ARROZ CON POLLO (PERUVIAN STYLE)
This is an original Peruvian recipe for cilantro rice with veggies and chicken. I really like to eat this with avocado seasoned with lime and salt, or with onions seasoned with lime, salt, and pepper. Delicious!
Provided by carla from peru
Categories World Cuisine Recipes Latin American South American Peruvian
Time 45m
Yield 5
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
- Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
- Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.
Nutrition Facts : Calories 711.6 calories, Carbohydrate 105.4 g, Cholesterol 64.7 mg, Fat 15.2 g, Fiber 4 g, Protein 29.5 g, SaturatedFat 3.9 g, Sodium 80.7 mg, Sugar 2.2 g
CROCK POT ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)
Here's a slow cooker version of the great Spanish dish Arroz con Pollo. This tasty one dish meal is popular with everyone. Serve with a green salad and hot crusty bread, and pass the hot pepper sauce for those who like heat.
Provided by Olha7397
Categories Chicken
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a non-stick skillet, heat oil over medium-high heat.
- Add chicken, in batches, and brown lightly on all sides.
- Transfer to slow cooker stoneware.
- Reduce heat to medium.
- Add onions and cook, stirring, until softened.
- Add garlic, salt and pepper and cook, stirring, for 1 minute.
- Add rice and stir until grains are well coated with mixture.
- Stir in saffron, tomatoes and chicken stock.
- Transfer to slow cooker stoneware and stir to combine with chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
- Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
- Garnish with olives, if using, and pass hot pepper sauce, if using.
- TIP: If you are in a hurry, skip browning the chicken.
- Just make sure that all the skin is removed; otherwise the dish will be too fatty.
- *Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
- Buy saffron in threads, not powder, preferably from a reputable purveyor.
- Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
- Delicious & Dependable Slow Cooker Recipes.
Nutrition Facts : Calories 572.7, Fat 24.5, SaturatedFat 6.6, Cholesterol 105.3, Sodium 582.6, Carbohydrate 52.9, Fiber 4.5, Sugar 7.9, Protein 33.7
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.
SLOW COOKER ARROZ CON POLLO
This was Great... would suggest to toss the rice in last after chicken has been cooking a while... I prefer not so mushy rice! To each his own... if you prefer mushy rice put it all together. I also omit the peas (peas are yucky-lol :).
Provided by STARLIGHT by NIGHT
Categories One Dish Meal
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low-8 hrs (or) High-5 hours.
GOYA® EASY ARROZ CON POLLO
This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
- Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
- Arrange pimientos, olives and peas over Chicken and Rice.
SLOW COOKER ARROZ CON POLLO (CHICKEN WITH RICE)
Bone-in chicken breasts are slow cooked in a smoky tomato sauce with rice and peas, then topped with fresh cherry tomatoes and cilantro. The mix of fresh and cooked vegetables makes this meal pretty enough to entertain from the crock pot! From Ladies Home Journal.
Provided by Tee Lee
Categories One Dish Meal
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken and pat dry.
- Combine oregano, chili powder, cumin, salt and pepper in a small bowl.
- Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.
- Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking.
- Add chicken and cook, turning, until browned on all sides, about 8 minutes.
- Transfer to a 6-quart slow cooker.
- Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender.
- Cover and blend until almost smooth; pour over chicken. Add broth.
- Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high.
- After cooking for the time above, gently stir in rice, cover and cook on high, stirring once, 30 minutes.
- Turn cooker off, stir in peas, cover and let stand 15 minutes.
- Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice, with lime wedges on the side.
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SLOW COOKER ARROZ CON POLLO - THE LEMON BOWL®
From thelemonbowl.com
4.1/5 (51)Total Time 3 hrs 15 minsCategory Entree, Main CourseCalories 393 per serving
- If your slow cooker has a stove-top safe insert, place it over medium high heat and add oil to the insert. Sprinkle chicken with salt and pepper and sear on both sides until golden brown, 3-4 minutes a side. (Note: You can also do this in a stock pot.)
- Turn off heat and add the next 13 ingredients to the slow cooker (onion through cayenne). Stir well and heat on High for 3-4 hours or Low for 5-6 hours.
SLOW COOKER ARROZ CON POLLO - ONE POT CHICKEN AND RICE
From tarateaspoon.com
5/5 (2)Total Time 6 hrs 10 minsCategory Main CourseCalories 294 per serving
- Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers, set remaining aside.
- Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quart slow cooker.
- Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.
- Cover and cook, 4 to 5 hours on low or 2 to 2½ hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.
SLOW-COOKER ARROZ CON POLLO (CHICKEN & RICE) - EATINGWELL
From eatingwell.com
4.7/5 (6)Total Time 6 hrs 30 minsServings 8Calories 299 per serving
- Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5 1/2 hours.
- Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.
- Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.
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