Arroz Con Pollo Cuban Chicken With Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARROZ CON POLLO (RICE WITH CHICKEN)

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16



Arroz con Pollo (Rice with Chicken) image

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.

1/4 cup olive oil
12 bone-in, skin-on chicken pieces (6 drumsticks and 6 thighs)
Kosher salt and freshly ground black pepper
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
3 bay leaves
1/2 cup diced tomato
4 cups chicken stock
One 12-ounce bottle lager beer
2 cups arborio rice
1 cup frozen peas, thawed
1 pimiento, chopped

ARROZ CON POLLO - CUBAN STYLE

Make and share this Arroz Con Pollo - Cuban Style recipe from Food.com.

Provided by Chef Marisol

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13



Arroz Con Pollo - Cuban Style image

Steps:

  • Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
  • Heat chicken broth.
  • In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
  • Don't cook the chicken completely. Take chicken out and set aside.
  • To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
  • Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
  • When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
  • Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
  • Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.

Nutrition Facts : Calories 892.5, Fat 18.1, SaturatedFat 4.3, Cholesterol 72.6, Sodium 2238.2, Carbohydrate 103.6, Fiber 5.3, Sugar 6, Protein 40.5

1 lb boneless chicken breast
6 (12 ounce) bottles beer
1 (12 ounce) arborio rice
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons salt
2 tablespoons pepper
5 cups hot chicken broth
2 medium onions, chopped fine
1 small green pepper, chopped fine
2 fresh garlic cloves, chopped fine
4 tablespoons corn oil

ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)

Provided by Food Network

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 17



Arroz con Pollo Borrachera (Drunk Chicken and Rice) image

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.

1/2 tablespoon salt
1/2 tablespoon black pepper
3 pounds of chicken, approximately, cut into small pieces
2 cups white rum
1/2 cup lime juice
3/4 cup Spanish olive oil
1 large onion, peeled, sliced
1 large green bell pepper, julienned
1 large red bell pepper, julienned
6 garlic cloves, minced
15 ounces crushed tomatoes
5 cups chicken broth
5 strands saffron or bijol
3 cups arborio rice, uncooked
1 small can young peas
1 small jar pimientos, julienned
Chopped parsley, for garnish

ARROZ CON POLLO

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11



Arroz con Pollo image

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
  • Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
  • Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
  • Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

3 bone-in, skin-on chicken thighs
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup long-grain rice
1/4 cup finely chopped onion
1 tablespoon minced garlic
One 8-ounce can tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 chicken bouillon cube

CHICKEN WITH RICE (ARROZ CON POLLO)

Provided by Daisy Martinez

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20



Chicken with Rice (Arroz con Pollo) image

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.

1/4 cup Achiote Oil, recipe follows
1 (3 to 4-pound) chicken, cut into 10 pieces
Fine sea or kosher salt and freshly ground black pepper
1/2 cup Sofrito, recipe follows
1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 teaspoon ground cumin
Pinch ground cloves
4 cups long-grain rice
5 cups homemade or store-bought reduced-sodium chicken broth
2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
1 cup olive oil
2 tablespoons achiote (annatto) seeds, see Cook's Note*
2 medium Spanish onions (about 12 ounces), cut into large chunks
3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see Cook's Note*), optional
4 leaves culantro (see Cook's Note*), optional
3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks

ARROZ CON POLLO (CUBANO)

In Cuba, "arroz con pollo" has the same status of a national dish. But even among serious cooks, the rules for constructing it are changing. The freshly made pastes (adobo and recaito), as well as the flavor-intensive olives, capers, and pimientos, still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. Plantanos fritos (sautéed sweet bananas) are the classic accompaniment to this dish

Provided by Witch Doctor

Categories     One Dish Meal

Time 7h30m

Yield 5-8 serving(s)

Number Of Ingredients 30



Arroz Con Pollo (Cubano) image

Steps:

