blend, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring, 30 seconds.
5
• Season chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Stir in rice and chicken. • Add 1 1/2 cups water. • When water simmers, cover and reduce heat to low. Simmer for 15 minutes.
6
Stir in olives and capers. Recover, and cook until the water is absorbed and the rice is fluffy, about 5 minutes.
7
• To reserved annatto oil, whisk in lemon juice and remaining Cuban spice. • Toss with lettuce and radishes. Taste and adjust seasoning as desired.
8
Divide chicken & rice between 2 dishes. Serve with salad, and enjoy!

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