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Cuban Chicken And Yellow Rice

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Cuban Chicken And Yellow Rice
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Makes: 6 servings adjust



  • 14 cup Olive Oil
  • 1 12 cups Onion, chopped
  • 1 cup Green Pepper, chopped
  • 1 clove Garlic, pressed

Step 1

In a large dutch oven, saute the onions and green peppers in olive oil until slightly softened. Add the garlic for the last minute or so and saute just until fragrant.


  • 3 cups Chicken Stock
  • 12 ounces Beer, i usually use labatts but any regular beer would work
  • 8 ounces Tomato Sauce
  • 2 Dried Whole Bay Leaves
  • 12 teaspoon Dried Oregano
  • 1 teaspoon Ground Turmeric
  • 1 pinch Saffron Threads, (optional)
  • 1 tablespoon Beef Soup Base, better than bouillon brand preferred
  • 12 teaspoon Kosher Salt, or to taste
  • 1 teaspoon Black Pepper, or to taste
  • 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces (can substitute cut up boneless, skinless thighs or pork sirloin chops/steaks)

Step 2

Add chicken stock, beer, tomato sauce, bay leaves, oregano, turmeric, saffron (if using), beef soup base, salt and pepper to the dutch oven and stir. Add chicken pieces. Bring to a boil, cover and reduce heat to a simmer. Simmer for 20 minutes.


  • 14 ounces Medium Grain White Rice, goya brand preferred

Step 3

Remove lid and bring contents back up to a boil. Stir in rice, cover and reduce heat to low. Simmer until rice is tender, about 20-30 minutes.

Step 4

Uncover the pot and gently stir the rice from the bottom up. If too much liquid remains, put the lid back on and simmer on low, for a few more minutes. Stir gently again and repeat as necessary. You are looking for a fairly moist consistency but shouldn't be so moist as to be soupy.


  • 1 cup Frozen Peas

Step 5

Remove pot from burner and add the frozen peas. Cover and let sit for a couple minutes to allow the steam to thaw the peas. Stir and serve.

Step 6

Note: Can add a few drops of tabasco sauce to your plate for some heat, if desired.
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