ARROZ CON POLLO
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.
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.
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.
More about "horneado sencillo de pollo y arroz recipes"
MY MOM'S ARROZ CON POLLO RECIPE - SIMPLY RECIPES
MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS …
Web Oct 15, 2023 Bring to a simmer then fold in the rice, peas and olive (if using) making sure they're evenly distributed. Add browned chicken on …
From ambitiouskitchen.com
4.9/5 (200)Calories 485 per servingTotal Time 40 mins
From ambitiouskitchen.com
4.9/5 (200)Calories 485 per servingTotal Time 40 mins
POLLO HORNEADO CON ARROZ BLANCO | ARROZ MAHATMA®
Web Prepárete para preparar una cremosa cazuela de pollo y arroz.No te dejes engañar por lo sencillo de su preparación, es un plato fácil de hacer …
From mahatmarice.com
Estimated Reading Time 3 mins
From mahatmarice.com
Estimated Reading Time 3 mins
ARROZ CON POLLO - ONCE UPON A CHEF
Web Mar 15, 2023 Preheat the oven to 350°F and set an oven rack in the middle position.; In a small bowl, mix together 1½ teaspoons of the salt, the pepper, and 1 teaspoon of the …
From onceuponachef.com
Cuisine Spanish, Tex-MexTotal Time 1 hr 15 minsCategory DinnerCalories 662 per serving
From onceuponachef.com
Cuisine Spanish, Tex-MexTotal Time 1 hr 15 minsCategory DinnerCalories 662 per serving
ARROZ CON POLLO AL HORNO (BAKED CHICKEN AND RICE)
Web Jan 3, 2013 Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large oven …
From mycolombianrecipes.com
Ratings 20
From mycolombianrecipes.com
Ratings 20
POLLO AL HORNO CON ARROZ, RECETA FáCIL Y DELICIOSA - YOUTUBE
Web Oct 5, 2016 Nos metemos en la cocina para preparar un plato delicioso, se trata de la receta de pollo al horno con arroz muy sencilla y fácil de hacer en casa. ¿Quieres ...
From youtube.com
From youtube.com
HORNEADO CREMOSO DE POLLO Y ARROZ | VERY BEST BAKING
Web Our Horneado Cremoso de Pollo y Arroz, is perfect for any occasion and delicious in every way! ¡El Horneado Cremoso de Pollo y Arroz es una comida rápida y abundante para la familia! Genial para servir en un día …
From verybestbaking.com
From verybestbaking.com
HORNEADO ARROZ RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web 2 Horneado Arroz Recipes From 2 Recipe Websites. View: tile; list; Horneado Sencillo De Pollo Y Arroz
From recipebridge.com
From recipebridge.com
ARROZ CON POLLO AL HORNO | RECETA PASO A PASO
Web Caliente el caldo y el agua en el microondas durante 2 minutos antes de añadirlo a la fuente. Este paso hace una gran diferencia. Ahora coloque el pollo encima del arroz, la …
From cubaneandoconmario.com
From cubaneandoconmario.com
EASY ARROZ CON POLLO RECIPE - ISABEL EATS
Web Apr 14, 2020 Refrigerate for at least 30 minutes, up to overnight. Heat a large saute pan/deep skillet over medium-high heat. Add half the chicken thighs to the pan skin-side down and cook for about 6 minutes per side, …
From isabeleats.com
From isabeleats.com
MEXICAN CHICKEN AND RICE -- ARROZ CON POLLO
Web Jul 15, 2022 Add 2 quarts of cold water to a large mixing bowl along with 1/2 cup Kosher salt. Mix well to dissolve the salt and then add the chicken thighs. Cover and let brine in the fridge for 30-60 minutes. Rinse and de …
From mexicanplease.com
From mexicanplease.com
ARROZ CON POLLO AL HORNO - RECETAS | GOYA FOODS
Web Paso 1. Precaliente el horno a 375 ° F. Sazone el pollo con 2 cucharadas de Adobo. A fuego medio, caliente la mitad del aceite en una olla o sartén grande apto para horno, y …
From goya.com
From goya.com
POLLO CON ARROZ AL HORNO QUE SIEMPRE SALE!
Web May 4, 2023 Pollo con arroz al horno fácil de preparar, delicioso y económico. Una comida o cena ideal para dar de comer a toda la familia.Ingredientes:5 muslitos de pol...
From youtube.com
From youtube.com
ARROZ AL HORNO (SPANISH-STYLE OVEN-BAKED RICE) - THE SPANISH …
Web 3 days ago Step 3 - Add rice, meat, and stock. Add the rice and mix through with the sofrito base. 2 cups of paella rice. Add around half of the cooked meat and mix through with …
From thespanishradish.com
From thespanishradish.com
ARROZ CON POLLO RECIPE | THE NOVICE CHEF
Web Oct 16, 2023 Stir gently to combine and let the rice simmer uncovered for 6 to 8 minutes. Place the seared chicken on top of the rice and cover the pan with the lid. Reduce the heat to medium-low and let the rice cook for …
From thenovicechefblog.com
From thenovicechefblog.com
JORGE AYALA’S ARROZ CON POLLO RECIPE | EPICURIOUS
Web Dec 9, 2011 Step 5. Add the onion, garlic, green and red bell peppers, cilantro, and recao to the pot and cook for another 5 minutes; season generously with salt to taste. Stir in the …
From epicurious.com
From epicurious.com
BEST ARROZ CON POLLO RECIPE - HOW TO MAKE ARROZ …
Web Apr 18, 2023 Step 1 Pat chicken dry with paper towels, then season all over with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub mixture into chicken. Step 2 In a ...
From delish.com
From delish.com
ARROZ ATOLLADO DE POLLO Y CHORIZO (CREAMY RICE
Web Feb 9, 2023 In a large pot, add the hogao and chorizo and cook for about 2 minutes, add the rice and mix well. Add the stock and bring to a boil. Then reduce the heat to low, add shredded chicken and potatoes, stir well and …
From mycolombianrecipes.com
From mycolombianrecipes.com
ESTOFADO DE ARROZ CON POLLO HORNEADO EN UNA SOLA OLLA …
Web Oct 18, 2017 AÑADE el arroz; mueve constantemente por 5 minutos. ADICIONA el caldo y las piezas de pollo doradas con la piel hacia arriba y las hojas de laurel; deja hervir. HORNEA a 200°C por 25 minutos o …
From cocinadelirante.com
From cocinadelirante.com
HORNEADO DE POLLO Y ARROZ EN UN SOLO RECIPIENTE
Web Calienta el horno a 190 °C. Mientras el horno se calienta, revuelve la Sopa Crema Condensada de Champiñón Campbell’s®, el agua y el arroz en una fuente para hornear …
From campbells.com
From campbells.com
You'll also love