  • Cut the chicken into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, a back piece, and 4 breast pieces. Reserve the neck, back, and wing tips for stock.
  • Mix all the ingredients for the adobo and rub over the remaining pieces. Refrigerate several hours or overnight, or let sit at room temperature 1 hour to absorb the flavors.
  • Meanwhile, make the stock. Put the neck, back, and wing tips (and giblets if you like) in 4 cups of water with the garlic, onion, celery, and cilantro. Cook uncovered 2 to 3 hours, then strain out the solids and return the stock to the pot.
  • Coarsely chop the recaito ingredients, then process them together in a food processor until finely minced but not watery.
  • Heat the oil over medium heat in a large, wide, heavy bottomed saucepan, Dutch oven, or skillet. Add salt pork and cook 3 to 5 minutes. Remove any solid fat pieces but leave the meat in the pot. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and sausage pieces and cook another 10 minutes to brown all pieces on both sides.
  • Remove and set aside. Add the recaito and cook 5 minutes. Add tomato sauce, then 3 cups hot stock (or 1 ½ cups stock and 1 ½ cups beer). Add the cumin, paprika, chili powder, turmeric and bay leaf and the rice. Bring to a boil. Return chicken to the pan. Stir in the olives and some salt, if needed. Reduce heat and boil gently, uncovered, until all the surface water disappears (Cuban cooks say to cook uncovered until the rice is dry). With a wooden spoon, turn up the rice from the bottom of the pot.
  • Reduce heat to very low, cover the pot, and cook for 1 hour, uncovering briefly every 15 minutes to turn up the rice from the bottom of the pan.
  • Turn the rice and chicken onto a serving platter and garnish with the pimiento strips and the peas. Scrape up the pegao (the bottom crust) with a spatula (it will come off in pieces) and pass in a separate serving dish or scatter the pieces around the edges of the platter. It should be crisp and colored anywhere from gold to brown, but not burned.

Nutrition Facts : Calories 659.7, Fat 24.3, SaturatedFat 5.6, Cholesterol 52.7, Sodium 1381, Carbohydrate 83.7, Fiber 7.6, Sugar 10, Protein 22

1 roasting chicken, cut up as directed
1 smoked kielbasa, sausage, cut in 2 inch pieces
2 teaspoons olive oil
2 large garlic cloves, minced
1 tablespoon oregano
1 teaspoon vinegar or 1 teaspoon freshly squeezed lime juice
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, smashed flat
1 small onion, coarsely chopped
1 stalk celery, cut up
4 -5 sprigs cilantro
4 cups water
1 small onion
2 italian green peppers or 1 green bell pepper, cored and seeded
6 aji dulce chilies, if available, cored and seeded
1 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon turmeric
1 bay leaf
3 sprigs cilantro, to taste
3 tablespoons olive oil
1/4 cup salt pork, diced
1 (8 ounce) can tomato sauce
12 ounces beer
2 cups medium grain white rice
18 pimento stuffed olives, cut in half
1 (4 ounce) jar pimiento strips
1 cup peas (fresh or frozen)

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



Arroz con Pollo (Chicken and Rice) image

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.

1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
¾ cup green bell pepper, finely chopped
1 ½ teaspoons Goya Minced Garlic
1 ½ cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
¼ cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
½ cup Goya Frozen Peas, thawed

ARROZ CON POLLO

Categories     Blender     Chicken     Poultry     Rice     Tomato     Bake     Sauté     Dinner     Spice     Saffron     Pea     Party     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 27



Arroz con Pollo image

Steps:

  • Prepare chicken:
  • Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
  • Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
  • Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
  • Prepare rice and bake arroz con pollo:
  • Put oven rack in middle position and preheat to 350°F.
  • Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
  • While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
  • Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
  • Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
  • Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
  • Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.

For chicken
3 large garlic cloves, coarsely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon vegetable oil
1 tablespoon unsalted butter
For rice
1 lb onions, chopped (2 1/2 cups)
2 green bell peppers, chopped
3 large garlic cloves, minced
1/4 teaspoon crumbled saffron threads
1/4 cup dry white wine
2 teaspoons ground cumin
2 teaspoons salt
1 Turkish or 1/2 California bay leaf
1 (14- to 15-oz) can diced tomatoes, including juice
1 1/2 cups low-sodium chicken broth (12 fl oz)
1 1/2 cups water
2 cups long-grain white rice (3/4 lb)
1 cup frozen baby peas (not thawed; 5 oz)
1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed
1/4 cup drained chopped bottled pimientos (2 oz), rinsed
Special Equipment
a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)

