Best 4 Cuban Baked Chicken With Sweet Peppers And Yellow Rice Recipes

Are you looking for an exciting recipe to spice up your next dinner party? Explore the vibrant flavors of Cuban baked chicken with sweet peppers and yellow rice, a delicious and easy-to-prepare dish that combines the zesty Caribbean flavors. This recipe will take you on a culinary adventure as you learn how to create a tantalizing dish with tender chicken, sweet and juicy peppers, and aromatic yellow rice. Let's dive into the world of Cuban cooking and create a memorable meal that will impress your friends and family!

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN CHICKEN AND RICE

Cuban Chicken and Rice image

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
One 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped, divided
1 green bell pepper, chopped, divided
1 tablespoon chopped garlic
1 tablespoon chile powder
3 cups long grain rice
One 8-ounce can tomato sauce
3/4 cup olives stuffed with pimentos, drained
1 tablespoon chopped cilantro

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 BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE

Cuban Baked Chicken with Sweet Peppers and Yellow Rice image

Tender cuts of chicken are browned and cooked with aromatics, bell peppers, spices, rice and peas in this mouthwatering one-pot feast referred to as arroz con pollo in Cuba and other parts of Latin America. We use turmeric and cumin for a bright pop of color instead of the typical sazón seasoning or homemade spice mix.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Number Of Ingredients 12

Ingredients

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.

Nutrition Facts : Calories 583, Fat 15 grams, SaturatedFat 4.5 grams, Cholesterol 186 milligrams, Sodium 380 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 62 grams

CUBAN CHICKEN WITH YELLOW RICE

Cuban Chicken With Yellow Rice image

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

Ingredients

2 tablespoons olive oil
4 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups hot water
1 medium garlic clove, minced
1 (10 ounce) package yellow rice
1/2 lb frozen peas, do not thaw
2 roasted red peppers, chopped

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.

BAKED CUBAN CHICKEN

Baked Cuban Chicken image

This recipe was inspired by a take-out restaurant in Florida and perfected by my mother. For all of you who are looking for a different way to have your chicken, try this recipe! A favorite in this household. Serve with rice and peas or quartered roast potatoes.

Provided by misskim

Categories World Cuisine Recipes Latin American Caribbean

Time 2h5m

Yield 6

Number Of Ingredients 14

Ingredients

2 (8 ounce) bone-in chicken breasts, cut in half
2 bone-in chicken thighs
2 chicken drumsticks
1 onion, chopped
¾ cup lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons minced garlic
¾ teaspoon ground allspice
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon red pepper flakes
1 pinch salt and ground black pepper to taste
cooking spray
1 tablespoon vegetable oil

Steps:

Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir thoroughly. Cover and refrigerate for 1 hour, or overnight.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top.
Bake in the preheated oven until juices run clear, about 40 minutes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 9.5 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 0.9 g, Protein 28.4 g, SaturatedFat 3.3 g, Sodium 217.7 mg, Sugar 3.6 g

Tips:

For a more authentic Cuban flavor, use sofrito, a flavorful sauce made with tomatoes, onions, peppers, and garlic.
If you don't have time to make yellow rice, you can use plain white rice instead.
If you don't have a Dutch oven, you can use a large baking dish instead.
Be sure to preheat your oven before baking the chicken and rice.
Serve the chicken and rice with a side of black beans and a salad for a complete meal.

Conclusion:

Cuban baked chicken with sweet peppers and yellow rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a flavorful and satisfying dish that is sure to please the whole family. With its vibrant flavors and colors, this dish is sure to be a hit at your next gathering. So next time you're looking for a new and exciting recipe, give Cuban baked chicken with sweet peppers and yellow rice a try. You won't be disappointed!