Cuban Creamy Rice with Chicken, Pumpkin and Mint

Instructions

1. 1

   1. Season the chicken with 1 tablespoon lemon juice, half of the garlic, the cumin, oregano, 1 teaspoon salt, and black pepper. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat. Add 2 tablespoons olive oil and brown the chicken for 5 to 6 minutes, stirring, until seared on the outside. Transfer to a plate; it does not need to be fully cooked yet.

3. 3

   3. In the same pot, add the remaining 1 tablespoon olive oil, the onion, and green bell pepper. Cook for 4 minutes over medium heat until softened. Add the rest of the garlic and cook 30 seconds more.

4. 4

   4. Add the crushed tomato, sweet paprika, and bay leaf. Cook for 3 minutes, stirring, until the sofrito thickens slightly and deepens in color.

5. 5

   5. Pour in the dry cooking wine and cook for 2 minutes so part of the alcohol evaporates and the flavors concentrate. Add the pumpkin and stir to coat it well with the sofrito.

6. 6

   6. Add the rice and stir for 1 minute to lightly toast it. Return the chicken to the pot along with any accumulated juices, then add the hot chicken broth and green olives.

7. 7

   7. When it comes to a boil, reduce to medium-low heat and cook partially uncovered for 18 to 22 minutes, stirring occasionally to achieve a creamy texture. If the rice absorbs the liquid too quickly, add a little more hot broth or hot water.

8. 8

   8. When the rice is tender and creamy and the pumpkin has softened and partly melted into the mixture, turn off the heat. Remove the bay leaf and add the remaining tablespoon of lemon juice and the chopped mint. Adjust salt if needed.

9. 9

   9. Let it rest for 3 minutes before serving. Finish with a little more mint on top and serve hot. If you want to keep it warm in the oven, use an oven-safe dish and hold at 200 °F / 95 °C for up to 10 minutes.