ARROZ CON POLLO (CUBAN CHICKEN)

Make and share this Arroz Con Pollo (Cuban Chicken) recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18



Arroz Con Pollo (Cuban Chicken) image

Steps:

  • Sprinkle chicken with salt and pepper, and 1 tsp oregano.
  • Heat oil in a large Dutch oven oven medium-high heat.
  • Season chicken pieces with salt and pepper.
  • Add in the chicken and brown on all sides.
  • Remove the chicken from the pan; drizzle with lime juice, cover; keep warm.
  • Add in the chopped onion, bell pepper, crushed chili flakes and chopped garlic to the pan, saute over medium heat until tender (about 5 minutes).
  • Stir in 1/2 tsp oregano, tumeric and cumin; cook 1 minute, stirring constantly.
  • Stir in the rice and ham, cook 1 minute; increase heat to medium.
  • Add in the chicken broth and tomatoes (with the liquid); bring to a boil.
  • Add in the chicken (nestling into the rice mixture); cover, reduce heat, and simmer for 18 minutes, or until the liquid is almost absorbed.
  • Season with salt and pepper to taste.
  • Stir in the peas; cover and cook for 3 minutes.
  • Remove from the heat; let stand uncovered for 5 minutes.
  • Sprinkle with olives.

Nutrition Facts : Calories 668.3, Fat 30.4, SaturatedFat 8.1, Cholesterol 159.2, Sodium 457.3, Carbohydrate 51.9, Fiber 3.9, Sugar 5.8, Protein 44.1

6 chicken drumsticks (skin left on or off)
6 chicken thighs (skin left on or off)
salt and pepper
1 -2 teaspoon dried oregano, divided
2 teaspoons dried chili pepper flakes (or to taste)
2 -3 tablespoons oil
2 tablespoons fresh lime juice
2 large onions, chopped
1 small green bell pepper, chopped
2 tablespoons chopped fresh garlic
1 -2 teaspoon ground turmeric
3/4 teaspoon cumin
1 1/2 cups rice, uncooked
1 cup diced cooked ham
2 1/4 cups chicken broth
1 (14 ounce) can diced tomatoes, undrained
1/2 cup frozen green pea, thawed
1 cup chopped pimento stuffed olive

ARROZ CON POLLO - YELLOW RICE & CHICKEN

A friend wrote this recipe down for me years ago when I was learning to cook cuban food.... it is my " go-to " when I make yellow rice & chicken... the original is water stained and well used - so it was time to store it here for the future.

Provided by Mom2Danny

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12



Arroz Con Pollo - Yellow Rice & Chicken image

Steps:

  • Season chicken with complete seasoning or you can just use salt and pepper
  • Fry chicken skin side down in small amount of oil until lightly browned.
  • Dice up onion and bell pepper and chop garlic.
  • Add the onion,pepper and garlic to pot with 1/2 cup of cooking wine and the bullion cube.
  • Cover and cook until chicken is done.
  • Add rice and the can of beer and the 2 teaspoons of bijol, return to a boil then lower heat to simmer and cover pot for about 20 minutes until rice is cooked . You can add more beer or wine if needed.Stir in peas and garnish with the strips of pimento.

Nutrition Facts : Calories 1211.2, Fat 54, SaturatedFat 15.4, Cholesterol 243.9, Sodium 429.6, Carbohydrate 96, Fiber 6, Sugar 6.3, Protein 68.3

1 whole chicken, cut up
1/2 onion, diced
1/2 bell pepper, diced
3 garlic cloves, minced
8 ounces pimentos or 8 ounces red peppers, sliced into strips
8 ounces peas, drained
1/2 cup cooking wine
2 teaspoons bijol seasoning
1 chicken bouillon cube
2 cups medium grain rice
12 ounces beer
2 teaspoons complete seasoning

CLASSIC ARROZ CON POLLO

A quick and easy way to make a delicious Cuban dish that makes a whole meal. Serve with salad and a fresh loaf of Cuban bread. Enjoy!

