Cuban Creamy Rice with Chicken, Pumpkin, Light Beer, and Mint

Instructions

1. 1

   1. In a bowl, combine the chicken with half of the minced garlic, the sour orange juice, cumin, oregano, 1/2 teaspoon salt, and black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat with 2 tablespoons of olive oil. Add the chicken, drained from the marinade, and brown for 5 to 6 minutes, stirring once or twice. Set the chicken aside and reserve the marinade as well.

3. 3

   3. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the onion, green bell pepper, and the rest of the garlic. Sauté for 4 minutes until the onion looks translucent.

4. 4

   4. Add the grated tomato, tomato paste, and sweet paprika. Cook for 3 minutes, stirring, until you have a thick, fragrant sofrito.

5. 5

   5. Add the pumpkin, rinsed rice, bay leaf, and green olives. Stir for 1 minute so the rice is coated with the sofrito.

6. 6

   6. Pour in the light beer and cook for 2 minutes so it reduces slightly. Add the reserved marinade and the hot chicken broth. Season with the remaining salt.

7. 7

   7. When it reaches a gentle boil, return the chicken to the pot. Lower to medium-low heat and cook partially uncovered for 22 to 25 minutes, stirring occasionally, until the rice is tender and the mixture is creamy and loose, not dry. If needed, add a little more hot broth or water.

8. 8

   8. Turn off the heat. Remove the bay leaf and add the chopped fresh mint and lime juice. Stir gently and let it rest for 3 minutes before serving.

9. 9

   9. For a more pronounced finish, you may place the pot in the oven for 5 minutes at 425°F (220°C) in an oven-safe dish to lightly brown the top, though this step is optional.