BAKED CHICKEN YELLOW RICE RECIPE RECIPES

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CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RIC…



Cuban Baked Chicken with Sweet Peppers and Yellow Ric… 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

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

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.

Nutrition Facts : Calories 583, FatContent 15 grams, SaturatedFatContent 4.5 grams, CholesterolContent 186 milligrams, SodiumContent 380 milligrams, CarbohydrateContent 47 grams, FiberContent 3 grams, ProteinContent 62 grams

BAKED STUFFED WHOLE CHICKEN RECIPE - MAGIC SKILLET



Baked Stuffed Whole Chicken Recipe - Magic Skillet image

Roast chicken with rice and apricots.Whole chicken stuffed with rice and apricots baked in oven.

Provided by Slava Bond

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 8

Number Of Ingredients 7

apricots
celery
chicken
chicken broth
lemon juice
rice
thyme

Steps:

  • Preheat the oven to 375°F(190°C).
  • In a medium-size cooking pot over moderately low heat, bring 3 cups of the chicken broth, the onion, and celery to a simmer. Cover and cook for 5 minutes.
  • Stir in the rice, apricots, and thyme, and cook, covered for 20 minutes or until all liquid is absorbed. Stir in 1 tablespoon of the lemon juice and set aside.
  • Rub the chicken with the remaining lemon juice and pepper, and spoon the rice-and-apricot stuffing loosely into the body cavity. Spoon the extra stuffing into a small casserole that has been coated with the cooking spray; drizzle with the remaining chicken broth and cover with aluminum foil. Truss the chicken, place chicken breasts side up on a lightly greased rack in a roasting pan, and roast, uncovered for 1¼-1½ hours or until a leg moves easily in the hip socket. Place the casserole of extra stuffing in the oven for the final 30 minutes of roasting.
  • Remove the roast chicken, along with the casserole of extra stuffing, from the oven and let stand for 10 minutes. Transfer the roast chicken to a warm platter and remove the trussing strings. Serve with green vegetables.

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CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES
Let the oven do all the hard work with this simple chicken traybake recipe.
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 301 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
    3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
    4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
    5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
    6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
See details


CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RIC…
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.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category main-dish
Calories 583 per serving
  • 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.
See details


BAKED STUFFED WHOLE CHICKEN RECIPE - MAGIC SKILLET
Roast chicken with rice and apricots.Whole chicken stuffed with rice and apricots baked in oven.
From magicskillet.com
Reviews 2.5
Total Time 2 hours 10 minutes
Cuisine American
  • Remove the roast chicken, along with the casserole of extra stuffing, from the oven and let stand for 10 minutes. Transfer the roast chicken to a warm platter and remove the trussing strings. Serve with green vegetables.
See details


CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES
Let the oven do all the hard work with this simple chicken traybake recipe.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 301 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
    3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
    4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
    5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
    6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
See details


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Dec 13, 2021 · The distinction between roasting a whole chicken versus baking chicken pieces is important for this recipe. With a roasted chicken, you're looking to raise up the bird as much as …
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See details


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See details


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See details


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