Provided by carole in orlando

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Classic Arroz Con Pollo image

Steps:

  • Season chicken thighs with Adobo and pepper.
  • Place olive oil in a large skillet with a tight fitting lid.
  • Saute the chicken in oil until lightly brown on both sides.
  • Remove chicken, add the onion and green peppers and saute until tender.
  • Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
  • Add the chicken broth and water.
  • Nestle the chicken pieces in the rice mix to partially cover the chicken.
  • Cover the skillet tightly, and simmer for 20 to 25 minutes.
  • Add the peas and pimientos and stir in gently.
  • Cover, and simmer 5 minutes more.
  • The rice should be tender and the liquid mostly absorbed.
  • Remove from the heat and let stand 5 minutes.
  • Serve.

6 boneless skinless chicken thighs
1 tablespoon olive oil
3/4 cup chopped onion
3/4 cup chopped green pepper
10 ounces vigo brand yellow rice (should be Vigo)
1 cup chicken broth
1 1/2 cups water
1 cup frozen baby peas
2 tablespoons chopped pimiento, drained
adobo seasoning
pepper

More about "arroz con pollo cuban chicken with rice recipes"

CUBAN ARROZ CON POLLO - CHICKEN & RICE - CASABLANCA COOKS
Add tomatoes, broth, wine, Bay leaf, all spices, and 1 1/2 teaspoons salt & 1/4 teaspoon pepper. Stir, cover and bring to a quick boil over high …
From casablancacooks.com
5/5 (6)
Estimated Reading Time 6 mins
Servings 6
Total Time 40 mins
  • Dry chicken pieces well with paper towels and season generously with salt, pepper, and garlic powder to taste.
  • Heat oil at medium-high heat in a large, wide saucepan with 2-3 inch sides or in a Dutch oven (choose a pan with a lid). Once oil is hot, add chicken pieces. Brown for 3-4 minutes per side or until a light brown color is achieved. Remove chicken to a plate.
  • Add onion and green pepper to same saucepan where chicken was cooked. Saute until softened, about 3 minutes. Add minced garlic and saute for about 30 seconds more.
  • Add tomatoes, broth, wine, Bay leaf, all spices, and 1 1/2 teaspoons salt & 1/4 teaspoon pepper. Stir, cover and bring to a quick boil over high heat.
cuban-arroz-con-pollo-chicken-rice-casablanca-cooks image


ARROZ CON POLLO (CUBAN CHICKEN AND RICE) - COOK2EATWELL
Make the arroz con pollo. Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine. Add the chicken back to the pot. …
From cook2eatwell.com
5/5 (2)
Calories 505 per serving
Category Main Course
  • Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken, skin side down. Cook the chicken for 5 minutes, then turn and cook for another 5 minutes.
  • Do not wash the pot. Set it back over medium heat and add the onions. Cook the onions for 2-3 minutes, stirring frequently.
arroz-con-pollo-cuban-chicken-and-rice-cook2eatwell image


CUBAN CHICKEN WITH RICE - ARROZ CON POLLO - SIMPLE, EASY ...
Sauté the bacon in a large frying pan. Reduce heat to low and let the fat render out of the bacon -- about 10 minutes. Meanwhile, season the chicken lightly with salt, pepper and a little cumin. Once the fat is released, remove the bacon, …
From icuban.com
cuban-chicken-with-rice-arroz-con-pollo-simple-easy image


ARROZ CON POLLO RELLENO {"STUFFED" CHICKEN & RICE} - THE ...
Sautee, stirring frequently, until softened and fragrant, about 6 to 8 minutes. Add olives/pimentos, peas, tomato sauce, tomato paste, and shredded chicken. Stir to thoroughly …
From thekitchenprepblog.com


ARROZ CON POLLO - SWEET TEA - THYME
Once the oil is shimmering hot, place the chicken in skin side down and cook until browned, about 4 to 5 minutes. then flip and cook an additional 4-5 minutes. Remove from pan …
From sweetteaandthyme.com


7 CHICKEN AND RICE RECIPES FROM AROUND THE WORLD - THE ...
Adas Polo o Morgh (Persian-Style Lentil Rice With Chicken). A bit of saffron to bring on a golden hue and aroma, onions sautéed until silky, with hearty lentils, warm spices and a …
From washingtonpost.com


