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.
ARROZ CON POLLO
Arroz con pollo is the perfect one pot dinner recipe. Fragrant Spanish chicken and rice cooked with onions, peppers and peas is guaranteed to be a winner.
Provided by Alida Ryder
Categories Dinner
Time 1h5m
Number Of Ingredients 14
Steps:
- Pat the chicken dry with paper towels then season with salt on both sides.
- Brown the chicken on both sides in a deep pan or skillet. Remove and set aside.
- Fry the onino and pepper until soft then add the garlic. Cook for another 30 seconds.
- Add the spices and tomato paste and cook until the pan becomes dry.
- Add the rice and stock. Season with salt and pepper.
- Place the chicken on top then cover and reduce the heat. Allow to simmer for 10 minutes.
- Add the frozen peas then simmer for another 10-15 minutes until the rice and chicken are cooked. At this point you can place the whole dish in a hot oven to cook for the remaining 10-15 minutes to ensure the chicken skin crisps up.
- Finish the dish by garnishing with chopped parsley and lemon wedges before serving.
Nutrition Facts : Calories 363 kcal, Carbohydrate 51 g, Protein 31 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 183 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
CHICKEN RICE {ARROZ CON POLLO}
Arroz con pollo, or chicken rice, is a delicious Latin American dish of chicken and rice cooked with onions, tomatoes, peppers, celery, garlic, achiote, cumin, cilantro, among other ingredients.
Provided by Layla Pujol
Categories Main dish
Time 1h30m
Number Of Ingredients 21
Steps:
- Mix the crushed garlic, achiote, cumin, coriander and salt together.
- Rub the garlic seasoning on the chicken pieces.
- Heat the oil or butter on medium high heat in large sauté pan, add the chicken pieces (skin side down) and cook until browned on each side.
- Add the diced onions, tomatoes, bell pepper, and celery, mix well and cook for 10 minutes, stirring occasionally.
- Add 1 cup of beer or white wine, cook for about 20-25 minutes over medium heat until the liquid is reduced by half, stir frequently.
- Add the broth or water, rice, peas and carrots, mix well.
- Cover and cook over medium heat for about 20 minutes.
- Reduce the heat to very low and cook for an additional 10-15 minutes or until the rice is tender.
- Stir in the chopped cilantro.
- Serve with maduros fritos, a small salad or lime pickled onions, avocado slices, and hot sauce on the side.
ARROZ CON POLLO - CHICKEN & RICE
The Classic Caribbean & Spanish Meal Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend.Make Arroz con Pollo tonight-everyone loves an easy rice and chicken dish.
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Step 1 Using paper towels, pat chicken dry. Season chicken with adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside. Step 2 Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and sazón to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute. Step 3 Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes. Step 4 To serve, using fork, fluff rice; garnish with pimiento strips and peas. More Cooking Tips
SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)
Steps:
- Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
- Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
- Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.
ARROZ CON POLLO
**This is my favorite, one dish food.** I have been making this for years. Anytime we go to a party, the first thing they say is "bring your Arroz Con Pollo dish". This dish is easy to double or triple. You may have to add a little more broth or water to get your consistency right! My family and friends love it!!
Provided by Bobby (*_*)
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. In a large (12-inch) skillet, or a Dutch oven, over medium heat, brown chicken in olive oil; pour off fat.
- 2. Add broth, tomatoes, water, onion, garlic, salt, saffron, thyme, pepper, and bay leaf. Stir. Cover; and cook over low heat for 20 minutes.
- 3. Add remaining ingredients, stir. Cover; and cook 30 minutes more or until chicken and rice are tender; stir occasionally. Remove bay leaf. Add more seasoning if desired. Let rest for 5 minutes before serving.
ARROZ CON POLLO
Steps:
- Prepare chicken:
- Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
- Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
- Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
- Prepare rice and bake arroz con pollo:
- Put oven rack in middle position and preheat to 350°F.
- Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
- While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
- Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
- Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
- Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
- Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.
EASY ARROZ CON POLLO
Easy Arroz con Pollo made with chicken thighs, long-grain rice and Mexican seasonings! A classic chicken and rice dish you'll make over and over again!
Provided by Isabel Eats
Categories Main
Time 1h20m
Number Of Ingredients 19
Steps:
- In a large freezer bag (or bowl), add chicken, 3 tablespoons olive oil, white wine vinegar, chili powder, onion powder, garlic powder, ground coriander, salt, oregano and cumin. Seal the bag and toss until everything is completely coated with the marinade. 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, until skin is is crispy and golden.
