ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)
Arroz con pollo is a classic, one-pot Cuban chicken and rice dish made with juicy chicken thighs, fluffy yellow rice, tomato sauce, chicken broth, sofrito, and spices. There are several variations of this traditional Latin American dish but this one is from my Cuban family. It's the easiest comfort food dinner recipe that practically makes itself!
Provided by Jamie Silva
Categories Dinner
Time 55m
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 1 serving, Calories 422 kcal, Carbohydrate 36.3 g, Protein 24 g, Fat 21.4 g, SaturatedFat 4.6 g, Cholesterol 90 mg, Sodium 492 mg, Fiber 2.5 g, Sugar 4.1 g
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.
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
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.
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.
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.
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ONE POT CUBAN CHICKEN AND RICE RECIPE
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5/5 (7)Total Time 55 minsCategory Main CourseCalories 597 per serving
- In a medium bowl, combine the garlic powder, onion powder, coriander, cumin, lime zest and juice, salt and pepper. Add the olive oil and stir to form a paste. Add the chicken and toss to coat. Set aside.
- Preheat the oven to 350 degrees F. Heat a dutch oven, saute pan, or any deep oven-safe pan with a lid over medium heat. Add the chopped bacon and cook until browned. Remove bacon to a plate and drain all but one tablespoon of the fat from the pan.
- Return the pan to the heat and place the chicken thighs in the pan. Sear on both sides until golden brown, and remove to a plate. If any black bits have accumulated in the bottom of the pan, wipe them out with a paper towel. Brown bits are fine!
- Add one tablespoon of olive oil to the pan and return to medium heat. Add the onions and peppers and cook until tender, 3-4 minutes.
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