BEST RESTAURANTS TO EAT IN HAVANA CUBA? – AUTENTICACUBA
The rice and beans side dish is a must-try for most Cuban homes. It is a healthy alternative to the chicken breast. In large portions, it’s usually prepared as a black bean and …
From autenticacuba.com


ARROZ CON POLLO–CUBAN CHICKEN WITH RICE, BY LE MAN AND ...
Let us know how it turns out for you (and if Cuban food isn’t quite your thing, go here for a few more recipe ideas). Arroz con Pollo Adapted from Gourmet. Serves 8. …
From thesmallthingsblog.com


MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS KITCHEN
Add the rice. Bring the mixture to a simmer, then fold in the rice, peas, and olives (if using). Add your browned chicken on top. Simmer & serve. Reduce the heat to low, cover the …
From ambitiouskitchen.com


ARROZ CON POLLO A LA CHORRERA (CUBAN CHICKEN + RICE) - A ...
Add chicken stock, wine, tomato sauce, annatto powder, bay leaf, granulated bouillon, oregano, cumin, salt, and pepper. Bring to a boil. Add the chicken back into the pot. …
From asassyspoon.com


FOOD FOR THOUGHT: ARROZ CON POLLO EDITION – THE SCARLET ...
What makes the chicken and rice combination from Maria’s come out on top for me is the way the chicken and rice hold hands together as they dance on my tongue. The special …
From thesandb.com


ARROZ CON POLLO - CHICKEN.CA
Set seared chicken aside on a clean plate. Deglaze the skillet with ¼ cup (60 mL) dark beer; scrape up any brown bits stuck to the skillet. Add the red pepper, onion, garlic and cumin; stir …
From chicken.ca


ARROZ CON POLLO - A TRADITIONAL CUBAN RICE DISH WITH CHICKEN
This is one of the dishes most often cooked in Cuba for family meals or to share with friends. A colourful culinary treat, a good arroz con pollo incorporates the values and the beauty of our …
From cubaplusmagazine.com


ARROZ CON POLLO (RICE WITH CHICKEN) - IDONTCOOK
Cook for 5 minutes. After the garlic and onion are slightly cook, add the sazon goya, rice, Chicken stock, tomato juice. chicken stock, and the tomato paste. Bring to boil the mix …
From idontcook.club


ARROZ CON POLLO (RICE WITH CHICKEN) | CUBAN RECIPES AND FOOD
Let it simmer in 30 minutes. While cooking place the annatto seeds in a sauce pan with ¼ cup of chicken cooking liquid. Simmer for 4-5 minutes. Boil the chicken mixture. Stir in …
From recipescuban.wordpress.com


CUBAN RECIPES | ARROZ CON POLLO A LA CHORRERA
Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture. Let marinate at least 15 minutes. Heat the oil in a large …
From cubanrecipes.org


ARROZ AMARILLO CON POLLO (YELLOW RICE WITH CHICKEN) RECIPE ...
In a large pot over medium heat, add the oil and sauté the chicken until golden on both sides. Season with salt, pepper and a pinch of cumin. Remove the chicken once it has …
From chefspencil.com


CHICKEN AND YELLOW RICE (ARROZ CON POLLO)
Pour in your chicken stock, beer, salt, and saxon packets. Add your chicken back to the pot including any juices. Bring to a full rolling boil for 2 minutes. Reduce heat to low and …
From cocoandash.com


ARROZ CON POLLO/ CHICKEN WITH RICE CUBAN STYLE DALEEEEE ...
VIEWS: 87 8 0
From recipes.social


A CUBAN FEAST: ARROZ IMPERIAL CON POLLO | HELLO NUTRITARIAN
Incorporate the mayo to your cooked rice and make sure to mix well. Directions: Wash chicken and place in stock pot with enough water to cover the chicken. Add 1 onion …
From hellonutritarian.com


ARROZ CON POLLO - CHICKEN & RICE - GOYA FOODS
Step 1. 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 …
From goya.com


CUBAN ARROZ CON POLLO RECIPE (VIDEO) - A SPICY PERSPECTIVE
Set a large 7-8 quart sauté pan (or dutch oven) over medium heat. Add the oil. Once hot, place the chicken pieces to the pan. Brown the chicken on all sides, rotating every 2-3 …
From aspicyperspective.com


