ARROZ CON POLLO
This recipe for Spanish Arroz con Pollo is a one pot meal that's full of tender chicken thighs, creamy saffron rice and vegetables - the perfect quick and easy dinner!
Provided by Sara Welch
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine wine and saffron; let stand until ready to use.
- Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
- Flip, and cook until golden brown; transfer to a plate.
- Drain any excess oil, leaving 1 teaspoon of oil in the pan.
- Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
- Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
- Cover the pan and place it in the oven. Bake for 30 minutes.
- Remove the pan from the oven. Stir the peas into the rice.
- Top with parsley and serve.
Nutrition Facts : Calories 686 kcal, Carbohydrate 55 g, Protein 32 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 145 mg, Sodium 815 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ARROZ CON POLLO (RICE WITH CHICKEN)
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.
CHICKEN WITH RICE (ARROZ CON POLLO)
Provided by Daisy Martinez
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
- When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
- Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
- Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
- Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
RICE WITH CHICKEN: ARROZ CON POLLO
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.
ARROZ CON POLLO (RICE WITH CHICKEN)
A perfectly seasoned, hearty chicken and rice dish.
Provided by Nancy Fuller
Categories chicken,Main,Poultry,rice and grain
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF.
- 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.
BROWN ARROZ CON POLLO (BROWN RICE AND CHICKEN)
Make and share this Brown Arroz Con Pollo (Brown Rice and Chicken) recipe from Food.com.
Provided by Karina A
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute chicken strips in nonstick skillet until white, about 5 minutes.
- Set aside and keep warm.
- In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
- Makes 6 servings.
ARROZ CON POLLO (CHICKEN WITH RICE)
Make and share this Arroz Con Pollo (Chicken With Rice) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1018.4, Fat 43.5, SaturatedFat 12.2, Cholesterol 164.5, Sodium 888.7, Carbohydrate 87.2, Fiber 2.9, Sugar 3.5, Protein 59.3
ARROZ CON POLLO (BAKED CHICKEN AND RICE)
A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.
Provided by PanNan
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle chicken with salt and pepper.
- In large oven proof skillet, heat oil over medium heat.
- Add chicken, brown on all sides, turning as needed for about 20 minutes.
- Remove chicken.
- Add onion, green pepper, tomatoes, garlic and rice.
- Saute 5 minutes, stirring frequently, until lightly browned.
- Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
- Bring to a boil.
- If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
- Arrange chicken on top.
- Cover with lid or aluminum foil.
- Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
- Add peas, and pimento or red peppers (if using) on top.
Nutrition Facts : Calories 650.9, Fat 28.8, SaturatedFat 6.7, Cholesterol 85, Sodium 1091.3, Carbohydrate 62.7, Fiber 8.6, Sugar 10.5, Protein 34.4
PUERTORICAN ARROZ CON POLLO (RICE WITH CHICKEN)
This is a very tasty recipe. I had to adapt it a little, my hubby is a white boy from PA and is not used to latin food. Serve with red beans and ripe plantains.
Provided by l0ve2c00k
Categories One Dish Meal
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 159.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 159.5, Carbohydrate 31.3, Fiber 0.6, Sugar 0.3, Protein 2.8
ARROZ CON POLLO (MEXICAN CHICKEN & RICE)
This experiment is one that turned out wonderful. It has a marvelous mexican taste without overwhelming the taste buds with heat, like jalapenos would do. I originally came up with this when we had an extra rotisserie chicken that we didn't know what to do with. Don't let the ingredients stop you from cooking this dish. I've made it with rotisserie chicken, boneless/skinless breasts or thighs, and even canned chicken. I've used canned tomatoes, fresh tomatoes, and cherry tomatoes, I've substituted chicken bullion for broth. I've made this with and without bell peppers, The only real thing that remains constant is the rice and the spices. This is a recipe to have fun with.
Provided by Ohmikeghod
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- prep: Cut chicken into 1-inch chunks. Remove stem and seeds from bell peppers. Finely chop bell peppers, Onion, garlic, and ortega chiles.
- Use a large, deep pan. Drizzle 1 tbsp olive oil into it, and heat the pan. Please note that spices are put in twice: once with the chicken, and once with the rice, so don't put them away after the first measurement.
- Place chicken in heated pan. Sprinkle ¼ tsp chili powder, ¾ tsp cumin, and ¼ tsp onion powder over chicken, stirring frequently, until chicken is thoroughly heated.
- Remove chicken from pan. Add the remaining tbsp of olive oil and the pepper mixture. Cook, stirring constantly, for approximately 6 minutes, until onion is soft and liquid has reduced out and disappeared, I don't use salt/pepper during this step, since there is enough in the rotisserie chicken already.
- Add the chicken broth, salsa, diced tomatoes, chili powder, and cumin to the pepper mixture. Bring to a boil.
- Stir in the rice, and put the chicken back in the pan, along with any juices that may have left the chicken. Cover and cook for approximately 10 minutes, stir in the frozen peas and cook for an additional 10 minutes or until rice is tender.
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