CUBAN-SPICED CHICKEN & RICE
Cuban-Spiced Chicken & Rice
This is a variation of the tried-and-true arroz con pollo. This recipe makes use of some specific Latin American flavor components, though. Cumin makes just about any chicken dish taste better, I think. The idea came from a Bon Appetit recipe from 2007, but I wound up making it with items I already had - hence the variation. You could even make this without the rice - just saute, reduce the heat to low, add a tiny bit of stock, and let the chicken just braise - but I don't see why you wouldn't want the rice.