PUERTO RICAN STYLE CHICKEN AND RICE
A quick, easy and delicious one-pot meal from Joel Rodriguez, executive chef at San Juan's Ajili Mojili.
Provided by Chef Kate
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
- Add salt and pepper to taste and set aside.
- Heat oil in a large, nonstick skillet over medium-high heat.
- Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
- Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
- Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
- Add the peas and pimentos and cook 5 more minutes.
- Add salt and pepper to taste.
- Sprinkle with remaining cilantro and serve.
EASY PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)
A simple and easy version of Puerto Rican Arroz Con Pollo (Rice and Chicken), based on a Bobby Flay recipe used on his show "Throw Down"
Provided by BryanNH
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the peppers and onions into 1/8" by 1/8" pieces, or a little larger if you wish.
- Coarsely chop the cilantro.
- Set aside.
- The Adobo seasoning this recipe mentions is not the one RecipeZaar thinks it is. It is the one you will find in the Mexican food area with the tacos and other Mexiocan inspired foods. For all reference of it in this recipe, season to taste as it is salty.
- Season the chicken with Adobo seasoning and oregano.
- Brown the chicken in the pan you will cook the dish in (large pot, tall enough to hold everything together when finished cooking).
- Remove the chicken and add in your sofrito (the diced peppers, onions, and cilantro), some adobo seasoning to taste, and sautee until the onions become slightly translucent.
- Stir the rice into the mixture.
- Add the chicken stock.
- Add the browned chicken.
- Bring to a boil.
- Once boiling, reduce heat to a simmer, put lid on the pan, and cook for 40 minutes. High altitude may need to add an additional 5 - 8 minutes cooking time.
- DO NOT open the lid to check on it. Just be sure that you have it at a simmer when you put the lid on.
- When the time is up, open to reveal the most incredible Puerto Rican Arroz Con Pollo!
- You may also add 1lb of smoked sausage to give this an additional layer of flavor. Substitute 1c chicken stock for water if you do to cut down on the saltiness.
Nutrition Facts : Calories 499.2, Fat 16.8, SaturatedFat 4.7, Cholesterol 83.8, Sodium 308.2, Carbohydrate 59.5, Fiber 2.9, Sugar 4.3, Protein 25.1
PUERTO RICAN ARROZ CON POLLO (RICE AND CHICKEN)
Please read the entire recipe before attempting to make this dish. You will need the Olive and Pepper Mix that I am unable to list in the ingredients, but is listed in the instructions. I've been working on an Arroz Con Pollo based on Throwdown with Bobby Flay. This is my rendition of the Al Fonda Boriqua version, who was the winner of the Throwdown. I jotted down all the info from the TV program. I have compiled techniques and recipes from authentic sources and this is what I have come up with. The prep time does not include the 24 hour chicken marination time. NOTES: Ingredients list includes links to Adobo Seasoning, Adobo Marinade, Sofrito and Olive and Pepper Mix. I hope that you enjoy my efforts as much as we have!
Provided by Brandess
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make Recipes: #315560, #315446, #315561, #315559. It should take less than 30 minutes to make all of these condiment/spice recipes.
- Remove skin and excess fat from chicken. Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours in the refrigerator.
- Remove chicken from marinade, draining off any excess. Sprinkle chicken with Adobo Seasoning, Recipe #315446. In a large dutch oven or heavy pot, add oil, chorizo and chicken. Over medium heat, cook until chicken is just browned on both sides, approximately 5 minutes. Add the Sofrito mixture, Recipe #315559, stirring until softened, about 5 minutes.
- Add cumin, oregano, paprika, 1 1/4 teaspoons salt, bay leaves and 4 tablespoons Olive and Pepper Mix, Recipe #315560. While stirring, cook for 2 minutes.
- Stir in tomatoes, beer, broth, and rice; bring to a boil making sure rice is submerged.
- Reduce heat to low, covering mixture with a tight fitting lid. DO NOT REMOVE THE LID! Continue to cook over low heat for 20 minutes.
- DO NOT REMOVE THE LID! Turn off the heat and let stand for 10 minutes. Remove the lid after 10 minutes and serve. If desired, garnish with additional Olive and Pepper Mix, Recipe #315560, over rice.
Nutrition Facts : Calories 559.9, Fat 23.7, SaturatedFat 6.8, Cholesterol 124.8, Sodium 264.8, Carbohydrate 43.8, Fiber 2, Sugar 1.9, Protein 38
PUERTO RICAN CHICKEN AND RICE
Give tonight's meal some Puerto Rican flavor, and serve up our Puerto Rican Chicken and Rice! Top hot white rice with grilled chicken, cooked veggies and zesty seasonings to make this delicious Puerto Rican Chicken and Rice dish.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet. Set chicken aside.
- Add onions and peppers to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add rice, seasonings, pasta sauce and Worcestershire sauce; mix well. Gradually stir in chicken broth.
- Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 35 min. or until rice is tender and chicken is done (165°F), uncovering after 20 min., and adding peas and olives to the skillet for the last 5 min.
