Arroz Con Pollo Cuban Chicken Recipes

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.

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.

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.

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.

Steps:

• Rinse and pat the chicken pieces completely dry with paper towels. Season generously with salt and pepper. In a heavy ovenproof casserole, heat the lard or bacon fat over medium heat. Add the salt pork and, stirring frequently, cook until it is crisp and golden and has rendered all its fat. With a slotted spoon, transfer the pork to paper towels to drain and add the chicken pieces to the casserole. Using heavy kitchen tongs, brown the chicken pieces quickly and evenly, turning to brown all sides. Transfer the chicken to a platter and set aside.
• Pour off and discard all but a thin film of fat from the casserole and add the butter. Increase the heat to medium and when the pan is hot, throw in the noodles. Cook them, stirring almost constantly, until they are browned, 6 to 8 minutes. Immediately reduce the heat to low and add the onion. Cook for 4 to 5 minutes more, stirring occasionally, until the onions are softened. Add the garlic, paprika, and tomatoes and cook uncovered, stirring frequently, for about 5 minutes, or until most of the liquid has evaporated and the mixture is thickened. Return the chicken pieces and salt pork to the casserole.
• Add the rice, peas, boiling water, saffron, and 1 teaspoon salt. Stir together gently but thoroughly and bring to a boil over high heat. Reduce the heat to low, cover, and simmer very gently for 20 to 25 minutes, or until the chicken is tender and done all the way through with no trace of pink remaining. The rice will have absorbed all the liquid. Stir in the parsley, cover again and let stand for 5 minutes before serving.

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.

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.

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.

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.

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.