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.
ARUBAN RICE WITH CHICKEN
An easy, simple way to fix rice from the Caribbean island of Aruba! Great served with a lettuce and tomato salad.
Provided by Sharon123
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed.
- Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes.
- Once chicken and rice are ready, shred the chicken from the bone.
- Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes.
- Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy!
Nutrition Facts : Calories 523.6, Fat 13.1, SaturatedFat 2.7, Cholesterol 34.6, Sodium 394.9, Carbohydrate 81.5, Fiber 2.5, Sugar 2.4, Protein 16.9
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
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.
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