Live & Enliven: Cuban Chiken Over Rice + A gorg Salad and Drink

Cuban Chiken Over Rice + A gorg Salad and Drink

When it comes to cooking, I turn to this melting pot of mestizo-style cooking? I've picked up things and spices from everywhere we've been to, and more often than not my meals end up being very Italianized - but there is the occasion on which I go all the way to the Latino extreme and dance salsa in the kitchen. This recipe for Cuban chicken was invented by me - just because I used some Cuban spices - but let me dream a little, will you!

Here's to you:

Ingredients:
8 small chicken drumsticks
2 small bell peppers, cut into 3?4-in. wedges
6 bay leaves
2 Tablespoons of lime juice
1 Tablespoon of cumin
1 minced garlic clove
1/2 cup chopped cilantro
1 Tbsp olive oil
1 tsp dried oregano
1/2 tsp salt

Directions

1. Season the chicken with all the spices and leave it to rest for 10-20 minutes in the fridge. Take it out and brown it in an oven-safe pan. Once it's brown pop it into a 350 degree oven for at least 15 minutes or until the chicken is cooked through. Drizzle servings with the reserved cilantro and chives mixture.
2. Serve over white rice and accompany with strawberry water and a delicious fresh summery salad.

Source: http://www.liveandenliven.com/2011/07/cuban-chiken-over-rice-gorg-salad-and.html

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