Best Cuban Chicken With Moros Y Cristianos Recipes

Moros y Cristianos (Cuban Rice and Beans) image

Provided by A Messy Cook

Categories White Rice

Time 55m

Yield 10 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 cup minced onion
3 cloves garlic, minced
1/2 cup tomato sauce
1 (15 3/4 ounce) can chicken broth
2 (15 ounce) cans black beans, rinsed and drained
2 -3 cups cooked crumbled turkey sausage
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 bay leaf
4 cups cooked white rice
1 cup diced bell pepper
parmesan cheese (optional)

Steps:

Heat oil in pan and saute onion and garlic for 2 minutes.
Add tomato sauce and broth and bring to boil.
Add next six ingredients (beans through bay leaf) and bring to boil.
Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.

Moros Y Cristianos image

Provided by Valeria

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14

1 (15 ounce) can black beans
1/4 cup olive oil
2 1/2 cups white onions, diced
2 1/2 cups green peppers, seeded and chopped
4 garlic cloves, crushed and chopped
3 teaspoons ground cumin
1 teaspoon oregano
1 bay leaf
2 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon black pepper
4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
3 cups long-grain white rice

Steps:

Use a large, eight-quart covered stockpot. Heat the olive oil over low-medium heat, then add the onion and garlic pepper and keep stirring them until they are tender. Add garlic and fry another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf and vinegar. Cook for about five minutes, stirring gently.
Add the chicken stock and rinsed rice. Bring to a boil, reduce heat to low, cover and cook about 20 to 30 minutes, or until rice is fully cooked.
Finally, add salt and pepper until it tastes just right. Remove the bay leaf, serve hot.

Nutrition Facts : Calories 361.8, Fat 7.5, SaturatedFat 1.3, Cholesterol 3.2, Sodium 651.9, Carbohydrate 62.6, Fiber 4.9, Sugar 4.8, Protein 10.4

One-Pan Cuban Chicken with Rice and Beans image

Provided by Martha Stewart

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

1/4 pound thick-cut bacon (about 3 slices), cut into 1/4-inch pieces
6 bone-in, skin-on chicken thighs
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
1/2 green bell pepper, diced
5 cloves garlic, thinly sliced
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
2 1/2 cups low-sodium chicken broth
1 3/4 cups cooked black 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.