Best Cuban Chicken And Yellow Rice Recipes

Cuban Baked Chicken with Sweet Peppers and Yellow Rice image

Provided by Food Network Kitchen

Time 1h

Number Of Ingredients 12

1 chicken, cut into 8 pieces (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup medium- or long-grain rice
1 3/4 cups low-sodium chicken broth
1 cup peas, thawed frozen or cooked fresh

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 YELLOW RICE image

Number Of Ingredients 10

2 - tablespoons olive oil
4 - 4 ½ lb whole chicken
Coat the chicken with fresh ground black pepper
1-tablespoon sea salt
2-quarts water
2- 14 oz cans chicken broth
2 - tablespoons crushed garlic
1 - 10 - ounce package yellow (saffron) rice mix
Half of a 1-lb package of frozen green peas (do not thaw)
3 roasted red bell peppers (from a jar) - diced into large chunks

Steps:

Pour the 2 quarts of water and the 2 cans of chicken broth into a large pot over moderately high heat. Rinse the whole chicken under cold water and pat dry. Coat chicken with fresh ground black pepper and place in pot. Add sea salt and bring to a boil. Turn down the heat and simmer (partially covered with the lid) for approximately 3 hours or until the meat begins to fall off the bone. Remove chicken from broth and set aside to cool. Add garlic and rice Strip chicken meat from the bone and add to pot 15 minutes later add peas and diced roasted red peppers Cook until peas are soft. Taste for salt and pepper and adjust as needed and serve. Meal is best when served with fresh Cuban bread and real butter