Best 6 Aruban Rice With Chicken Recipes

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Aruban rice with chicken is a flavorful and colorful dish that is perfect for a weeknight meal. It is made with rice, chicken, vegetables, and a flavorful sauce. The rice is cooked in a flavorful broth made with chicken stock, onion, garlic, and bell peppers. The chicken is seasoned with a blend of spices and then cooked until tender. The vegetables are also cooked until tender and then added to the rice. The sauce is made with a combination of soy sauce, oyster sauce, and fish sauce. It is simmered until thickened and then poured over the rice and chicken. Aruban rice with chicken is a delicious and easy-to-make dish that is sure to please the whole family.

In addition to the main recipe, the article also includes recipes for making Aruban rice with shrimp, Aruban rice with vegetables, and Aruban rice with tofu. These variations are all just as delicious and easy to make as the main recipe, so you can choose the one that best suits your taste.

Let's cook with our recipes!

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.

CHICKEN KABSA RECIPE



Chicken Kabsa Recipe image

Kabsa is widely recognized as the national dish of Saudi Arabia, but is eaten across the Middle East.

Provided by Chef Tariq

Categories     Chicken

Time 1h5m

Number Of Ingredients 23

6 Chicken Thighs/Legs
2 tbsp Vegetable Oil
2 Cloves (whole)
⅛ tsp Nutmeg
⅛ tsp Cumin
⅛ tsp Coriander
½ tsp Saffron
¼ tsp Cardamom
½ tsp Cinnamon
½ tsp Allspice
¼ tsp White Pepper
½ tsp Dried Lime Powder
2½ tsp Salt
¼ cup Butter
1 Onion (diced)
6 Garlic Cloves (minced)
¼ cup Tomato Paste
1 can Diced Tomatoes
2½ cups Basmati Rice
5 cups Chicken Broth
¼ cup Raisins
¼ cup Slivered Almonds
Pinch Black Pepper

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Place chicken pieces in a bowl, using your hands rub chicken with vegetable oil until well covered. Place on a try and bake for 30 minutes.
  • Mix all spices and salt in a small bowl.
  • Rinse the rice in a sieve with running water until water runs clear.
  • Meanwhile melt butter in a pan, saute onions, and garlic until translucent and soft. Add diced tomatoes, and tomato paste. Create sauce.
  • Add the chicken and stir until well coated with the tomato sauce.
  • Add rice and spices. Mix well.
  • Add chicken broth, and bring to a boil.
  • Reduce heat to a simmer. Cover loosely, leaving a gap for steam to escape.
  • Cook for roughly 20 minutes until you have cooked the rice.
  • Toast slivered almonds in a pan over medium high heat until browned.
  • Spoon rice onto a serving dish placing the chicken pieces on top. Sprinkle with browned almonds, raisins, and a pinch of black pepper.
  • Add more salt and pepper to taste.

Nutrition Facts : Calories 724 kcal, Carbohydrate 77 g, Protein 27 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 131 mg, Sodium 2032 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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.

ARUBAN RICE WITH CHICKEN



Aruban Rice With Chicken image

An easy, simple way to fix rice from the Caribbean island of Aruba! Great served with a lettuce and tomato salad.

Provided by Sharon123

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rice
2 1/4 cups water
1 (14 1/2 ounce) can chicken broth (1 3/4 cup)
1 chicken leg
1/2 onion
1/2 green pepper, diced
2 celery ribs, diced
1 tomatoes, chopped
2 tablespoons olive oil
salt & pepper

Steps:

  • Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed.
  • Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes.
  • Once chicken and rice are ready, shred the chicken from the bone.
  • Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes.
  • Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy!

Nutrition Facts : Calories 523.6, Fat 13.1, SaturatedFat 2.7, Cholesterol 34.6, Sodium 394.9, Carbohydrate 81.5, Fiber 2.5, Sugar 2.4, Protein 16.9

KIRSTEN'S CUBAN CHICKEN AND RICE



Kirsten's Cuban Chicken and Rice image

I am half Cuban, and I remember my grandmother making this dish for us every time she came to visit. I have scoured the internet for different recipes, finally settling on this one that I have made my own. It is a spicier, warm-your-soul version that is full of flavor and a hit every time I make it!

Provided by LucyLoo224

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h5m

Yield 8

Number Of Ingredients 21

2 bone-in chicken breast halves, cut in half widthwise
2 bone-in chicken thighs, skin removed
2 bone-in chicken legs, skin removed
kosher salt and freshly ground black pepper to taste
1 pinch crushed red pepper, or to taste
¼ cup olive oil, or more as needed
½ cup diced white onion
1 (1.41 ounce) package sazon seasoning
2 tablespoons sofrito
1 teaspoon minced garlic, or more to taste
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon adobo seasoning
¼ teaspoon ground turmeric
1 pinch cayenne pepper
2 cups long-grain white rice
1 (32 ounce) carton low-sodium chicken broth
1 (4 ounce) can diced green chiles
10 pimiento-stuffed green olives, drained and sliced

Steps:

  • Season both sides of the chicken pieces in salt, pepper, and crushed red pepper.
  • Heat olive oil in a wide nonstick pot over medium heat. Add chicken, and brown for 8 to 10 minutes per side, working in batches if necessary. Remove to a plate.
  • Add onion and saute until it just starts to turn brown, about 7 minutes. Add sazon, sofrito, garlic, cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, thyme, adobo, turmeric, and cayenne pepper; cook until fragrant, about 1 minute. Add rice and stir until all grains are coated with oil and spices. Return the chicken to the pan, then add chicken broth, chiles, and olives. Stir and bring to a boil.
  • Cover the pot with a tight-fitting lid and reduce heat to low. Cook, without lifting the lid, until all liquid is absorbed, rice is tender, and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 492.6 calories, Carbohydrate 39.9 g, Cholesterol 117.7 mg, Fat 16.2 g, Fiber 1.2 g, Protein 43.5 g, SaturatedFat 3.6 g, Sodium 1374.5 mg, Sugar 1.3 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 for Making Aruban Rice with Chicken:

- Use high-quality ingredients for the best flavor. Look for fresh chicken, flavorful rice, and ripe vegetables. - Marinate the chicken in a flavorful mixture of spices and herbs before cooking. This will help to infuse the chicken with flavor and make it tender. - Cook the rice according to the package directions. If you are using a rice cooker, be sure to follow the manufacturer's instructions. - Sauté the vegetables until they are tender but still have a little bit of crunch. - Add the chicken and rice to the vegetables and stir to combine. - Season the dish with salt and pepper to taste. - Serve the Aruban rice with chicken immediately, garnished with fresh herbs and a squeeze of lime juice.

Conclusion:

Aruban rice with chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of flavorful chicken, tender rice, and fresh vegetables makes this dish a surefire hit. With its vibrant colors and bold flavors, Aruban rice with chicken is sure to be a favorite in your household. So next time you're looking for a flavorful and easy-to-make dish, give Aruban rice with chicken a try. You won't be disappointed!

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