- Transfer the chicken onto a plate and cook the remaining chicken the same way. The chicken won't be fully cooked yet - that's okay. It will continue cooking with the rice later.
- In the same pan using the oil that's already in there, add the diced onions and bell peppers. Cook for 5 minutes until onions have softened and are translucent.
- Add the garlic and rice. Saute for 1 minute until garlic is fragrant and rice begins to brown slightly.
- Add the water, tomato paste and salt, Stir together to combine until the tomato paste has fully dissolved.
- Add the browned chicken thighs to the pan skin-side up and bring the water to a boil. Reduce heat to low, cover and cook for 20-25 minutes until the rice is fully cooked through and the chicken registers an internal temperature of 165°F.
- Remove the pan from the heat and transfer the cooked chicken pieces to a clean plate. Add the frozen peas to the rice and fluff them in using a fork. The rice will be hot enough to thaw the peas out completely.
- Serve the arroz con pollo immediately with a garnish of chopped cilantro and lime wedges.
Nutrition Facts : ServingSize 6 servings, Calories 418 kcal, Carbohydrate 45 g, Protein 27 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 932 mg, Fiber 3 g, Sugar 3 g
ARROZ CON POLLO 101
When made with an aromatic mix of roasted peppers and saffron, everyday chicken and rice is deliciously transformed into arroz con pollo, a Latin-American favorite. A short-grain rice such as Bomba, from Spain, absorbs the liquid without becoming mushy. Threads of saffron turn it a vibrant red-orange and impart fragrance and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, until golden brown, 5 to 6 minutes. Turn and brown other sides, about 1 minute. Remove from skillet.
- Pour off all but 3 tablespoons fat from skillet. Add onion, garlic, and peppers; cook over medium-high until onion is translucent, about 3 minutes. Stir in tomato paste; cook 30 seconds more.
- Stir in rice to coat with fat and toast, about 30 seconds. Add wine mixture; cook until completely evaporated, about 30 seconds. Stir in bay leaves, broth, and 1 1/2 teaspoons salt.
- Return chicken, skin-side up, to pan. Bring liquid to a full boil. Cover and bake in oven until liquid is absorbed, rice is tender, and chicken is cooked through, about 25 minutes. Add peas; cover and let stand 15 minutes before serving.
CHICKEN AND RICE (ARROZ CON POLLO)
Colombian-Style Arroz con Pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my mom's Arroz con Pollo recipe. Enjoy!
Provided by Erica Dinho
Categories Main dish
Time 1h20m
Number Of Ingredients 22
Steps:
- To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
- Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
- Serve this arroz con pollo with a green salad on the side and Enjoy!
Nutrition Facts : Calories 464 kcal, Carbohydrate 53 g, Protein 33 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 77 mg, Sodium 398 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving
ARROZ CON POLLO (MCCALL'S COOKING SCHOOL)
Make and share this Arroz Con Pollo (Mccall's Cooking School) recipe from Food.com.
Provided by Diane C 2
Categories One Dish Meal
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Wash chicken pieces under cold running water; drain well. Wipe dry with paper towels so fat won't spatter when chicken is browning. Combine oregano, pepper and 2 tsp salt. Sprinkle chicken all over with mixture; rub in well. Let stand 10 minutes.
- In heavy, 6-quart round or oval Dutch oven, heat olive oil over medium heat. Brown chicken a third at a time, until golden-brown all over, using tongs to turn chicken-this takes about 30 minutes in all. Remove chicken as it browns. Preheat oven to 350°F.
- Wash green pepper; cut into quarters; remove ribs and seeds; cut into lengthwise strips, 1/4 inch wide. To drippings in Dutch oven, add onion, garlic, green pepper, bay leaf and red pepper; saute, stirring, over medium heat until onion is tender-5 minutes.
- Using back of spoon, crush saffron threads on small piece of foil, or use a mortar and pestle. Add with 2 tsp salt and the rice to Dutch oven; cook, stirring, until rice is lightly browned-about 10 minutes. Add undrained tomatoes and chicken broth.
- Arrange browned chicken pieces over rice mixture. Bring just to boiling, uncovered. Bake in oven, tightly covered, 1 hour. Remove from oven; add 1/2 cup water. Do not stir. Sprinkle peas and olives over top. Drain pimientos; cut into 1/4-inch strips.
