Riz au poulet cubain, version soupe

Pat the chicken dry and rub it all over with the salt, black pepper, cumin, oregano, half the garlic and the lime juice. Let it sit at room temperature for 15–20 minutes while you prep the vegetables — this short rest lets the seasoning get into the meat.

• 1.2 kg chicken
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1 tsp oregano
• 2 1/2 cloves garlic
• juice of 1 lime

✅ C'est prêt quand : the chicken looks evenly coated and smells fragrant, about 15–20 minutes later

Heat the olive oil in a large heavy pot or caldero over medium-high heat. Brown the chicken skin-side down first, in batches if needed, until deep golden on both sides, about 8–10 minutes total per batch. Browning well now is what gives the finished rice its deep flavor and color, so don't rush it. Remove the chicken and set aside.

• 3 tbsp olive oil
• 1.2 kg chicken (from step 1)

✅ C'est prêt quand : the skin is deep golden brown and releases easily from the pot