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
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
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
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
ARROZ CON POLLO
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.
ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g
MY FAVORITE ARROZ CON POLLO CUBANO
I know there are already a number of recipes for this, but this one really is a little different and really is awfully good. Leaving the chicken on the bone makes it more flavorful and juicier. You can use jarred pimento, but it's not that hard to roast the sweet pepper yourself and it tastes much better. You can reduce the garlic and leave out the hot pepper, but I think a little zing is a good thing. The basic recipe is thanks to Maria Josepha Lluria de Higgins. Cooking time includes marinating time.
Provided by Chef Kate
Categories Chicken
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Chop the garlic on a cutting board.
- Sprinkle the salt and pepper over the garlic and, with a fork, mash the garlic/salt/pepper into a paste.
- Combine the garlic paste, orange juice and lemon juice.
- Wash and pat dry the chicken breasts.
- Place chicken and garlic/juice mixture in a large zip-lock bag or into a glass dish with a cover.
- Refrigerate for at least one hour, turning the chicken pieces in the marinade midway through the hour.
- Heat the oil over medium heat in a paellera or wide, shallow pan.
- Remove chicken from marinade, reserving the marinade.
- Blot the chicken dry with paper towels and brown the pieces in the hot oil.
- If necessary, do this in batches--allow the individual pieces to brown on both sides.
- Remove and set browned chicken aside.
- In the same oil, saute the onion and green pepper about three minutes until onion is translucent.
- Add the broth, saffron, tomato paste, hot pepper, reserved marinade and the chicken and simmer for about three minutes.
- Add the rice and stir just enough to cover the rice with liquid.
- If the rice is not covered, add enough wine to cover.
- Simmer, uncovered, until the liquid is absorbed and the rice is cooked, about thirty minutes.
- If necessary, add additional broth and/or wine.
- When the chicken is almost done, warm the peas.
- When the rice is cooked, remove from heat and garnish the dish with the peas and roasted red pepper strips.
BAKED ARROZ CON POLLO
The original recipe was longer and used chicken pieces, but this is my quick and easy version! I hope you enjoy, it is packed with flavor!
Provided by Barenakedchef
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute veggies in oil.
- Add broth, tomatoes and bay leaf.
- Bring to a boil.
- Spread rice in a 9X13 casserole pan.
- Pour hot liquid over all, stir well.
- Add chicken, mix.
- Bake at 350° for one hour.
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
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
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- En una olla grande a fuego medio, coloca el aceite y saltea el pollo hasta que quede dorado de ambos lados. Sazona con sal, pimienta y una pizca de comino. Retira el pollo una vez que haya perdido la grasa. Reserva.
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