- Arrange pimiento strips attractively over top. Bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid. Remove from oven. Let stand, covered, 10 minutes. Serve right from Dutch oven. Serves 6.
CHICKEN WITH RICE (ARROZ CON POLLO)
I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee.
Provided by STARKRAZI
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h5m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 745.3 calories, Carbohydrate 65.2 g, Cholesterol 105.3 mg, Fat 40.6 g, Fiber 5.4 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1926.3 mg, Sugar 6.9 g
ARROZ CON POLLO
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
Steps:
- Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
- Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
- Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.
CAROL'S ARROZ CON POLLO
Chicken served with seasoned rice.
Provided by Carol Alter
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
- Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
- Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
- Return chicken to the skillet, and cook to reheat. Stir in parsley.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 49.5 g, Cholesterol 69.4 mg, Fat 14 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 2.3 g, Sodium 1015.4 mg, Sugar 6.4 g
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
COLOMBIAN ARROZ CON POLLO
This is a pretty chicken and rice casserole that is made from chicken wing pieces. You can buy them already separated or cut them up yourself. This is how my husband remembers his Grandma made it back in Bogota (with a little tweaking from me, heh heh heh). DH likes it served with maduros and patacones. Feel free to substitute with brown rice, but it will need to cook about 10 minutes longer, or more.
Provided by threeovens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Prepare chicken wings by cutting off the tips (either toss or use to make broth later); separate wings into two pieces at the joint.
- Season generously with salt, pepper, and oregano; set aside while preparing the other ingredients.
- Heat broth and saffron, over low heat, in a small covered saucepan (this releases the yellow color from the saffron which will color the rice beautifully).
- Heat the oil in a Dutch oven, over medium heat, and brown chicken pieces on all sides, about 8 - 10 minutes; remove, cover, and set aside (they may not be cooked through).
- Add onions and peppers to Dutch oven and cook until softened, about 5 minutes.
- Add garlic; cook about 1 minute.
- Add wine or beer and scrape bottom of pan to remove the brown bits that have stuck onto the pan's bottom.
- Add bay leaf, red pepper flakes, rice, and broth with saffron; stir to combine.
- Bring mixture almost to a boil, then cover and put in oven (or pour into a pretty oven-safe covered casserole).
- Cook in oven until rice is almost tender, about 25 minutes.
- Nestle chicken pieces into the rice; rinse peas and carrots, green olives, and capers in a large strainer and distribute over chicken and rice.
- Arrange red pepper strips over all, cover, and return to oven until chicken is cooked through and rice is tender, about 10 minutes.
ARROZ CON POLLO (CHICKEN AND RICE)
The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
- Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
- Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
- To serve, using fork, fluff rice; garnish with pimiento strips and peas.
ARROZ CON POLLO (CUBAN CHICKEN & RICE RECIPE)
Arroz con pollo is a classic, one-pot Cuban chicken and rice dish made with juicy chicken thighs, fluffy yellow rice, tomato sauce, chicken broth, sofrito, and spices. There are several variations of this traditional Latin American dish but this one is from my Cuban family. It's the easiest comfort food dinner recipe that practically makes itself!
Provided by Jamie Silva
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.
- In a wide Dutch oven or large pot with a heavy bottom and a lid, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
- Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
- Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Stir to combine all the ingredients.
- Bring to a boil then add the chicken thighs to the mixture. Reduce heat to low and cover with the lid.
- Cooking low and slow will ensure you don't burn the rice. Every stove cooks differently so after 40 minutes, take a peek and see if the liquid has been absorbed. If yes, remove the pot from the heat immediately so it doesn't continue to cook with the residual heat. If not, continue to cook in 5 minute increments until all the liquid has been absorbed and the rice is tender. Remove pot from the heat.
- Fluff the rice with a fork then stir in the frozen peas until warm. Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 422 kcal, Carbohydrate 36.3 g, Protein 24 g, Fat 21.4 g, SaturatedFat 4.6 g, Cholesterol 90 mg, Sodium 492 mg, Fiber 2.5 g, Sugar 4.1 g
ARROZ CON POLLO BORRACHERA (DRUNK CHICKEN AND RICE)
Provided by Food Network
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
- Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
- Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet.
- Garnish with peas, pimientos, and parsley and serve.
CHICKEN WITH RICE (ARROZ CON POLLO)
"I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee."
