ONE PAN CUBAN CHICKEN AND RICE
Tender, roasted chicken thighs nestled in a bed of rice, black beans, and peppers, gently seasoned with cumin and topped with a fresh pineapple salsa. I'm sure you'll love this one pan Cuban chicken and rice as much as I do!
Provided by Rachel Gurk
Categories Main Dish
Time 2h
Number Of Ingredients 16
Steps:
- Preheat oven to 375ºF. In a large ovenproof skillet (that has a cover available), brown bacon over medium-high, about 10 minutes. Transfer to a paper towel lined plate.
- Season chicken with 1 teaspoon cumin, salt, and pepper. Add to bacon grease in hot skillet, skin side down. Brown one side only in skillet, about 13 minutes; transfer to plate (chicken won't be cooked through at this point).
- Remove grease from skillet. Add 3 tablespoons broth, onion, and bell pepper. Deglaze pan by scraping the bottom as the vegetables cook. Cook, stirring, until translucent, 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and cooked bacon; season with ½ teaspoon salt (see note). Nestle in chicken, skin-side up.
- Cover and transfer to oven. Roast until liquid is absorbed, rice is tender, and chicken is cooked through, about 1 hour. Leaving cover on, let set 10-15 minutes. The rice will continue to cook as it steams.
- While chicken is in oven, make salsa. Mix together pineapple, red bell pepper, cilantro, and orange juice in small bowl.
- Serve with pineapple salsa and chopped cilantro, if desired.
Nutrition Facts : ServingSize 2 thighs, Calories 412 kcal, Carbohydrate 44 g, Protein 26 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 1330 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 10 g
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
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.
SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
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