Cuban-style Skradinski Rižot

Ingredients

In this Cuban adaptation of Skradinski Rižot, we incorporate Cuban flavors and ingredients to give the dish a Caribbean twist. The original Croatian recipe typically uses local ingredients such as saffron, white wine, and parsley, while the Cuban version incorporates spices like cumin, oregano, and paprika for a more robust and aromatic flavor profile. Additionally, the use of bell peppers and tomatoes adds a touch of sweetness and tanginess to the dish, which is characteristic of Cuban cuisine. We alse have the original recipe for Skradinski rižot, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 pound (450g) boneless chicken breast or pork, cut into small pieces 1 pound (450g) boneless chicken breast or pork, cut into small pieces
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley for garnish Fresh cilantro or parsley for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the chicken or pork pieces to the skillet and cook until browned on all sides.
4. 4.
   Sprinkle the ground cumin, dried oregano, and paprika over the meat and vegetables. Stir well to coat everything evenly.
5. 5.
   Add the rice to the skillet and stir to combine with the meat and spices.
6. 6.
   Pour in the chicken or vegetable broth and tomato sauce. Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
8. 8.
   Remove from heat and let the rižot rest for a few minutes before fluffing it with a fork.
9. 9.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Chicken or pork — Make sure to cut the meat into small, bite-sized pieces to ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken or pork in a mixture of lime juice, garlic, and spices for a few hours before cooking.
• If you prefer a spicier version, add a diced jalapeno or a pinch of cayenne pepper to the dish.
• Serve the Cuban-style Skradinski Rižot with a side of fried plantains for an authentic Cuban experience.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Cuban-style Skradinski Rižot as a main course, accompanied by a fresh green salad and some crusty Cuban bread.

Presentation advice

Garnish the dish with a sprig of fresh cilantro or parsley to add a pop of color and freshness.