2018-11-08 / Life in Leelanau

County Cuisine

Brighten up a November day cook

This week’s colorful dish comes from Anderson’s Market and features spices from across the ocean. This burst of flavorful chicken will surely broaden your pallet. Anderson’s Market is located in Glen Arbor. They offer a full-service deli, fresh produce from local farms, an extensive selection of wine, beer and spirits and a wide range of Michigan made products.

Cuban Chicken with Sweet Peppers and Yellow Rice

Ingredients:

2 1/2 lbs chicken, cut into pieces

1 Tbsp unsalted butter

1 Tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 bell peppers, seeded, cored and thinly sliced

1/2 tsp turmeric

1/4 tsp paprika

1/2 tsp cumin

1 cup long grain rice

1 3/4 cups chicken broth

1 cup peas, thawed or fresh

Directions:

Preheat oven to 375 degrees. Season chicken with salt and pepper. Place butter and olive oil in a large skillet. Cover with lid over medium heat. Add chicken, skin down, and cook until browned (about six minutes). Turn chicken and brown other side for about two minutes more. Remove chicken from skillet and set aside. Add onion to the skillet. Stir frequently until soft, or about four minutes. Add garlic and cook for another minute. Add pepper and cook for three minutes. Stir in turmeric, paprika, cumin, rice and salt. Stir until the rice is coated. Pour in broth. Mix evenly. Increase heat to high and boil until rice begins to absorb liquid, about two minutes. Return chicken to the skillet. Cover and transfer to the oven. Bake until the rice is tender and the chicken is cooked through, about 25 minutes. Remove from oven. Fluff rice and stir in peas. Cover and let sit five minutes. Season with salt and pepper to taste.

County Cuisine Participants: 9 Bean Rows, Art's Tavern, Anderson's Market, The Bluebird, Chimoski's Bakery, La Becasse, Bogey's 19th Hole at Leland Lodge, Funistrada, Little Traverse Inn, Pegtown Station, Trish's Dishes, and Tucker's of Northport

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