Chicken Rice Arroz Con Pollo Recipes

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat the olive oil in a Dutch oven over medium heat.
• Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes.
• Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes.
• Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
• Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.

Steps:

• Season chicken breast with salt and pepper.
• Brown chicken in skillet, 2-3 minutes on each side (with a little bit of oil in skillet so that it wont stick).
• When it's chicken is browned, remove from skillet; set aside. Cut into pieces when cool enough.
• In the same skillet, put shortening or Lard, let it melt. When melted, add green peppers and onion (use as little or as much as you like). Saute about 2 minutes.
• Add rice. Fry rice until golden brown.
• Add salt, pepper, cumin and minced garlic (or garlic powder, not garlic salt), be careful not to burn garlic.
• Add chicken, toss to coat with seasonings.
• Add hot water, slowly -- then add chicken bouillon and then tomato sauce. (don't have to use all of can, I usually use about 3/4 of the can).
• Bring to a boil, reduce heat to a simmer and cover. DO NOT UNCOVER AT ALL UNTIL ALL OF THE WATER IS EVAPORATED. This is the secret!
• When the water is just about evaporated, turn heat off and keep on stove until completely evaporated.
• Remove from skillet into a serving dish and keep covered until ready to serve.
• Serve with beans and homemade tortillas!
• *On the seasonings, I don't normally measure, I just dash here and there to my taste. If not using garlic cloves, use garlic powder NOT garlic salt. You have to keep doing it until you get it perfect. I have been making this for about 25+ years and sometimes it comes out perfect, sometimes is still needs something! Keep practicing, you'll get it!

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.

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.

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.

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! :).