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    Cuban-Style Chicken and Rice (Gluten-Free)


    Jefferson Adams


    • If you are lucky enough to travel in the Spanish-speaking world, just about anywhere you go, you will very likely run into a some version of chicken and rice, or ‘Arroz con Pollo’ as it appears on countless menus


    Image Caption: Cuban-Style Chicken and Rice. Photo: CC--gsloan

    Celiac.com 01/20/2018 - This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer.


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    Ingredients:

    • 3 pounds chicken thighs, bone-in, skin-on
    • 6 cups chicken stock
    • 3 cups medium-grain white rice
    • ¼ cup orange juice
    • ¼ cup fresh lemon or lime juice
    • 3 cloves garlic, minced
3 cloves garlic, chopped
    • 2 teaspoons ground cumin
    • 2 teaspoon dried oregano
    • ¼ cup Annatto oil
    • 1 cup yellow onion, chopped
    • ½ cup green bell pepper, chopped
    • ½ cup red bell pepper, chopped
    • 1 cup tomato, seeds removed, chopped
    • ½ cup dry white wine
    • ¼ tsp saffron threads, crumbled
    • ½ cup gluten-free lager-style beer
    • 2 tablespoon capers
    • 2 cups frozen peas, thawed
    • 1 cup roasted red pepper, sliced thin
    • Salt and pepper

    Directions:
    In a large bowl, combine the chicken thighs, orange and lemon/lime juice, minced garlic, cumin, and oregano. Season with salt and pepper and mix well.

    Marinate the chicken for a minimum of 30 minutes or up to overnight in the refrigerator.

    Remove the chicken from the marinade and pat dry.

    In a large, wide pot, heat the annatto oil over medium heat.

    Working in batches, add the chicken, skin side down, and cook, turning once, for 7 to 8 minutes per side, or until golden brown. Remove to a plate and set aside.

    In the same pot, combine the onion, green pepper, and red pepper and cook for 5 to 6 minutes, or until soft. Add the chopped garlic and cook for 1 minute.

    Add the chopped tomato and white wine and cook for 3 to 4 minutes to cook off the alcohol a bit.

    Pour in 2 cups of the stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes.

    Add the rice and saffron and continue to cook for 5 to 7 minutes, or until most of the liquid is absorbed.

    Pour in another 2 cups of the stock and continue to cook, stirring occasionally, until most of the liquid has been absorbed, 7 to 8 minutes.

    Add the final 2 cups of the stock and the beer and cook for 5 more minutes.

    Add the capers, peas, and roasted red pepper. Turn off the heat, cover, and let sit for 10 minutes more.

    Adjust seasoning to taste.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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