ARROZ CON POLLO (CHICKEN AND RICE)
The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
- Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
- Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
- To serve, using fork, fluff rice; garnish with pimiento strips and peas.
CHICKEN WITH RICE (ARROZ CON POLLO)
Provided by Daisy Martinez
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
- When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
- Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
- Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
ARROZ CON POLLO (RICE WITH CHICKEN)
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
- Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
- Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
ARROZ CON POLLO (BAKED CHICKEN AND RICE)
A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.
Provided by PanNan
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle chicken with salt and pepper.
- In large oven proof skillet, heat oil over medium heat.
- Add chicken, brown on all sides, turning as needed for about 20 minutes.
- Remove chicken.
- Add onion, green pepper, tomatoes, garlic and rice.
- Saute 5 minutes, stirring frequently, until lightly browned.
- Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
- Bring to a boil.
- If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
- Arrange chicken on top.
- Cover with lid or aluminum foil.
- Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
- Add peas, and pimento or red peppers (if using) on top.
Nutrition Facts : Calories 650.9, Fat 28.8, SaturatedFat 6.7, Cholesterol 85, Sodium 1091.3, Carbohydrate 62.7, Fiber 8.6, Sugar 10.5, Protein 34.4
RICE WITH CHICKEN: ARROZ CON POLLO
Steps:
- Preheat oven to 350 degrees F.
- Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
- Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
- Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
- Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)
Provided by Food Network
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
- Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
- Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
- Garnish with peas, pimientos, and parsley and serve.
BROWN ARROZ CON POLLO (BROWN RICE AND CHICKEN)
Make and share this Brown Arroz Con Pollo (Brown Rice and Chicken) recipe from Food.com.
Provided by Karina A
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute chicken strips in nonstick skillet until white, about 5 minutes.
- Set aside and keep warm.
- In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
- Makes 6 servings.
ARROZ CON POLLO (CHICKEN WITH RICE)
Make and share this Arroz Con Pollo (Chicken With Rice) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes.
- Transfer the chicken to a platter.
- Sauté the sausage until browned, about 3 minutes.
- Transfer the sausage to the platter.
- Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
- Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes.
- Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf.
- Increase the heat to medium high, stir, and cook for 2 minutes.
- Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.).
- Give a toss and then let sit for 5 minutes before serving.
Nutrition Facts : Calories 1018.4, Fat 43.5, SaturatedFat 12.2, Cholesterol 164.5, Sodium 888.7, Carbohydrate 87.2, Fiber 2.9, Sugar 3.5, Protein 59.3
ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, garlic, salt, cumin powder, pepper powder, fresh oregano, fresh thyme, vegetable oil, onion, carrot, chorizo sausage, basmati rice, red bell pepper, green bell pepper, chicken broth, salt, saffron, beer, caper vinaigre, small capers, green pea, pimento-stuffed green olives, fresh cilantro
Provided by Jon Michelena
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Place the chicken bones in a pot with water to cook for 20 minutes and strain the liquid. Add the salt and saffron to the water so that it releases the color.
- Mix the spices in a bowl and season the chicken. Brown the chicken and set aside. Then, in the same pan, brown the onion with carrots and chorizos. Add the rice and stir together, browning.
- Add green peppers, red peppers, chicken, and boiling chicken broth with saffron and beer. Cover the pan and simmer for 17 minutes.
- After 17 minutes add peas, olives, capers and caper vinaigrette to the top of the dish. Cover and cook for 3 more minutes. Uncover, add the coriander and stir.
- Serve immediately.
Nutrition Facts : Calories 1467 calories, Carbohydrate 124 grams, Fat 72 grams, Fiber 3 grams, Protein 73 grams, Sugar 8 grams
PERUVIAN ARROZ CON POLLO (PERUVIAN RICE AND CHICKEN)
This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick. It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's - who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla.
Provided by Amber Berrocal
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
- Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
- Transfer mixture carefully to an electric blender and puree.
- Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
- Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 60.3 g, Cholesterol 32.8 mg, Fat 20.7 g, Fiber 3.7 g, Protein 18.6 g, SaturatedFat 3.6 g, Sodium 208.7 mg, Sugar 2 g
ARROZ CON POLLO (RICE WITH CHICKEN)
My neighbour gave me this recipe as we were renovating the kitchen and I didn't have an oven for 6 months. I cooked everything outside on the BBQ and luckily I had a Wok burner connected to the BBQ. This dish is very easy and very yummy. I think Arroz con Pollo means 'Rice with Chicken' in Spanish. Enjoy we did :)
Provided by Chef floWer
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown cubed chicken in some oil with the chopped garlic and onions.
- Add the chopped capsicum's sauté for a minute.
- Add the bay leaves, tomatoes and chicken stock.
- When the stock starts to boil stir in the rice and turmeric.
- Simmer low heat with the lid on until the rice is tender adding more stock if necessary. Stir regular. This will take 20-30 minutes approximately.
- Add beans and artichokes during the last 10 mins of cooking.
Nutrition Facts : Calories 527.6, Fat 8.8, SaturatedFat 1.8, Cholesterol 110.5, Sodium 381.7, Carbohydrate 64.4, Fiber 3.1, Sugar 6.5, Protein 44.3
LATINO-STYLE CHICKEN AND RICE AKA ARROZ CON POLLO
America's Test Kitchen, from the Episode: Dinner with a Spanish Accent. My husband saw this episode and asked me to make this. *To use long-grain rice instead of medium-grain, increase the water to 3/4 cup in step 2.
