A Cuban rice dish that cooks chicken with saffron, tomato, pepper, and peas in one pan, colorful, savory, and meant to come to the table steaming.
15 min prep 30 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Salt the chicken and brown it in a hot pan for 6 minutes.
Saute the onion, pepper, and garlic in the same pot for 5 minutes.
Add the tomato puree, saffron, and seasoning, then cook for 3 minutes.
Add the rice, peas, and hot water, then place the chicken on top.
Cook the dish over low heat for 18 minutes.
Rest for 10 minutes so the rice grains do not break.
💡 Tip: Searing the chicken first for color leaves deeper flavor in the rice.
🍽️ Serving suggestion: Serve hot with peas scattered over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~338
kcal calories
23
g protein
38
g carbs
10
g fat
5.1g
Sugar
3.6g
Fiber
589.5mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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