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Cuban Baked Chicken with Sweet Peppers and Yellow Rice Recipe

Cuban Baked Chicken with Sweet Peppers and Yellow Rice

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Average Rating:

Total Reviews: 10

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  • on March 20, 2013

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    This was fantastic!! I made it last night my husband loved it and the kids ate it all. I followed the recipe but the only things I changed was the turmeric, I only had red curry paste so I used that I added more rice and I didn't have pea's I also used picnic ck which was very inexpensive. The aroma in the house was great! This is a keeper my family wants me to make this more often and so do I. Easy to make

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  • on February 18, 2013

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    We loved this recipe....it's easy and who doesn't like a one dish meal to simplify life occasionally. I followed the recipe to a 't' except I added about a 1/2 cup drained and rinsed black beans after the ingredients were added thru the rice. Stirred them in well and continued to cook the rice a little on cook top as directed before topping with chicken and going into the oven. We were glad for the beans for another texture and flavor. I think I'll make the leftovers into soup by pulling some chicken apart and adding some chicken broth.















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  • on October 08, 2012

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    Excellent recipe. I increased the rice to 1 1/2 cups with a slight increase in cumin and tumeric and liquid. Family and friends loved it, said it had a true Latin flavor. Easy, one-pot meal.

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  • on September 11, 2012

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    My husband and I don't eat red meat or pork, so chicken get's pretty borning after awhile, so yesterday before leaving to work I took some chicken legs out of the freezer and right before leaving from work I thought what am I going to do with them and I found this recipe.....this recipe was so good and in my husbands words, this is definitely a keeper. I used all Chicken Legs and didn't have an Turmeric so I used some yellow curry, which is basically the same thing with some additional spices. I also used Long Grain Jasmine Rice.....let's just say, I can't wait until lunch today, my office is going to smell some kind of wonderful!!! I definitely will be making this one again!!!

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  • on July 27, 2012

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    This is amazingly delicious with a gorgeous color.
    Next time I might cook it a little bit longer to make the rice more fluffy. Also I will put more salt. Another change I'll make is open the lid and move the chicken to the top to let it's skin get crispy.

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  • on May 05, 2012

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    This dish was fantastic!!!

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  • on April 18, 2012

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    I cooked this wonderful recipe but instead of chicken i used pork chops and it was great. It tasted just like my mothers recipe. Love it! Thanks so much :-

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  • on February 23, 2012

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    Loved this dish! Easy, inexpensive, and a wonderful mellow Cuban flavor! This will become a staple in our home!

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  • on January 06, 2012

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    This dish is excellent! I love chicken and yellow rice but the recipe I have used for years is not for a weeknight preparation since it takes a couple of hours because it requires marinating the chicken, having fresh sofrito, etc. I was able to whip up this recipe in under an hour. I added 1/2 cup more rice and I used 4 legs, 4 thighs and 4 wings, therefore I used a full teaspoon of cumin and tumeric and it was perfect. I also seasoned the chicken a little more aggressively by using Paul Prudhomme's "Chicken Magic" (it is awesome stuff prior to browning it. And I cooked it totally on the stovetop. This is my new favorite recipe -- I could cook this every night of the week!

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  • on October 26, 2011

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    Just ate this tonight! SO good! My husband had two helpings. I only had green pepper and I added mushrooms and fresh asparagus instead of peas. I cooked it on top of the stove instead of in the oven. I get tired of packaged yellow rice, so I was happy to find this recipe and will definitely make it often.

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