Provided by Alisa Lea
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Adjust oven rack to middle position and heat oven to 350°F
- Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.
- Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.
- Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175°F on instant-read thermometer, about 10 minutes longer.
- Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.
More about "arroz con pollo chicken and rice recipes"
ARROZ CON POLLO (CHICKEN AND RICE) - MISSION FOOD …
From mission-food.com
Cuisine CubanTotal Time 1 hr 10 minsCategory Main CourseCalories 597 per serving
- Season the chicken pieces with salt and pepper on both sides. Heat the olive oil over medium-high heat in an ovenproof, 6-quart heavy pot or Dutch oven until hot but not smoking. Add the green pepper to the oil. Working in batches, brown the chicken on both sides, 2 to 3 minutes per side. Set aside the browned chicken and repeat with the remaining pieces. Remove the green pepper and discard.
- To deglaze the pot, add the wine and bring to a simmer, scraping up the browned bits. Return the browned chicken to the pot. Add the remaining ingredients except for the rice, and half the beer and part of the pimientos to add at the end. Bring to a simmer.
- Stir in the rice and simmer over medium to medium-low heat for 10 minutes. Remove the pot from direct heat, cover with a tight-fitting lid, and set in the preheated oven, and bake until the rice is tender but still moist, about 15 to 20 minutes.
ARROZ CON POLLO (CHICKEN AND RICE) - MY COLOMBIAN …
From mycolombianrecipes.com
Ratings 135Category Main DishCuisine Colombian, LatinTotal Time 1 hr 20 mins
ARROZ CON POLLO OR CHICKEN RICE - LAYLITA'S RECIPES
From laylita.com
SUPER EASY AND DELICIOUS COSTA RICAN ARROZ CON POLLO …
From puravidamoms.com
SPANISH CHICKEN AND RICE (ARROZ CON POLLO) RECIPE
From thespruceeats.com
ARROZ CON POLLO - SIMPLY DELICIOUS
From simply-delicious-food.com
COSTA RICA ARROZ CON POLLO (CHICKEN WITH RICE)
From internationalcuisine.com
ARROZ CON POLLO RECETA - DE SU MAMA
From desumama.com
ARROZ CON POLLO - CHICKEN & RICE - GOYA FOODS
From goya.com
SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE …
From spanishfoodguide.com
5/5 (1)Total Time 1 hr 15 minsCategory Spanish Main CourseCalories 1204 per serving
ARROZ CON POLLO (RICE WITH CHICKEN) - FOOD NETWORK CANADA
From foodnetwork.ca
PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO) - ON TY'S PLATE
From ontysplate.com
ARROZ CON POLLO - CHICKEN AND RICE RECIPE - A COZY KITCHEN
From acozykitchen.com
ARROZ CON POLLO - CHICKEN & RICE - COSTA RICA
From costarica.com
ARROZ CON POLLO {RICE WITH CHICKEN} | LIL' LUNA
From lilluna.com
FOOD WISHES VIDEO RECIPES: THIS ARROZ CON POLLO RECIPE (CHICKEN …
From foodwishes.blogspot.com
ARROZ CON POLLO ~ RICE WITH CHICKEN - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
ARROZ CON POLLO (CUBAN CHICKEN AND RICE) - COOK2EATWELL
From cook2eatwell.com
ARROZ CON POLLO (PUERTO RICAN CHICKEN AND RICE) - BUDGET BYTES
From budgetbytes.com
ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) - LATINA MOM …
From latinamommeals.com
ARROZ CON POLLO -CHICKEN WITH RICE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
ARROZ CON POLLO - DINNER AT THE ZOO
From dinneratthezoo.com
ARROZ CON POLLO (PUERTO RICAN CHICKEN & RICE) - DELISH D'LITES
From delishdlites.com
ARROZ CON POLLO, LIGHTENED UP (LATIN CHICKEN AND RICE)
From skinnytaste.com
ARROZ CON POLLO RECIPE - QUICK FROM SCRATCH CHICKEN | FOOD & WINE
From foodandwine.com
CHICKEN WITH RICE (ARROZ CON POLLO) | FOODLAND ONTARIO
From ontario.ca
ONE POT ARROZ CON POLLO - MSN.COM
From msn.com
ARROZ CON POLLO (SPANISH CHICKEN AND RICE) | YELLOWBLISSROAD.COM
From yellowblissroad.com
ARROZ CON POLLO (RICE WITH CHICKEN) - THE SPLENDID TABLE
From splendidtable.org
MAMA’S PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO)
From ambitiouskitchen.com
ARROZ CON POLLO | HOW TO MAKE PUERTO RICAN CHICKEN AND RICE
From thenoshery.com
ARROZ CON POLLO PERUANO: PERUVIAN RICE WITH CHICKEN - EAT PERU
From eatperu.com
ARROZ CON POLLO (CHICKEN AND RICE) | MYPLATE
From myplate.gov
ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) - FOOD & WINE
From foodandwine.com
You'll also love