Cuban-style Chicken with Rice and Fries

Step 1

Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Set aside to rest.

Step 2

While the chicken cooks, bake the 2 cups frozen fries according to package directions until crispy and golden, about 20-25 minutes at 425°F.

Step 3

In a saucepan, heat the remaining 1 tbsp olive oil over medium heat. Add the 1/2 chopped onion and 2 minced garlic cloves, cooking until soft and fragrant, about 3 minutes.

Step 4

Stir in the 1 cup rice and 1/2 tsp turmeric, toasting for 1 minute until the rice is coated and slightly translucent.

Step 5

Pour in the 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15-18 minutes.

Step 6

Slice the rested chicken and serve over the yellow rice with the crispy fries and a side of lettuce and tomato slices.