Arroz Con Pollo Dominican Style Chicken 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 (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



Arroz Con Pollo (Dominican Style Chicken & Rice) image

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

2 -3 boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
2 tablespoons apple cider vinegar or 2 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons oregano
1/2 cup red onion
1/2 cup red pepper
1/2 cup green pepper
1/4 cup corn oil (I use Mazola, but any is fine)
1 1/2 cups long grain rice
3 cups water

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



Arroz Con Pollo (Chicken With Rice) image

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

2 tablespoons olive oil, more as needed
1 1/2 lbs chicken parts, patted dry and liberally seasoned with
coarse salt, and
fresh ground black pepper
1/2-1 lb Italian sausage, cut in 2-inch pieces (sweet or hot)
1 small onion, chopped
1 medium bell pepper, cut in 1/2-inch dice (green or red)
4 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon ground turmeric (optional)
1/2 cup peeled crushed tomatoes (I use canned)
1/2 cup dry white wine or 1/2 cup beer
1 bay leaf
2 cups medium grain rice
2 1/4 cups water

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



Arroz Con Pollo (Rice With Chicken) image

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

1 -2 tablespoon oil
1 kg chicken fillet, cubes
1 garlic clove, chopped
2 onions, chopped
1 red capsicum, chopped
1 small green capsicum, chopped
1 -2 bay leaf, if available (optional)
1 (425 g) can diced tomatoes (a large tin may be better, it's up to you)
750 ml chicken stock
2 cups rice, uncooked
1 teaspoon turmeric powder
1 cup beans, cooked (optional)
1 (400 g) can artichoke hearts, chopped yummy if included (optional)
salt and pepper, to taste

ARROZ CON POLLO

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15



Arroz con Pollo image

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.

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce

RICE WITH CHICKEN: ARROZ CON POLLO

Provided by Food Network

Categories     side-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 18



Rice with Chicken: Arroz con Pollo image

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.

1 (3 pound) chicken cut into 8 pieces, skin removed
Salt and pepper
1 lime, juiced
1/2 cup pure Spanish olive oil
1 onion, small dice
1 green pepper, small dice
1 roasted red pepper, small dice
3 cloves garlic, minced
1 cup prepared tomato sauce
1 teaspoon ground cumin
1 bay leaf
1/2 cup dry white wine
12 ounces beer
1/2 cup sherry
3 cups chicken stock
1 1/2 cups Valencia rice, soaked in cold water for 1 hour
5 saffron threads
1 cup frozen sweet peas

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 (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

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



Puertorican Arroz Con Pollo (Rice With Chicken) image

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

4 -7 chicken pieces
1 cup rice
2 teaspoons olive oil
2 teaspoons sofrito sauce
2 cups water
1/8 teaspoon sazon goya con culantro y achiote
2 teaspoons adobo seasoning
1 chicken bouillon cube
1 teaspoon tomato paste
1 teaspoon cilantro
chopped fresh cilantro (to garnish)

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



Latino-Style Chicken and Rice Aka Arroz Con Pollo image

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.

6 medium garlic cloves
1 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon distilled white vinegar, plus 2 additional teaspoons
1/2 teaspoon ground black pepper
8 chicken thighs, bone-in skin-on (3 1/2 to 4 pounds)
2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
1 small green bell pepper, stemmed, seeded, and chopped fine (about 3/4 cup)
1/4 teaspoon hot red pepper flakes
1/4 cup fresh cilantro leaves, minced
1 (8 ounce) can tomato sauce
1 3/4 cups low sodium chicken broth
1/4 cup water
3 cups medium grain rice (see note above)
1/2 cup green olives, pitted and halved (manzanilla)
1 tablespoon capers
1/2 cup pimiento, cut into 1/4 by 2-inch strips
lemon wedge, for serving

More about "arroz con pollo dominican style chicken rice recipes"

ARROZ CON POLLO (ONE-POT CHICKEN AND RICE) - SANDRA …
Add the broth or water, olives, and capers and bring to a boil over medium heat. Nestle the chicken pieces on top of the rice and lower the heat …
From sandravalvassori.com
4.7/5 (3)
Servings 6
Cuisine Latin American
Category Dinner, Main Course
  • 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.
  • In a Dutch oven, or large skillet with a tight fitting lid, heat the remaining 2 tablespoons oil over medium heat. Add the sugar to the oil without stirring. Once the sugar starts to melt and turn a little dark, add the chicken pieces in one layer. Cook until lightly browned, about 2-3 minutes each side. Transfer the chicken to a plate.
  • Add the onion and pepper to the skillet and sauté until softened about 5 minutes. Add the garlic and 1 teaspoon salt and cook until fragrant, about 1 minute. Stir in the tomato sauce and tomato paste and cook for about 1 minute, scraping any brown bits on the bottom.
arroz-con-pollo-one-pot-chicken-and-rice-sandra image


ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) - FOOD & WINE
Directions. Instructions Checklist. Step 1. In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Season the chicken with the salt and pepper, and cook until all ...
From foodandwine.com


