ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS
Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 12
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.
CHICKEN AND RICE CUBAN STYLE OR "ARROZ CON POLLO"
This recipe is a one-pot meal for chicken and rice called in Spanish, "Arroz con Pollo." The ingredients include long-grain rice, white chicken meat, olive oil, butter, peas, saffron, olives, chicken stock, and Latino condiments. All ingredients can be found at Sedano's Supermarkets.
Provided by Chef Adriana Martin
Categories Main Dish
Number Of Ingredients 27
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.
Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 141 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
- Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
- Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.
CUBAN CHICKEN WITH YELLOW RICE
A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.
Provided by Chef Petunia
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
- Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
- Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.
CUBAN CHICKEN
An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!
Provided by MJodyH
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
- Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 27.7 g, Cholesterol 52.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 2.6 g, Sodium 1013.2 mg, Sugar 18 g
CUBAN CHICKEN AND RICE
Provided by Sandra Lee
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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.
KIRSTEN'S CUBAN CHICKEN AND RICE
I am half Cuban, and I remember my grandmother making this dish for us every time she came to visit. I have scoured the internet for different recipes, finally settling on this one that I have made my own. It is a spicier, warm-your-soul version that is full of flavor and a hit every time I make it!
Provided by LucyLoo224
Categories World Cuisine Recipes Latin American Caribbean
Time 1h5m
Yield 8
Number Of Ingredients 21
Steps:
- Season both sides of the chicken pieces in salt, pepper, and crushed red pepper.
- Heat olive oil in a wide nonstick pot over medium heat. Add chicken, and brown for 8 to 10 minutes per side, working in batches if necessary. Remove to a plate.
- Add onion and saute until it just starts to turn brown, about 7 minutes. Add sazon, sofrito, garlic, cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, thyme, adobo, turmeric, and cayenne pepper; cook until fragrant, about 1 minute. Add rice and stir until all grains are coated with oil and spices. Return the chicken to the pan, then add chicken broth, chiles, and olives. Stir and bring to a boil.
- Cover the pot with a tight-fitting lid and reduce heat to low. Cook, without lifting the lid, until all liquid is absorbed, rice is tender, and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 492.6 calories, Carbohydrate 39.9 g, Cholesterol 117.7 mg, Fat 16.2 g, Fiber 1.2 g, Protein 43.5 g, SaturatedFat 3.6 g, Sodium 1374.5 mg, Sugar 1.3 g
CUBAN-SPICED CHICKEN THIGHS WITH CHORIZO AND RICE
Steps:
- Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
- Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add chorizo and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer chorizo to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
- Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.
- Reduce heat to low, cover, and simmer 15 minutes. Arrange piquillo pepper strips over chicken pieces. Cover and continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.
- Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.
More about "cuban chicken and rice recipes"
CHICKEN AND RICE CASSEROLE CUBAN STYLE RECIPE
From cuban.recipes
RECIPE: CUBAN CHICKEN AND RICE - THE GLOBE AND MAIL
From theglobeandmail.com
ONE POT CUBAN CHICKEN AND RICE RECIPE - OUR HAPPY …
From ourhappymess.com
CUBAN CHICKEN AND RICE RECIPE | CDKITCHEN.COM
From cdkitchen.com
10 BEST CUBAN STYLE CHICKEN RECIPES | YUMMLY
From yummly.com
CUBAN CHICKEN & RICE WITH FRIED BANANAS
From rachelschultz.com
CUBAN CHICKEN AND BLACK BEAN RICE BOWLS WITH PLANTAINS
From ourbalancedbowl.com
ARROZ IMPERIAL (IMPERIAL CHICKEN AND RICE) - CUBAN …
From cubanfoodmarket.com
CUBAN CHICKEN OVER SPANISH RICE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CUBAN CHICKEN WITH RICE - ARROZ CON POLLO
From icuban.com
SLOW COOKER SUNDAY: CUBAN CHICKEN AND RICE - SHEKNOWS
From sheknows.com
ONE PAN CUBAN CHICKEN AND RICE - RACHEL COOKS®
From rachelcooks.com
10 BEST CUBAN CHICKEN BLACK BEANS RICE RECIPES
From yummly.com
CUBAN BLACK BEANS CHICKEN WITH RICE - TWO PURPLE FIGS
From twopurplefigs.com
CUBAN-STYLE CHICKEN AND RICE (ARROZ CON POLLO) - WASHINGTON POST
From washingtonpost.com
THE BEST CUBAN CHICKEN AND RICE RECIPE - MANDAO BLOG
CUBAN CHICKEN AND RICE - LUCY WAVERMAN'S KITCHEN
From lucywaverman.com
ARROZ CON POLLO - A TRADITIONAL CUBAN RICE DISH WITH CHICKEN
From cubaplusmagazine.com
CUBAN ARROZ CON POLLO RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
ARROZ CON POLLO (CUBAN CHICKEN AND RICE) - COOK2EATWELL
From cook2eatwell.com
CHEERS TO THE WEEKEND: ONE SKILLET CUBAN CHICKEN AND RICE
From thecandidappetite.com
ONE SKILLET CHEESY CUBAN CHICKEN RICE BAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
CUBAN MOJO CHICKEN AND RICE - JAR OF LEMONS
From jaroflemons.com
CUBAN-SPICED CHICKEN THIGHS WITH CHORIZO AND RICE RECIPE - BON …
From bonappetit.com
*CUBAN BAKED CHICKEN AND YELLOW RICE - LEFT BRAIN CHEF
From leftbrainchef.com
INSTANT POT CUBAN CHICKEN AND RICE - EATING IN AN INSTANT
From eatinginaninstant.com
CUBAN CHICKEN RICE BOWL - HEALTHY MEAL PREP
From thecreativebite.com
ONE POT CUBAN CHICKEN AND RICE RECIPE – MY ROI LIST
From myroilist.com
CUBAN CHICKEN & RICE - BUT I DIGEST... - SCOTT SCHALIN BLOG
From scottschalin.com
CUBAN ARROZ CON POLLO - CHICKEN & RICE - CASABLANCA COOKS
From casablancacooks.com
CUBAN RICE WITH CHICKEN :: QUICK AND SIMPLE RECIPES
From rosacooking.com
CUBAN RECIPES
From uvupbh.twoj-rower.pl
CUBAN-STYLE CHICKEN RICE BAKE - BERRY SWEET LIFE
From berrysweetlife.com
INSTANT POT CUBAN CHICKEN AND RICE (ARROZ CON POLLO)
From lanaunderpressure.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SHEET PAN CUBAN CHICKEN AND BLACK BEAN RICE BOWL.
From halfbakedharvest.com
CUBAN ARROZ CON POLLO - A SASSY SPOON
From asassyspoon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love