Chicken And Rice Casserole Cuban Style Recipes

ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)

Steps:

• First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
• In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
• Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
• Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
• Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
• Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
• Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!

CHICKEN AND RICE CUBAN STYLE OR "ARROZ CON POLLO"

Steps:

• Place the pot on the stove over low-medium heat and add the olive oil plant-based butter along with the olive oil to avoid the butter to burn. Sautee the bay leaves to revive the flavor.
• Add the chicken breast chunks and cook. Add the garlic, the piquillo peppers, and the olives. Season with the saffron and the yellow rice condiment. Stir and add the rice.
• Incorporate the chicken stock, the chicken bouillon, and two and a half cups of warm water. Stir slowly and cover with a lid. Let the rice cook for 15 to 20 minutes.
• As a final step add the frozen peas and the rest of the water which should be warm and no more than half of a cup. Cover again with the lid and cook the rice for another five minutes. When the rice has an al dente texture it is ready.
• Serve the rice with sweet plantains. We used frozen plantains and cook them in the oven. Add a salad using tomato slices and cucumbers. Dress with Hellman's Real Mayonnaise and Italian seasoning.
• Slice a Cuban bread and spread each slice with Country Crock almond plant-based butter spread. Bake for 2-3 minutes and serve warm.

ONE PAN CUBAN CHICKEN AND RICE

Steps:

• Preheat oven to 375ºF. In a large ovenproof skillet (that has a cover available), brown bacon over medium-high, about 10 minutes. Transfer to a paper towel lined plate.
• Season chicken with 1 teaspoon cumin, salt, and pepper. Add to bacon grease in hot skillet, skin side down. Brown one side only in skillet, about 13 minutes; transfer to plate (chicken won't be cooked through at this point).
• Remove grease from skillet. Add 3 tablespoons broth, onion, and bell pepper. Deglaze pan by scraping the bottom as the vegetables cook. Cook, stirring, until translucent, 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and cooked bacon; season with ½ teaspoon salt (see note). Nestle in chicken, skin-side up.
• Cover and transfer to oven. Roast until liquid is absorbed, rice is tender, and chicken is cooked through, about 1 hour. Leaving cover on, let set 10-15 minutes. The rice will continue to cook as it steams.
• While chicken is in oven, make salsa. Mix together pineapple, red bell pepper, cilantro, and orange juice in small bowl.
• Serve with pineapple salsa and chopped cilantro, if desired.

CUBAN CHICKEN AND RICE

Steps:

• Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro.

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS

Steps:

• Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
• Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
• Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

ARROZ CON POLLO CUBAN STYLE

Steps:

• 1. Prepare chicken marinade: olive oil (2 tablespoons), vinegar (1 tablespoon), water (1 tablespoon), 1 garlic clove minced, 1 sazon packet, and ¼ teaspoon of each of the following - salt, pepper, cumin, and oregano.
• 2. Marinate chicken for at least an hour, but ideally overnight (if possible).
• 3. Sauté bacon on low heat until fat is rendered out and crispy. Remove bacon from pot, chop, and set aside
• 4. Brown chicken in bacon fat for about 15 minutes and remove from pan
• 5. Heat 1 tablespoon of olive oil in pot and sauté onion, bell pepper, and garlic until onions become translucent. Add tomato and capers at this time and continue cooking for about 5 additional minutes
• 6. Mix in olives, bay leaves, and tomato sauce. Also add in 2 packets of sazon, ¾ teaspoon of salt, ¾ teaspoon of pepper, 1 ¼ teaspoon of cumin, and 1 ¼ teaspoon of oregano
• 7. Add chicken and bacon back into pot. Add chicken broth and ¼ cup of beer into pot. Stir in the uncooked rice.
• 8. Bring this all to a boil and then reduce heat to low (a little higher than a simmer) and cover for 25 minutes
• 9. After 25 minutes - uncover pot and mix well. Add in remainder of the beer, 1 packet of sazon, and frozen peas
• 10. Cover and cook for an additional 10 minutes. Uncover and taste rice to make sure that it is tender. If not mix and cover. Uncover to check for doneness every 5 minutes
• 11. Once rice is cooked - garnish with chopped cilantro and roasted red peppers Serve and enjoy!