Provided by starkrazi
Categories One Dish Meal
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 461.4, Fat 24.7, SaturatedFat 5.2, Cholesterol 63.2, Sodium 1089, Carbohydrate 41.8, Fiber 3.4, Sugar 6.1, Protein 18.2
SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE RECIPE)
Steps:
- Begin by sprinkling chicken pieces with salt and pepper. Then brown them in a large skillet in the oil.
- Once chicken pieces are browned, remove them from the skillet and place them on paper towels to drain.
- Meanwhile, cook onions, peppers, garlic, and rice in the oil until oil is absorbed and the rice is coated.
- After that, stir in the broth, cumin, saffron, and tomatoes.
- Arrange chicken pieces on top of the rice and bring to a boil.
- When liquids are boiling, lower the heat, and cover the pan.
- Simmer for about 40 minutes or until chicken is cooked and rice is tender.
- Garnish with olives to serve.
Nutrition Facts : Calories 1204 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 402 milligrams cholesterol, Fat 47 grams fat, Fiber 3 grams fiber, Protein 99 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1379 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
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.
More about "arroz con pollo chicken with saffron rice and peas food"
SAFFRON RICE WITH CHICKEN AND SHRIMP (PAELLA) RECIPE ...
From quericavida.com
Cuisine SpanishCategory EntreeServings 8Total Time 1 hr
- In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 minutes, stirring frequently, until no longer pink. Stir in onion and garlic. Cook 2 minutes or until onion is transparent, stirring frequently. Stir in rice. Cook 1 minute or until grains are evenly coated and light golden brown, stirring constantly.
- Stir in chicken broth, bouillon, saffron, turmeric, parsley sprigs, shrimp, roasted red bell peppers and salt. Cover; cook 20 minutes. Stir in peas. Cook 5 minutes, stirring occasionally, until rice is tender. Remove from heat. Cover; let stand 5 to 10 minutes or until all liquid is absorbed. Remove parsley sprigs before serving. If desired, garnish with fresh parsley.
ARROZ CON POLLO: SPANISH CHICKEN WITH RICE - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 7 mins
ARROZ CON POLLO - THINK RICE
From riceinfo.com
Estimated Reading Time 1 min
ARROZ CON POLLO - CHICKEN AND RICE RECIPE - A COZY KITCHEN
From acozykitchen.com
4.8/5 (20)Total Time 45 minsCategory DinnerCalories 256 per serving
- In a Dutch oven, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 to 7 minutes. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 5 minutes. Transfer to plate and set aside.
- Reduce heat to medium, add onion and red bell pepper, and cook until translucent, about 7 minutes. Add garlic to the top of the onions and cook until fragrant; 2 minutes or so. Add the tomato and scrape the bottom of the pot removing any of the chicken fat pieces (hello! flavor!!). Next, add spices: cumin, paprika, turmeric, saffron, crushed red pepper and 1 1/2 teaspoons of kosher salt and mix.
- Pour in rice and give it a good mix, coating it with the tomato mixture. Cook for about a minute or so. Place chicken atop of rice mixture, and disperse the olives all around atop the rice.
CUBAN ARROZ CON POLLO - CHICKEN & RICE - CASABLANCA COOKS
From casablancacooks.com
5/5 (5)Estimated Reading Time 6 minsServings 6Total Time 40 mins
- Dry chicken pieces well with paper towels and season generously with salt, pepper, and garlic powder to taste.
- Heat oil at medium-high heat in a large, wide saucepan with 2-3 inch sides or in a Dutch oven (choose a pan with a lid). Once oil is hot, add chicken pieces. Brown for 3-4 minutes per side or until a light brown color is achieved. Remove chicken to a plate.
- Add onion and green pepper to same saucepan where chicken was cooked. Saute until softened, about 3 minutes. Add minced garlic and saute for about 30 seconds more.
- Add tomatoes, broth, wine, Bay leaf, all spices, and 1 1/2 teaspoons salt & 1/4 teaspoon pepper. Stir, cover and bring to a quick boil over high heat.
ONE POT CHICKEN SAFFRON RICE WITH PEAS AND OLIVES - EATING ...
From eatingeuropean.com
5/5 (3)Total Time 50 minsCategory DinnerCalories 496 per serving
- Season the chicken with salt, pepper, sweet smoked paprika, Spanish smoked paprika and garlic powder. Covered and refrigerate for half hour.
