Name: One Pot Cuban Yellow Rice with Chicken and Sausage Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 cups Rice, rinsed; 6 Smoked Sausage (Spanish Chorizo is traditional); 1/2 Chicken, bone in, cut up; 1 large yellow Onion diced; 1 Bell pepper diced; 1 medium Carrot diced; 3 cloves Garlic minced; 2 Seasoning Peppers minced; 8 pieces Chadon Beni or Cilantro chopped; 2 tablespoons Tomato Paste; 1 tablespoon Turmeric Powder; 800-1000 ml Water; 3 tablespoons Olive Oil; 2 -3 teaspoons of salt to taste

Cuban Yellow Rice with Chicken and Sausage with wooden ladle on the side

One-pot dishes have been around for centuries as a quick and easy way to prepare a full meal of side dishes and meat altogether at the same time. In Trinidad, our most famous pot is Peleau, where we combine chicken, peas, and rice into a single dish. On the Caribbean Island of Cuba, they too have a similar dish called Arroz con pollo y salchichas which means rice with chicken and sausages in English. The history of this dish comes from Spain during the Middle Ages, when Spanish Colonization created a cultural exchange that influenced their cuisine. The spices trade made a significant impact on all cultures during this time, as seen by the use of Turmeric in this dish that gives the rice its iconic yellow color. The cooking method is similar to Pelau or Adobo In the Philippines, also a former Spanish colony, where the rice absorbs all the flavors of the meats, herbs, and spices as they all cook together in the same pot. We hope you enjoy our recipe for One-Pot Cuban Yellow Rice with Chicken and Sausage with your family.

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

45 mins

Total Time

60 mins

Serves

Ingredients

2 cups Rice, rinsed
6 Smoked Sausage (Spanish Chorizo is traditional)
1/2 Chicken, bone in, cut up
1 large yellow Onion diced
1 Bell pepper diced
1 medium Carrot diced
3 cloves Garlic minced
2 Seasoning Peppers minced
8 pieces Chadon Beni or Cilantro chopped
2 tablespoons Tomato Paste
1 tablespoon Turmeric Powder
800-1000 ml Water
3 tablespoons Olive Oil
2 -3 teaspoons of salt to taste

Complete Seasoning

1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Cumin Powder
1 teaspoon Parsley dried
1 teaspoon Oregano, dried
1 teaspoon Rosemary, dried

Instructions

Rub and soak the chicken with the complete seasonings and marinate in a container for at least an hour or overnight for more depth of flavor.

Using a heavy bottom pot, add the oil and bring it to medium to high heat.

Once the oil is hot, place the chicken in and sear on all sides for 5-10 minutes, then remove from the pot and set aside.

Place the onion, garlic, peppers, chadon beni, sausage, and tomato paste into the pot and sauté for 3-5 minutes scraping the bottom of the pot using a wooden spoon.

Add the rice, turmeric, salt, and water and stir to combine all ingredients thoroughly.

Return the chicken to the pot and into the rice mixture.

Bring the pot to a boil, then turn down to the lowest heat, cover and let cook for 20-30 minutes or until the rice and chicken are fully cooked.

Remove from the heat and keep covered for 10-15 minutes before serving.

Serve warm on a plate or in a bowl and enjoy.