LOCRIO DE POLLO – DOMINICAN CHICKEN AND RICE - GOYA FOODS
Step 4. Bring liquid to boil; add rice, stirring until incorporated. Return liquid to boil. Reduce heat to medium; simmer until water is evaporated, about 5-7 minutes. Return chicken to pot; reduce heat to low. Simmer, covered, until chicken is cooked through and rice is almost tender, about 15 minutes. Stir chicken and rice from bottom to top.
From goya.com


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 heat. Once bubbling, stir in rice and peas. Nestle chicken pieces into rice and bring to a quick boil again. Once boiling, cover and reduce heat to low. Simmer for 20-25 minutes.
From casablancacooks.com


SUPER EASY AND DELICIOUS COSTA RICAN ARROZ CON POLLO RECIPE
In a large skillet, heat the vegetable oil on medium-high heat. Once heated, add the cilantro, red bell pepper, onion, and garlic and cook until soft and translucent. This is your sofrito. Add the chicken to the pan and stir until the chicken is coated in the sofrito. By this time, the rice should be cooked.
From puravidamoms.com


ARROZ CON POLLO RECIPE – 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 the same pan you fried the chicken in, and saute the onion …
From desumama.com


DOMINICAN RICE WITH CHICKEN - THE WASHINGTON POST
Transfer the chicken and vegetables to a plate. Reserve 1 1/2 cups of the pan liquid (for the rice); discard the rest. For the rice: Heat the …
From washingtonpost.com


CARIBBEAN CHICKEN AND RICE (ARROZ CON POLLO) RECIPE
Add chicken and cook for 5 minutes. Reduce heat to low. Add onion and recaito. Saute for 10 minutes, stirring occasionally. Meanwhile, heat 3 1/2 cups water and 1/4 cup chicken stock in a small saucepan. Reserve. In caldero, add olives, capers, tomato sauce, achiote coloring and 3 cups rice. Mix over medium heat for 2 minutes.
From unclejerryskitchen.com


[RECIPE + VIDEO] LOCRIO DE POLLO (RICE AND CHICKEN)
Add the sugar to the heated oil. When the sugar turns dark brown, add the chicken (reserving the vegetables and herbs from the marinade), being careful not to splash the oil. Stir for one minute. Add the vegetables from the marinade, pumpkin, tomato sauce, and stir to combine. Add 2 cups of water and bring to a boil.
From dominicancooking.com


ONE-POT MEAL CHICKEN & RICE RECIPE (ARROZ CON POLLO) - A ...
Place a heavy bottom pot over medium-high heat and add 1 tablespoon of oil. Then, place the chickenand cook the chicken until all the pieces get browned. This will take about 2 to 3 minutes per side. Next, add peppers, onion, cilantro, olives, and capers.
From asimpletweak.com


ARROZ CON POLLO - ADVENTURE KITCHEN
3. Add another Tablespoon of olive oil to the pot and turn the heat to medium. Add the peppers, onion, garlic, olives and pimientos, and saute for about 5 minutes, until softened. 4. Add the tomato sauce, 1 Tablespoon Adobo seasoning, and Sazon Goya to the vegetables, mixing to combine. Add the rice and mix well for 3 minutes.
From adventurekitchen.com


ARROZ CON POLLO - CHICKEN & RICE - COSTA RICA
Turning occasionally until chicken is golden brown evenly. For the Rice: Heat vegetable oil in a medium heavy saucepan over medium heat. Add rice stirring often until rice is slightly brown. Add carrots, annatto, and salt. Add 1 1/4 quart water. Bring mix to a boil over medium high heat. Cover saucepan and simmer until rice is tender.
From costarica.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 tomato paste. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes until the rice and chicken are done.
From hispanicfoodnetwork.com


ARROZ CON POLLO OR CHICKEN RICE - LAYLITA'S RECIPES
Rub the garlic seasoning on the chicken pieces. Heat the oil or butter on medium high heat in large sauté pan, add the chicken pieces (skin side down) and cook until browned on each side. Add the diced onions, tomatoes, bell pepper, and celery, mix …
From laylita.com


ARROZ CON POLLO -CHICKEN WITH RICE - SIMPLY DELICIOUS ...
Cover with warm water and let it soak for 15 minutes. While the rice is soaking, season the chicken with salt and pepper. Heat the oil in a large cazuela or pot. Once the oil is hot, add the chicken pieces and cook for 5 minutes per side. Remove from the pot and set aside.
From mexicoinmykitchen.com


CHICKEN AND RICE (ARROZ CON POLLO) - MY COLOMBIAN RECIPES
Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix ...
From mycolombianrecipes.com


ARROZ CON POLLO | HOW TO MAKE PUERTO RICAN CHICKEN AND RICE
Saute sofrito until tender, 5 - 8 minutes. Add rice and pork to the pot, mix until rice is evenly coated with oil. Toast the rice, stirring for 3 minutes. Add chicken to the rice and toss, working the chicken into the rice. Add 3 cups of water and bay leaves. Make sure that the chicken and rice are covered by the water.
From thenoshery.com


