CHICKEN AND RICE CUBAN STYLE OR "ARROZ CON POLLO"
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
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
COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS
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
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.
CUBAN CHICKEN
An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!
Provided by MJodyH
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
- Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 27.7 g, Cholesterol 52.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 2.6 g, Sodium 1013.2 mg, Sugar 18 g
CUBAN COCONUT CHICKEN
Categories Chicken Pepper Poultry Bake Quick & Easy
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
CUBAN OCONUT CHICKEN RECIPE
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE
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.
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CUBAN CHICKEN AND BLACK BEAN QUINOA BOWLS | HBH
From halfbakedharvest.com
4/5 (165)
Total Time 1 hr
Category Main Course
Calories 819 per serving
- To a blender, add the cumin, 3 cloves garlic, red chile, pinch of pepper, 3/4 cup orange juice, lime juice + lime zest, honey, soy sauce and cilantro. Blend until everything is finely chopped and smooth. Next, add the chicken to a bowl or a ziplock bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for 20 minutes, or even overnight, in the marinade.
- Meanwhile, work on the quinoa. Heat a large high sided skillet over medium-high heat. Once hot add the oil and onion. Cook for 5-10 minutes or until the onion is soft. Add the red pepper and quinoa, cook another five minutes until the red pepper is soft and the quinoa is lightly toasted. Now pour in 3 cups of water or chicken broth, bring the mixture to a boil, cover and then simmer over low heat for 25-30 minutes or until the quinoa is cooked and fluffy. Once the quinoa is done cooking, scoot it over to the side and add another drizzle of oil to the skillet if needed, add the black beans, garlic, salt and pepper. Cook until warmed through. Alternately, you may just stir the black beans into the quinoa.
- While the quinoa cooks, fry the bananas. Remove the peels from the bananas and slice into 1/2 inch thick slices. Set a skillet over medium to medium-high heat and add the oil. Lay down your banana slices and sprinkle with chili powder if using, fry for 4-5 minutes on each side. Be sure to watch the heat and turn it down if the bananas are browning too quickly. You want enough heat to caramelize and brown the slices, but you don't want them to burn. Remove from the skillet and place on a plate. Sprinkle with sea salt.
CHICHARRONES DE POLLO - JO COOKS
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4.7/5 (36)
Calories 371 per serving
Category Appetizer, Dinner, Main Course
CUBAN MOJO CRIOLLO MARINADE AND DRESSING — THE CURIOUS COCONUT
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Estimated Reading Time 7 mins
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5/5 (13)
Total Time 8 hrs 40 mins
Category Dinner
Calories 496 per serving
- Blend the orange juice and zest, lime juice and zest, garlic, coconut oil, cilantro leaves, oregano, cumin, and salt, and pepper together in a blender or food processor.
MANGO CURRY WITH ORGANIC CHICKEN
From desumama.com
5/5 (2)
Estimated Reading Time 4 mins
Category Food Culture
Total Time 30 mins
- To make the mango curry chicken recipe, start by frying the chicken pieces in the sesame oil on high until just undercooked. Remove from heat and set aside.
- Add a bit of coconut oil to the pan, as well as the onion and bell pepper and cook until soft. Add garlic, ginger, and spices. Stir well to incorporate everything together and cook for a few more minutes.
- Next, add the vinegar, 1 chopped mango, and coconut milk. Bring to a boil, then reduce heat for 5 minutes.
CUBAN SHRIMP COCONUT SOFRITO AND RICE - PINEAPPLE AND COCONUT
From pineappleandcoconut.com
Servings 6
Total Time 30 mins
- Rinse the rice until the water runs clear. Add the rice and water in a sauce pan and bring to a boil. Cover pan with lid and simmer for 15 min. Turn off heat and let rice steam for 5 minutes. Fluff with a rice paddle. For a little more flavor chicken broth can be substituted for the water.
- In a large sauté pan heat 1 tablespoon of the oil and cook the shrimp for one minute only, 30 seconds a side. Remove from pan. Add the other tablespoon of oil then the contents of the two jars of Sofrito sauce. Bring to a simmer while stirring. Slowly add in the cup of coconut milk while stirring. Once simmering add the shrimp back in and cook for another 5 min on medium-low until the shrimp are cooked. Total time to cook about 10 minutes.
- To make the rice mold: Take a small cup size bowl and pour a little oil on a paper towel and rub the inside of the bowl well with the oiled paper towel. Pack 3/4 a cup of rice well into the bowl then unmold onto a plate. Repeat for how ever many servings you make.
CUBAN-STYLE CHICKEN RICE BAKE - BERRY SWEET LIFE
From berrysweetlife.com
Cuisine American, Cuban, Spanish
Total Time 1 hr
Category Chicken Skillet
Calories 536 per serving
- In a large frying pan or oven-safe skillet, heat coconut oil and fry onion for about 5 minutes until starting to brown, add the garlic and bell peppers and fry for another 5 minutes. Now add cayenne pepper, cumin, turmeric, ginger, basil and mixed herbs and fry for 1 minute.
- Push everything to the side of the pan and fry the rice for 4 minutes until going golden, add tomato paste and cook for 1 minute. Add diced tomato and water, bring to a boil, then turn heat down to a gentle simmer for 20 minutes.
- Stir in the chicken and simmer for a further 20 - 25 minutes or until the rice and chicken are cooked through and the sauce is thick.
AUTHENTIC CUBAN FOOD (20 BEST CUBAN FOOD DISHES AND 5 ...
From hoohla.cooking
Estimated Reading Time 5 mins
- Ropa Vieja with fried plantains. Ropa vieja with fried plantains is among Cuba’s and one of most-loved dishes. It is a simple and tasty way to feed a crowd.
- Arroz a la Cubana – rice with fried banana and a egg. Arroz a la Cubana is a rice dish popular in Cuba. Its ingredients are rice, fried plantain or banana, egg, and tomato sauce.
- Traditional Cuban rice with black beans and pepper. It is a simple side dish in the Cuban style. You can take canned black beans but I highly suggest dried black beans – take 1 pound of black beans and soak them overnight.
- Cuban beef picadillo with potatoes. Cuban beef picadillo with fried potatoes is a classic Cuban dish. It is made with ground beef with a base of sofrito.
- Fufu de platano Cubano. Fufu de platano Cubano is one of the simplest Cuban recipes. This is a cheap side dish that perfectly combines most of the foods.
- Cuban caldo gallego – white bean soup. Cuban Caldo Gallego is loaded with white beans, smoked ham, meat, and vegetables. This soup came to Cuba from Spain and became a popular Cuban food.
- Cuban Mojo marinated pork. This is a simple recipe for slow cooker mojo Cuban pork. I love slow cooker recipes and this Cuban pork is packed with flavor and very easy to make.
- Cuban bread. Traditional Cuban bread is delicious. It is very similar to a French baguette and has a crisp crust. It is great in a Cuban sandwich or as an accompaniment to a meal.
- Traditional Cuban sandwich with cheese, ham and fried pork. The Cuban sandwich is very popular street food. It originated among the working classes in the late 1800s and early 1900s.
- Rice with black beans and grilled pineapple. So simple and tasty grilled pineapple with rice and beans. Add a bit of honey-soy dressing for an ideal taste!
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