Cuban-style Chicken with Rice

Step 1

Season the 1.5 lb chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high; add chicken skin-side down and cook until golden, about 5 minutes per side. Remove and set aside.

Step 2

In the same skillet, add 1 sliced onion and 8 oz sliced mushrooms; cook over medium until softened and browned, about 6 minutes. Stir in 3 minced garlic cloves and cook until fragrant, 1 minute.

Step 3

Add 1 cup rice and stir to coat with the oil, toasting for 2 minutes until slightly translucent.

Step 4

Pour in 2 cups chicken broth and scrape up any browned bits. Return the chicken to the skillet, nestling it into the rice. Bring to a simmer, then cover and reduce heat to low.

Step 5

Cook until the rice is tender and liquid is absorbed, about 20 minutes. Check that the chicken is cooked through (no pink inside).

Step 6

Serve the chicken and rice with 2 cups fresh lettuce on the side, or chop the lettuce and toss with a little olive oil and vinegar if you like.