¼ cup fresh Lime Juice
Zest of two Limes
½ cup Cilantro stems, finely diced
2 Tbsp. Olive Oil
3 Tbsp. Cuban Island Spice (Savory Spice Shop)
8 Chicken legs, bone in
Combine all marinade ingredients, coat chicken well, cover and refrigerate two hours, up to six.
1 cup Brown Rice
2 cups finely diced Yellow Onion
3 cloves Garlic, minced
2 cups Tomato, pureed
5 cups Chicken Broth
½ cup White Wine
2 cups Black Beans, cooked
Salt to taste
Olive oil for cooking
½ cup Cilantro, coarsely diced, to serve
Preheat oven to 350 F
Place chicken skin side up in a large casserole dish and place in the oven.
While chicken is beginning to cook, prepare the rice:
Heat a medium dutch oven over medium heat, add a little olive oil and sauté the onion and garlic until caramelized, scraping the pan to loosen the browned bits.
Add the rice, tomato, broth and white wine with a teaspoon of salt.
Bring to a simmer, cover and cook for 10 minutes, turn off the heat, the rice is precooked at this stage.
Mix the cooked black beans with the rice.
Remove the chicken from the oven, lift up the chicken pieces and pour the rice and black beans into the dish.
Place the chicken pieces back on top of the rice, and slightly bury into the rice.
Bake a further 45 to 60 minutes, basting the chicken once or twice, until the rice is tender and the chicken is golden brown.
Serve with additional chopped cilantro.