I happen to love chicken. That’s evident due to the gazillion chicken recipes I have on the site right now. It will stay that way:-). Here’s a recipe that’s super simple and is a great addition to your week night recipe arsenal.
NOTE: This recipe is only 263 calories per serving (as compared to 550 and up for normal cuban chicken recipes)
Ingredients
1 whole chicken, cut into pieces
4 tablespoons of olive oil
2 tablespoon of annatto seeds (found in most grocery stores)
1 1/2 tablespoons of salt
1 table spook of pepper
1 teaspoon of black pepper
2 tablespoons of brown sugar
1 teaspoon of garlic powder
1/4 cup of fresh lime juice
Let’s Cook!
1. Preheat the oven to 375 degrees.
2. Ia an oven proof skillet, heat the olive oil and annatto seeds together. This will release the color and fragrance of the oil. Once the oil had turned an orange color, remove discard the seeds.
3. Season the chicken with salt, pepper, brown sugar, garlic powder, and fresh lime juice.
4. Turn the oil to medium high, add the chicken, and brown on all sides. Once the chicken has browned, place it on a baking sheet and roast until it’s tender and juicy. This should take about 25-35 minutes
**Pictured served on rice and peas. Serve over your favorite brown or basmati rice. If you don’t feel like slow-cooking beans, get cooked vegetarians beans in a can, soak and rinse them in water thoroughly to rinse off salt, then season to taste.**
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Cuban Chicken Over Rice & Peas was originally published on blackdoctor.org
