Majao Cubano

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) pork shoulder, cubed 1 lb (450g) pork shoulder, cubed
• 1 lb (450g) chicken thighs, boneless and skinless 1 lb (450g) chicken thighs, boneless and skinless
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon oregano 1 teaspoon oregano
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pork shoulder and chicken thighs, and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the onions, garlic, and bell peppers. Sauté until the vegetables are softened and fragrant.
3. 3.
   Add the diced tomatoes, tomato paste, cumin powder, smoked paprika, and oregano to the pot. Stir well to combine.
4. 4.
   Return the browned meat to the pot and pour in the chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes.
6. 6.
   Add the rice to the pot and stir to combine. Cover the pot again and cook for an additional 20 minutes, or until the rice is tender and has absorbed the flavors of the dish.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork before serving. Serve hot and enjoy!

Treat your ingredients with care...

• Pork shoulder — For a more tender result, marinate the pork shoulder in a mixture of citrus juice, garlic, and spices for a few hours before cooking.
• Chicken thighs — To ensure juicy and flavorful chicken, season the thighs with salt, pepper, and your choice of spices before browning them in the pot.
• Sofrito — Take your time to sauté the onions, garlic, and bell peppers until they are soft and fragrant. This step is crucial for building the base flavors of the dish.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the dish.
• If you prefer a spicier version, add a pinch of cayenne pepper or a diced jalapeño to the sofrito.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Feel free to customize the protein by using only pork or chicken, or even adding shrimp or sausage for a seafood or meat lover's twist.
• Garnish the dish with freshly chopped cilantro or parsley for a burst of freshness.

Serving advice

Serve Majao Cubano as a main course, accompanied by a side of fried plantains or a fresh salad. It pairs well with a glass of crisp white wine or a refreshing mojito.

Presentation advice

To present Majao Cubano beautifully, mound the rice in the center of a plate and arrange the shredded meat around it. Garnish with a sprig of fresh herbs and serve with a side of fried plantains for an appealing and appetizing presentation.