ARROZ CON POLLO Y FRIJOLES NEGROS (RICE W/CHICKEN BLACK BEANS)
Make and share this Arroz Con Pollo Y Frijoles Negros (Rice W/Chicken Black Beans) recipe from Food.com.
Provided by Member 610488
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
- Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
- Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.
Nutrition Facts : Calories 473.9, Fat 26.2, SaturatedFat 7.3, Cholesterol 143.3, Sodium 143.7, Carbohydrate 25, Fiber 0.5, Sugar 0.1, Protein 31.7
ARROZ CON POLLO Y FRIJOLES NEGROS
Steps:
- Spray large skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet. Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended. Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.
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
ARROZ CON POLLO
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don't worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
Provided by Von Diaz
Categories dinner, grains and rice, poultry, vegetables, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
- Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
- Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
- Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
- Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
- Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
- Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
- Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
- Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
- Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
- Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
- Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.
ARROZ CON POLLO Y FRIJOLES
From the back of a Rosarita Refried Beans can. Kids were amazingly excited about it. I went mild on the Ro-Tel.
Provided by StephBo413
Categories Chicken Thigh & Leg
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with garlic salt and pepper.
- Spray large skillet with cooking spray.
- Place chicken, skin side down, in skillet.
- Brown on med-hi heat about 7 minutes on each side or until golden brown.
- Remove chicken from skillet.
- Pour rice into skillet.
- Brown rice in chicken fat over med. heat about 2 min., stirring constantly.
- Add tomatoes and chicken broth; blend well.
- Place chicken on top of rice. Bring to boil.
- Reduce heat; ocver and simmer 20 minute or until rice is tender and chicken is no longer pink.
- Remove chicken from skillet; keep warm.
- Drop beans by tablespoon into rice; sprinkle with cheese.
- Heat an additional 5 minutes, or until beans are hot and cheese is melted.
- Serve with chicken.
Nutrition Facts : Calories 645.3, Fat 33.4, SaturatedFat 10.7, Cholesterol 173.6, Sodium 1031.7, Carbohydrate 40.4, Fiber 4.5, Sugar 0.5, Protein 43.5
BLACK BEANS AND RICE(ARROZ CON FRIJOLES NEGROS)
I know what you're thinking, black beans and rice, kind of plain, right? But not this recipe--from Goya. My husband thought, "Ok, beans and rice, I already love those, what can be so different about this recipe?" He had to eat his words, along with the beans and rice, lol. With the addition of a few simple things, wow, these are delicious! And so simple, a really quick side dish.
Provided by ciao4293
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat the oil on medium.
- Stir in the onion and pepper, add the garlic.
- Cook until tender or about 8-10 minutes.
- Stir in the remaining ingredients.
- Bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Serve over the white rice.
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Cuisine MexicanTotal Time 35 minsCategory Main DishCalories 454 per serving
- Season chicken with garlic salt and pepper. Spray large skillet with cooking spray and heat over medium-high heat until hot. Place chicken, skin side down, in skillet. Cook 7 minutes on each side or until golden brown. Remove chicken from skillet.
- Add rice to skillet. Brown rice in pan drippings over medium heat about 2 minutes, stirring constantly. Add undrained tomatoes and broth; blend well. Place chicken on top of rice. Bring to a boil.
- Reduce heat; cover and simmer 20 minutes or until rice is tender and chicken is no longer pink. Remove chicken from skillet; keep warm. Drop beans by tablespoons onto rice; sprinkle with cheese. Heat an additional 5 minutes or until beans are hot and cheese melts. Serve with chicken.
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