Best 9 Cuban Chicken With Yellow Rice Recipes

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Cuban chicken with yellow rice is a traditional and flavorful dish that captures the vibrant culture of Cuba. The combination of tender chicken, savory spices, and aromatic yellow rice creates a delightful and satisfying meal. Whether you're looking to explore the culinary heritage of Cuba or simply seeking a delicious and easy-to-make dish, Cuban chicken with yellow rice is an excellent choice.

Let's cook with our recipes!

CHICKEN AND RICE CUBAN STYLE OR "ARROZ CON POLLO"



Chicken and Rice Cuban Style or

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

1 tablespoon olive oil plant-based butter ((recommend Country Crock plant-based products))
1 teaspoon olive oil
2 bay leaves
2 chicken breasts, deboned and cut into chunks
2 garlic cloves, chopped
1 piquillo pepper, chopped
1/2 cup Spanish olives, sliced
1 pinch saffron
1 teaspoon yellow rice condiment
1 pinch black pepper
1 tablespoon chicken bouillon
2 cups long grain rice ((recommend Mahatma Rice))
1 cup chicken stock ((canned or homemade))
3 cups warm water
2 cups frozen peas
3 tomatoes on the vine, sliced
1 cucumber, peeled and sliced
1 teaspoon mayonnaise ((recommend Hellman's Real Mayonnaise))
1 pinch italian seasoning
4 cups cold water
1/2 cup Lipton Aguas Frescas pineapple mango flavor
1 cup frappe ice
2 slices pineapple, cut into chunks
2 cherries
1 scoop vanilla ice cream ((we recommend Breyer's ice cream))
4 strawberries, sliced
4 coconut cookies

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 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

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.

CUBAN CHICKEN AND YELLOW RICE



Cuban Chicken and Yellow Rice image

I go to a monthly scrapbooking party and this is a recipe that one of the other ladies shared with us.

Categories     Poultry     Other     Other Poultry     Dinner     Poultry Dinner

Yield 24

Number Of Ingredients 7

4 pcs cooked chicken
1- 5.5 oz Chorizo sausage
7oz Diced Pimentos
16oz Frozen green peas
16oz pkg Vigo yellow rice
Large container chicken broth
Salt & pepper to taste

Steps:

  • Cut cooked chicken into small pieces. Cut cooked Chorizos sausage into small pieces. In large pot, add chicken broth in lieu of water for rice. Bring to a boil. Add rice and seasonings, salt and pepper and cook for 1 min. on boil. Then add chicken, pimento, sausage, peas. Bring back to boil and cover and simmer for 20-22 mins. Fluff with fork and serve with buttered Cuban bread and applesauce.

Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories

CUBAN CHICKEN AND RICE



Cuban Chicken and Rice image

Provided by Sandra Lee

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

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

Provided by Food Network Kitchen

Categories     main-dish

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



Cuban Chicken image

Make and share this Cuban Chicken recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Lunch/Snacks

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

3/4 lb chicken breast (sliced, approximately 3 breasts)
3 limes (juice and zest)
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried onion
1 1/2 teaspoons garlic powder
1 tablespoon soy sauce
1 pinch crushed red pepper flakes
lime wedge (to garnish)

Steps:

  • Place chicken breasts in a gallon sized zip bag or a large bowl with lid.
  • In a medium bowl, combine all other ingredients for the marinade. Pour the marinade over the chicken and place in the refrigerator for several hours or overnight.
  • Heat a large skillet over medium high heat. Saute the chicken until it is cooked through and no longer pink, and nicely browned outside.
  • Garnish with lime wedges; serve with yellow rice and black beans.

CUBAN-STYLE YELLOW RICE



Cuban-Style Yellow Rice image

Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice. It's traditional to garnish yellow rice with pimentos, but I don't like them so I don't. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo.

Provided by Mombabe

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 24

Number Of Ingredients 9

4 cups long grain rice
8 cups water
1 small onion, minced
2 teaspoons salt
⅛ teaspoon annatto powder
⅛ teaspoon paprika
black pepper to taste
1 cup frozen peas, thawed
1 (4 ounce) jar sliced pimento peppers, for garnish

Steps:

  • Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
  • Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 26.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 205.6 mg, Sugar 0.6 g

EASY CHICKEN AND YELLOW RICE



Easy Chicken and Yellow Rice image

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Provided by Noty661

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

5 ½ cups water
1 tablespoon chicken bouillon granules
4 skinless, boneless chicken breast halves
1 green bell pepper, diced
¼ cup olive oil
1 (16 ounce) package yellow rice
1 pinch ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
  • Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
  • Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS



One-Pan Cuban Chicken with Rice and Beans image

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

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.

Tips:

  • Use a heavy-bottomed pot or Dutch oven. This will help to evenly distribute the heat and prevent the chicken from sticking.
  • Brown the chicken before simmering. This will give the chicken a nice color and flavor.
  • Use a flavorful cooking liquid. The cooking liquid will add flavor to the chicken and rice. A good option is to use a combination of chicken broth, water, and white wine.
  • Add vegetables to the pot. Vegetables such as onions, carrots, and celery will add flavor and nutrition to the dish.
  • Use the right amount of rice. The amount of rice you use will depend on how many people you are serving. A good rule of thumb is to use 1 cup of rice for every 2 cups of cooking liquid.
  • Cook the rice until it is tender. The rice should be cooked until it is tender but still has a slight bite to it.
  • Serve the chicken and rice with a flavorful sauce. A good option is to use a simple tomato sauce or a creamy mushroom sauce.

Conclusion:

Cuban chicken with yellow rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the rice is fluffy and flavorful. This dish is sure to please everyone at the table.

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