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 (DOMINICAN STYLE CHICKEN & RICE)
One pot--so simple! My MIL, who is from the Dominican Republic, has ALWAYS made this. Every since the very first time she made it for me, it has been my FAVORITE dish. Even my kids, ages 12 & 5 and are incredibly picky, will eat this meal. We usually make it with a side salad and fried Plantains like in Recipe #187281. Oh and the house smells incredible while this is cooking!
Provided by StarMom3
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Throw ALL the ingredients "EXCEPT" Rice & Water into a large pot.
- Cook over medium heat, stirring every so often.
- When liquid starts to diminish add the rice & water.
- Stir and bring to a boil.
- Reduce heat, cover & simmer for approximately 20 minutes. Enjoy! :).
Nutrition Facts : Calories 467.9, Fat 15, SaturatedFat 2.1, Cholesterol 34.2, Sodium 1855.3, Carbohydrate 62, Fiber 2.4, Sugar 3.2, Protein 19.6
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)
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
ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
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.
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 (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.
PUERTORICAN ARROZ CON POLLO (RICE WITH CHICKEN)
This is a very tasty recipe. I had to adapt it a little, my hubby is a white boy from PA and is not used to latin food. Serve with red beans and ripe plantains.
Provided by l0ve2c00k
Categories One Dish Meal
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a 5 qt pot, heat olive oil and sofrito.
- Add chicken, cook until light golden.
- Add water, sazon, adobo, chicken bouillon, tomato paste and cilantro.
- Cover and cook until chicken is done.
- When chicken is done, remove from pot and set aside.
- Add rice to same water you cooked chicken inches
- Cook rice as normal.
- When done, add chicken and cover. Leave for about 10 minutes.
- garnish with cilantro leaves. You can also add roasted bell peppers for garnish.
Nutrition Facts : Calories 159.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 159.5, Carbohydrate 31.3, Fiber 0.6, Sugar 0.3, Protein 2.8
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.
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- In a medium bowl, mix together the lime juice, vinegar, garlic powder, oregano, paprika, 1 tablespoon olive oil, 1 teaspoon of salt, and a few grinds of black pepper. Add the chicken pieces and toss to coat well. Let sit for 15 - 45 minutes at room temperature or place in fridge if making ahead of time. Omit the lime juice if marinating overnight.
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