Nutrition Facts : Calories 470, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 62 g, Fiber 4 g, Sugar 10 g, Protein 26 g
PUERTO RICAN CHICKEN AND RICE
Our take on Puerto Rican-style arroz con pollo starts with the aromatic blend of onion, garlic, cilantro, and Cubanelle peppers known as recaito.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In the bowl of a food processor, combine peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Puree until smooth.
- In a small bowl, combine coriander, chili powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pat chicken dry and season all over with spice mixture. Heat remaining 2 tablespoons oil in a large, straight-sided ovenproof skillet or braiser pan over medium-high. Add chicken in a single layer, skin-sides down, and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate. Add rice to skillet; cook, stirring occasionally, until nutty-smelling and opaque, 3 to 4 minutes. Stir in cilantro mixture and cook until mostly absorbed, 2 to 3 minutes. Stir in broth, 1 cup water, bay leaf, and peas. Return chicken and any accumulated juices to skillet in a single layer, skin-sides up. Bring to a boil. Scatter capers and olives over top, then cover and transfer to oven. Cook until a thermometer inserted into thickest part of chicken (near but not touching bones) reads 165 degrees, 30 to 35 minutes. Serve, garnished with more cilantro.
PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)
Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!
Provided by The Messy Cook
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
- Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
- Turn off heat and let rice sit, uncovered, for 10 minutes more.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g
PUERTO RICAN RICE AND CHICKEN
Provided by Robert Farrar Capon
Categories dinner, one pot, main course
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put all the ingredients except the rice into a 6-quart pot and bring to a boil. Lower the heat and simmer, covered, for 20 minutes.
- Add the rice, return the pot to the boil and simmer, covered, for 20 minutes more, or until the rice is tender. Serve with a green salad.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 23 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 10 grams, Sodium 593 milligrams, Sugar 5 grams, TransFat 0 grams
PUERTO RICAN CHICKEN
My Grandma comes from Puerto Rico and she got this recipe from her mom, who made it because they were poor and it streched out the food to feed her 8 kids and all of the neighbors too!
Provided by Country Cookin Mama
Categories Caribbean
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season Chicken with garlic salt, salt & pepper. Put a small amount of oil in a large pot, brown chicken on medium high heat, but don't cook all the way through.
- Add the garlic and onion and cook for a few minutes. Add the potatoes, carrots, tomato sauce, cilantro, and sazon or cumin.
- There should be enough liquid to cover most of the food, if it looks like it needs a little more liquid add either another can of tomato sauce or some water.
- Reduce heat to low and cook until the chicken and veggies are done, I usually cook it for at least an hour, the longer the better though, because as the potatoes break down they thicken the sauce.
- Serve with hot white rice, beans and slices of avocado. Yummy.
PUERTO RICAN CHICKEN
My daughter's former boyfriend fixed this dish. I modified it and tried (hopefully) to simplify the directions. There's a lot of preparation, but the results are well worth the trouble. It's a garlic lovers dream, but others may want to cut down on the garlic. I've even used more.
Provided by Mary Leverington
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Wash chicken well and dry with paper towel.
- Cut into pieces, dividing each breast section and back into two pieces.
- Coat chicken pieces in olive oil.
- Mix the seasonings in Group B together and rub into chicken.
- Set in refrigerator overnight.
- In a large Dutch oven or cast iron skillet, heat olive oil from Group C on high and rapidly brown salt pork and ham.
- Reduce heat to medium high and brown chicken for about 5 minutes, stirring occasionally.
- Reduce heat to medium low.
- Combine ingredients from Group D in a food processor; pulse on and off 8-10 times--don't liquify; just mince.
- Add these ingredients to the pot and saute for 10 minutes, stirring occasionally.
- Add ingredients in Group E to the pot and mix over medium heat for 2 minutes, stirring occasionally.
- Add the rice from Group F and stir in.
- Add the liquid to the pot and mix well.
- Reduce heat; cover; simmer 10 minutes.
- Stir up rice from below; cover, simmer 10 more minutes.
- Remove to large platter and garnish with peas and pimientos.
Nutrition Facts : Calories 1138.1, Fat 47.2, SaturatedFat 12.9, Cholesterol 168.7, Sodium 2963.4, Carbohydrate 113.3, Fiber 11.2, Sugar 15.6, Protein 62.5
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- 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 sides are brown, approximately 5 minutes. Remove the chicken and set aside, reducing the heat on the skillet to moderate.
- Add the onion and sweat for three minutes, until soft and translucent. Add the olives, capers, tomato sauce and sofrito and cook for five minutes. Add the rice, browned chicken and water and bring to a gentle boil over moderately high heat. Cook, uncovered, until the water is mostly absorbed, about 25 minutes. Gently stir the rice, cover and cook over low heat for another 20 minutes. Remove from the heat and serve.
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4.9/5 (137)Uploaded 2018-05-04Category Chicken, Dinner, Gluten Free, HispanicPublished 2018-04-16
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
- Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
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