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Default Cuban Chicken (3) Collection

Cuban Style Chicken
Chicken and Rice-Cuban
Cuban Braised Chicken


* Exported from MasterCook *

Cuban Style Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken -- cut up
1 freshly ground black pepper -- to taste
1 tablespoon olive oil
1/2 cup onion -- chopped
1/2 cup green bell pepper -- chopped
1 jalapeno pepper -- seeded and chopped
1 clove garlic -- minced
1 teaspoon cumin
1 medium tomato -- seeded and chopped
1 tablespoon lemon juice
1 15 oz. can black beans

Sprinkle chicken with freshly ground pepper to taste. In a 12 inch
skillet, saute chicken in olive oil about three minutes on each side.
Remove from pan, set aside and keep warm.To pan drippings, add onion,
green pepper, jalapeno pepper and garlic. Cook two minutes, or until
onions are softened. Stir in cumin, tomatoes, lemon juice and black
beans. Return chicken to pan, cover and simmer 20 minutes. Remove lid
and continue to cook until chicken is done and juices run clear, about
10 minutes. Serve with rice.


* Exported from MasterCook *

Chicken and Rice-Cuban

Recipe By :Lada Fretz
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1 4 lb whole chicken -- cut up
salt and pepper -- to taste
1 onion -- finely chopped
3 cloves garlic -- minced
2 teaspoons bijol
2 cups rice
1 cup beer -- at room temperature
1/2 cup mayonnaise
20 Sicilian or Spanish olives -- chopped
1 red bell pepper -- roasted, cut into
thin strips
3 teaspoons capers -- chopped if large
1 cup fresh or defrosted frozen peas
2 hard cooked eggs -- sliced, Optional

Heat oil over medium heat in a large nonstick skillet. Sprinkle
chicken with salt and pepper, then add to skillet, turning to brown on
all sides. Remove chicken and set aside. Add onion and garlic to pan and
cook until soft and golden, about 5 - 10 minutes. Return chicken to pan.
Add 2 cups hot water, bijol and more salt and pepper if desired. Bring
to a boil, reduce heat and simmer 20 minutes, or until chicken is
cooked. Remove chicken and set aside to cool.
Bring remaining water to a boil, add rice, cover, reduce heat and
simmer until water disappears, about 10 - 15 minutes. Add beer, replace
cover and cook another 10 - 15 minutes, until rice is done and no
liquid remains in the bottom of the pan.
When chicken is cool enough to handle shred meat and discard skin
and bones.
To serve lay on third of the rice in a flat baking dish. Cover with a
third of the mayonnaise, then all the chicken. Next put half the
remaining rice, covered with half the remaining mayonnaise, half the
olives, half the pimento strips then half the capers. Top with
remaining rice, remaining mayonnaise, remaining olives, remaining
pimento, capers then cooked peas. If using sliced egg arrange on top
before adding peas. Serve warm.


* Exported from MasterCook *

Cuban Braised Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pound whole chicken
3/4 teaspoon Kosher salt
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon black pepper
2 cloves garlic -- minced
1/2 cup sour orange juice (see note)
1 medium onion -- thinly sliced
2 tablespoons olive oil

Wash chicken, dry and cut into serving pieces. Remove any excess fat
and discard. Place chicken into a large self sealing storage bag. In a
small bowl combine salt, oregano, cumin, pepper and sour orange juice.
Pour marinade over chicken, add onion, seal and marinate, refrigerated,
for 2 hours to overnight, turning occasionally.
Remove chicken from bag reserving marinade. In a large skillet, over
medium heat, brown chicken, in olive oil, on all sides, about 10
minutes. Turn heat to medium low and cook 10 minutes longer. Transfer
chicken to a plate and keep warm. Drain excess fat from skillet. Add
reserved marinade, with onion, to pan along with chicken. Bring to a
boil, reduce heat and simmer, covered, 30 minutes. Remove chicken to
platter and keep warm. Turn heat to high, bring pan juices to a boil,
scraping any browned bits from bottom of pan. When sauce has thickened
slightly pour over chicken or serve in a small bowl on the side.


Serving Ideas : Serve with fried plantains and white rice.

Notes :
If you cannot get sour orange juice you can make your own by
combining 1/4 cup lime juice with 1/4 cup orange juice.



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