Arroz Con Pollo Ii Recipes

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.

Steps:

• Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
• Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
• Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
• Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

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:

• Place 1/2 cup of olive oil in small pan and add the achiote. Heat on medium heat until bubbles form, then remove from heat and let steep. Drain achiote seeds from oil (should be a vibrant reddish-orange color). Place oil in large stockpot. Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Remove chicken from pot Place diced onions, garlic, and peppers in pot with the achiote. Saute until soft (do not burn garlic). Put capers in pot and cook for a while with the onion mixture. Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture. Let the rice cook for just about a minute. Place cut up cilantro and basil in pot. Add in chicken broth and make sure you scrape the pot. Add chicken pieces back in. Put olives in and mix. Place bay leaves in pot. Check for seasonings (Please note: add salt and pepper at the end). Let the mixture cook on medium heat until the rice is done. Add peas just before serving.
• In another medium pot place peeled asparagus in water and boil until they turn bright green. Place in ice bath to stop the cooking process.
• To serve, place rice and chicken in a large platter. Arrange chicken pieces around platter and rice in the center. Place cooked asparagus around the platter and then place pimentos in the center.
• Serve with tostones (recipe follows).
• Peel plantains and cut at an angle. Place in cold water with salt. In a large frying pan put in 1/2 cup oil (preferably peanut oil ). Place plantains in pan and cook until somewhat soft (they will turn a lovely pale yellow color). Take them out of the pan and smash each one between 2 pieces of foil (folded 2 or 3 times to make a thick pad - place 2 paper towels on top of foil so that you don't burn yourself). Return to frying pan (you may have to add more oil). Fry until crisp and then season with salt. Serve with rice and chicken - or just about anything!

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:

• Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
• Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
• Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.

Steps:

• 1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.
• 2. Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.
• 3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
• 4. To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.

Steps:

• Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake at 350° for 55 minutes or until a thermometer reads 170°. Sprinkle with cheeses. Bake, uncovered, 5 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 375 degrees.
• Season the chicken with salt, pepper, cumin and oregano.
• Heat the oil in a skillet over medium-high heat. Add the chicken pieces and brown on all sides. Remove the pieces to a baking dish and set aside, keeping them warm.
• Add the onion, garlic, green pepper and ham to the skillet. Saute until vegetables are wilted. Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth. Bring to a boil while scraping the bottom to loosen any sticking particles. Add the rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes.
• Stir in the peas and the cheese. Arrange the strips of pimento on top and bake 5 minutes more. Remove and discard the bay leaf and serve sprinkled with coriander.

Steps:

• Combine the chicken with 6 cups of water, the garlic, the whole carrots, the celery, bay leaf and onion in a 6-quart stock pot. Simmer for 30 minutes to create stock. Remove the chicken, leaving behind the wing tips and the spine. Continue cooking the stock for 30 more minutes over low heat. Meanwhile, shred the chicken.
• Rinse the rice in a colander until the water runs clear, and then let it dry for 5 minutes. Heat the olive oil in a medium wide-bottom pot over medium heat. Add the curry powder and cumin, and toast for 30 seconds. Add the rice and cook until lightly toasted, 2 minutes. Add the shredded chicken, peas, diced carrots, and 4 cups of the chicken stock, and season with salt and black pepper. Cook uncovered for 5 minutes over medium heat, and then cover and cook for about 25 more minutes. Turn off the heat and let the rice rest for 10 minutes, covered. Fluff with a fork and serve.

Steps:

• Brown chicken pieces in 4 tablespoons of butter and set aside.
• Brown chicken flaored Rice a Roni in 2 tablespoons of butter. Remove to 3 quart casserole. Stir in hot water, contents of "special seasonings" pack, stewed tomatoes and salt.
• Arrange chicken pieces on top of casserole, cover and bake at 375 degrees for 35-40 minutes. Then cook uncovered 10 minutes. Test chicken for doneness -- it might need a few more minutes depending on size.
• NOTE: To give this dish some extra heat, use Rotel tomatoes with chiles instead of stewed tomatoes.