One Pan Cuban Chicken And Rice 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!

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.

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.

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 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 WITH YELLOW RICE

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.

KIRSTEN'S CUBAN CHICKEN AND RICE

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).