FROM THE CUBAN KITCHEN: ARROZ CON POLLO – CHICKEN WITH RICE
Return the chicken to the casserole with the sofrito, and cook for about 2 more minutes. Add the rice. Add the water, wine, saffron, tomato paste and salt and pepper. When the rice and …
From essentialpuree.com


CUBAN CHICKEN WITH RICE- ARROZ CON POLLO:CUBAN COOKBOOK
by Cuban Chef Arroz con Pollo Serves: 8 Notes: A great dish to serve at parties and family gatherings. Directions: Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons …
From cubancookbook.com


ARROZ CON POLLO - FOOD AND COOKING BLOG
Abundant and mouthwatering Arroz Con Pollo with tasty tomato taste, juicy chicken, tender rice, great deals of herbs and spices, a lot of lime juice, and a handful of …
From thomaszinsavage.com


ARROZ CON POLLO ~ RICE WITH CHICKEN - HISPANIC FOOD NETWORK
In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. 3 cups chicken stock, pinch oregano, 1 tsp salt, 1 tbsp …
From hispanicfoodnetwork.com


CUBAN ARROZ CON POLLO - CUBAN RECIPES
Directions: In a large pot over medium-high heat, add the oil and sauté the chicken, browning on both sides. Season with salt, pepper and dashes of cumin. Remove chicken once fat has …
From cubanrecipes.org


POLLO CAMPERO CHICKEN COPYCAT RECIPE - THERESCIPES.INFO
One pan Peruvian green chicken and rice, or green arroz con pollo, made with an easy, flavorful green sauce and packed with delicious veggies. Top with fresh cilantro, avocado, …
From therecipes.info


ARROZ CON POLLO: ARROZ CON POLLO RECETA - DE SU MAMA
Instructions. Saute the chicken in a large pot, browning on both sides. Season with salt, pepper, and dashes of cumin. Remove chicken once the fat has been released. Add a little olive oil to …
From desumama.com


CHICKEN AND RICE CUBAN STYLE - ADRIANA'S BEST RECIPES
Stir and add the rice. Incorporate the chicken stock, the chicken bouillon, and two and a half cups of warm water. Stir slowly and cover with a lid. Let the rice cook for 15 to 20 minutes. As …
From adrianasbestrecipes.com


ARROZ CON POLLO (CHICKEN AND RICE) - MISSION FOOD …
Preheat the oven to 325°F. 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 …
From mission-food.com


CUBAN ARROZ CON POLLO - A SASSY SPOON
Instructions. First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin. In a wide Dutch oven or large pot with a heavy bottom and a lid, heat …
From asassyspoon.com


CUBAN CHICKEN AND AND RICE RECIPE - ARROZ CON POLLO
Add chicken broth, beer, cumin, oregano, black pepper and a pinch of Bijol. Taste broth for seasoning and modify if necessary. Raise temperature to allow broth to come to a boil and let …
From gourmetbetty.com


CUBAN CUISINE: " ARROZ CON POLLO" RECIPE (RICE & CHICKEN ...
cocina cubana: receta para un buen “arroz con pollo”. Creo que uno de los más queridos de los platos de pollo en Cuba, es el Arroz con Pollo que puede hacer cualquier comida especial. …
From thecubanhistory.com


SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE ...
Begin by sprinkling chicken pieces with salt and pepper. Then brown them in a large skillet in the oil. Once chicken pieces are browned, remove them from the skillet and …
From spanishfoodguide.com


INSTANT POT ARROZ CON POLLO (CHICKEN WITH RICE) - PRESSURE ...
Instructions. Add the oil and butter to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Once the butter’s melted, add in the saffron and allow it to sauté in the …
From pressureluckcooking.com


ONE POT ARROZ CON POLLO (CHICKEN AND RICE DISH) – SAUCY ...
ADD your chicken legs to the hot oil and sear 6 min per side. REMOVE the chicken legs and set aside. ADD to the pan your onions and bell pepper slices. Saute for 5 …
From saucylipsfoods.com


Related Search