ARROZ CON POLLO
Arroz con Pollo is a traditional Cuban dish made with chicken and yellow rice. Like many Cuban dishes, it's not fancy but it is hearty, soul-satisfying comfort food.
Provided by Elizabeth
Categories Main Course
Time 1h25m
Number Of Ingredients 18
Steps:
- Trim any excess fat from the chicken and season with 1 teaspoon of salt.
- Add 1½ teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl. Stir the seasoning mix to combine.
- Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken, skin side down. Cook the chicken for 5 minutes, then turn and cook for another 5 minutes.
- Remove the pot from the heat. Remove the chicken from the pot and set on a plate or pan. Loosely cover the chicken with a piece of foil, to keep it warm.
- Do not wash the pot. Set it back over medium heat and add the onions. Cook the onions for 2-3 minutes, stirring frequently.
- Add the garlic, tomato paste and the prepared seasoning mix (1½ teaspoon of salt, oregano, paprika, turmeric, cumin and black pepper) to the pot. Stir well until combined. and cook for 1-2 minutes, stirring frequently.
- Carefully, add the white wine to the pot and stir, while gently scraping any bits off the bottom. Cook for 1 minute, or until most of the wine cooks out.
- Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine.
- Add the chicken back to the pot. Arrange it so that it's not stacked.
- Raise the heat to high and bring the liquid to a boil. Stir the rice frequently while waiting for the liquid to come to a boil.
- Once boiling, lower the heat to medium and simmer for 8-10 minutes, stirring occasionally.
- The rice should now be visible on the surface and should not sink to the bottom of the pot when stirred.
- Give everything a good stir. Lower the heat to low, cover and cook the chicken and rice for 20 minutes. Stir after 10 minutes, then stir again after the 20 minutes.
- Taste a little bit of the rice. If it needs a salt, this is the time to add it. As a reference, we added ½ teaspoon of salt to ours. Stir well.
- Raise the heat to medium-low and slowly add the beer, while stirring. Cover and cook the chicken and rice for 10 minutes. Lower the heat to low and cook another 10 minutes.
- Taste the rice, if it's still not done, cover and let it steam another 15 minutes or until done.
- Garnish with the sweet peas, if desired.
Nutrition Facts : Calories 505 kcal, Carbohydrate 47 g, Protein 22 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 1666 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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 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 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.
CUBAN-STYLE YELLOW RICE
Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice. It's traditional to garnish yellow rice with pimentos, but I don't like them so I don't. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo.
Provided by Mombabe
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
- Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 26.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 205.6 mg, Sugar 0.6 g
CUBAN CHICKEN
Make and share this Cuban Chicken recipe from Food.com.
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts in a gallon sized zip bag or a large bowl with lid.
- In a medium bowl, combine all other ingredients for the marinade. Pour the marinade over the chicken and place in the refrigerator for several hours or overnight.
- Heat a large skillet over medium high heat. Saute the chicken until it is cooked through and no longer pink, and nicely browned outside.
- Garnish with lime wedges; serve with yellow rice and black beans.
ONE-POT SPANISH CHICKEN AND YELLOW RICE
An easy one-pot meal that tastes gourmet for nights you just don't feel like cooking!
Provided by Kel Kel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
- Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 49.4 g, Cholesterol 58.5 mg, Fat 12.6 g, Fiber 1.6 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 810.5 mg, Sugar 3.5 g
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