MEXICAN ARROZ CON POLLO RECIPE (CHICKEN AND RICE MEXICAN ...
Add 5 cups of water to the saucepan and bring to a boil. Then add 2 tablespoons of canola oil and 2 8 oz packages of Mexican Vigo rice, stirring while boiling until the rice has absorbed all of the water. Put the chicken back in the pot, then add the peas and carrots. Stir to combine. Cover the saucepan.
From mydominicankitchen.com


ARROZ CON POLLO (NEW MEXICAN STYLE CHICKEN AND RICE)
A savory blend of New Mexican style chicken and rice makes a satisfying main dish. A savory blend of New Mexican style chicken and rice makes a satisfying main dish. Skip to content. Top Navigation. Explore. Allrecipes Allrecipes. Search. Profile Menu. Join Now. Join Now. Account. Join Now; Newsletters; Help this link opens in a new tab; More. Shopping List; Ask the …
From allrecipes.com


ARROZ CON POLLO (SPANISH CHICKEN AND RICE) - YELLOW BLISS ROAD
Heat oil in a large, 12-inch skillet or saute pan with high sides over medium-high heat. Add the chicken, skin side first, and cook until browned on all sides; 5-6 minutes per side. Transfer to a clean plate. Add onions and bell pepper to …
From yellowblissroad.com


ARROZ CON POLLO - HISPANIC CHICKEN AND RICE - ANALIDA'S ...
Prepare the chicken: While the rice is cooking: In a small dish, mix together salt, pepper, oregano and garlic powder. Sprinkle over split chicken breast. Allow chicken to absorb the seasonings for about 1 hour. In a skillet on medium heat add the canola oil once hot sauté the chicken until brown on both sides.
From ethnicspoon.com


ARROZ CON POLLO - CHICKEN AND RICE RECIPE - A COZY KITCHEN
Cook for about a minute or so. Place chicken atop of rice mixture, and disperse the olives all around atop the rice. Pour just enough chicken stock to cover the rice, about 3 1/2 cups. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 30 to 34 minutes, and until rice is tender.
From acozykitchen.com


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, jalapeño slices, and a drizzle of yogurt for a global-inspired weeknight dinner the whole family will love! #peruvian chicken #onepanmeal #ambitiouskitchen · 1 h 0 m A
From therecipes.info


ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) - LATINA ...
Let sit for ten minutes. Into a large heavy bottom caldero or dutch oven pan, heat your oil over medium high heat. Then add in your chicken. Brown both sides of chicken, about 3-4 minutes per side. Next, add in everything except for the rice and broth. Mix it all together, and allow to cook for about three minutes.
From latinamommeals.com


ARROZ CON POLLO, LIGHTENED UP (LATIN CHICKEN AND RICE)
Remove and set aside. Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes. Add tomato, cook another minute. Add rice, mix well and cook another minute.
From skinnytaste.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 skillet, and let everything cook for about 20-25 minutes until the rice is fully cooked.
From ambitiouskitchen.com


DOMINICAN STYLE RICE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ARROZ CON POLLO RECIPE - PINCH OF YUM
Add the tomato paste, spices, thyme, and remaining 1 teaspoon salt; sauté for 2-3 minutes, until deep red. Preheat the oven 350 degrees. Add beer; simmer and let it reduce for a few minutes. Add canned tomatoes, broth, and bay leaf; bring to a low simmer. Stir in chicken and rice; bring to a low simmer.
From pinchofyum.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 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.
From mission-food.com


DOMINICAN CHICKEN AND RICE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ARROZ CON POLLO RECIPE – RICE WITH CHICKEN LATIN STYLE …
Cook for about 3 minutes. Next add the chicken stock, rice, and diced peppers. Cook until the rice dries out. About 3 minutes. Spoon arroz con pollo into a small ice cream cup and pack tight with a spoon. Then, get a plate and put it over the ice cream bowl. Turn both upside down to release rice from ice cream bowl.
From coolmomscooltips.com


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. Arrange it so that it’s not stacked. Raise the heat to high and bring the liquid to a boil. Stir the rice frequently while waiting for the liquid to come to a boil.
From cook2eatwell.com


ARROZ CON POLLO (DOMINICAN STYLE CHICKEN & RICE) RECIPE ...
Aug 24, 2017 - 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.…
From pinterest.ca


ARROZ CON POLLO (CHICKEN WITH RICE) RECIPE | MYRECIPES
6 chicken drumsticks (about 1 1/2 pounds), skinned ; 6 chicken thighs (about 2 pounds), skinned ; 4 garlic cloves, minced ; Rice: 2 cups uncooked Valencia rice or other short-grain rice ; 2 teaspoons olive oil, divided ; 2 ½ cups fat-free, less-sodium chicken broth ; 3 tablespoons commercial sofrito (such as Goya) ½ teaspoon Bijol seasoning
From myrecipes.com


ARROZ CON POLLO (RICE WITH CHICKEN) - THE SPLENDID TABLE
Transfer chicken to plate; discard skin. 4. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes. 5.
From splendidtable.org


Related Search