Chicken And Yellow Rice Cuban Style Recipe

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Vacation in a meal!

Servings: 12


Cost per serving $1.19 view details


  1. Heat 2 Tbsp. oil over moderate heat in heavy non-iron 10 inch frying pan till warm (not smoking).
  2. Cook chicken 2 or 3 pieces at a time until pale gold, adding more oil when necessary, then transfer to heavy flame-proof casserole with tight cover.
  3. Adjust heat to moderately high.
  4. Add in onion, green pepper and garlic to warm drippings in pan; cook, stirring till onion turns gold.
  5. Stir in tomato, blend and spoon mix over chicken.
  6. Add in lemon juice, bay leaf, minced parsley, salt and warm sauce.
  7. Add in saffron to 1 1/4 c. of stock, bring to a boil and simmer 5 min.
  8. Add in to chicken, cover casserole and simmer over low heat till chicken is tender, 15 to 20 min. (Meanwhile preheat oven to 325 degrees.)
  9. Bring remaining stock to a boil and add in to chicken.
  10. Add in rice, bring to a boil once more, then cover casserole tightly and transfer to oven.
  11. Bake for 20 min (till rice is tender and liquid is absorbed).
  12. Uncover and garnish with peas, pimento and parsley sprigs.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 356g
Recipe makes 12 servings
Calories 525  
Calories from Fat 254 48%
Total Fat 28.28g 35%
Saturated Fat 7.4g 30%
Trans Fat 0.0g  
Cholesterol 116mg 39%
Sodium 518mg 22%
Potassium 527mg 15%
Total Carbs 32.35g 9%
Dietary Fiber 3.1g 10%
Sugars 2.99g 2%
Protein 33.49g 54%
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