- Heat up the ghee or oil in a oven proof skillet, add chicken skin side down and brown on each side for about 4 minutes.
- Once the chicken is browned remove it from the skillet and set aside. Discard all but one tablespoon of the oil.
ARROZ CON POLLO: SPANISH CHICKEN AND RICE CASSEROLE
From panningtheglobe.com
5/5 (1)Total Time 1 hr 20 minsCategory DinnerCalories 525 per serving
- In a large heavy oven-ready pot or dutch oven with a lid, heat olive oil over medium high heat. Brown chicken in batches. Don’t overcrowd the pot or the chicken won’t brown nicely. Sauté the chicken pieces for about 3 minutes skin side down and a minute or two on the other side. Set browned chicken aside on a plate as you go.
- When all the chicken is browned, pour off all but 2 tablespoons of fat from the pot. Lower the heat to medium. Add onion, garlic and bell pepper. Cook, stirring from time to time, until the vegetables soften, about 5 minutes. Add the wine and simmer for 30 seconds, stirring to release any browned bits stuck to the bottom of the pot. Add tomatoes and their liquid, broth, bay leaf, oregano and remaining teaspoon of salt. To get full flavor from the saffron, either crush it in a mortar and pestle before adding it or hold your hands over pot and rub the saffron threads between your fingers or the palms of your hands and let them fall into the pot. (your hands will be yellow but it will come off with soap and water). Add the rice. Stir everything together. Bring the pot to a boil. Lower it to a simmer. Cover and simmer the rice for 4 minutes.
MAMA'S PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO ...
From ambitiouskitchen.com
4.9/5 (133)Calories 485 per servingCategory Chicken, Dinner, Gluten Free, Hispanic
- 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.
- Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
ARROZ CON POLLO RECIPE - GOOP
From goop.com
Servings 4-6Category Recipes
- Heat a heavy-bottomed pan with a lid over medium-high heat (this 3.5-quart braiser works great). Add a few tablespoons of a neutral oil to the pan and let it fully heat before adding the chicken.
- While the oil heats, pat the chicken pieces dry with a paper towel and season generously with salt on all sides. Then add the chicken to the pan skin side down. It should all fit, but if it seems too crowded, you can do it in 2 batches.
- Brown the chicken well on both sides, 5 to 6 minutes per side. Then set aside on a separate plate and turn off the heat.
- There will be some extra rendered fat from the chicken in the pan; carefully drain off all but about 2 tablespoons. Return the pan to the stove and turn the heat to medium. Add the onions and garlic and cook until very fragrant and translucent, 7 to 8 minutes. Add the adobo seasoning and piquillo peppers and cook for another 3 minutes. Taste and season with salt if needed (adobo seasoning can vary in saltiness), then add the rice and cook for about 5 minutes, until the rice gets slightly toasted and takes on some of those flavors.
ARROZ CON POLLO - YELLOW RICE AND CHICKEN RECIPE BY LYNNE ...
From cookeatshare.com
5/5 (2)Total Time 1 hr 30 minsCuisine SpanishCalories 306 per serving
- Heat oil in large skillet on medium. Add chicken and cook turning occasionally until golden brown on all sides; continue in batches removing chicken to platter til all is browned.
- In same oil (add more oil if needed or add some butter) saute onions 2 minutes, then add peppers and garlic and cook 2 additional minutes.
- Stir well then add browned chicken. Cover, bring to a boil, reduce heat and simmer 25 minutes. Add rice, stir, then cover and simmer 25 minutes or until rice is done and water mostly absorbed.
ARROZ CON POLLO (CHICKEN WITH RICE) - ANDREA MEYERS
From andreasrecipes.com
Reviews 7Category Main CourseCuisine SpanishTotal Time 2 hrs
- Put the chicken pieces in a large bowl or casserole. Season with salt and pepper and sprinkle the lime juice over the chicken. Set aside.
- Heat the olive oil in the stock pot. Add the annatto seeds, cooking until the release their color and start to crackle and pop. Remove the seeds with a strainer and discard.
- Add the chicken pieces, skin side down and cook over medium-high heat until brown. Turn the pieces over and cook the other side until brown. Remove the chicken from the pot and put on a plate, covering to keep it warm.
- Add the onions, green pepper, red pepper, and garlic to the pot. Cook over medium heat until the onions are translucent.
ARROZ CON POLLO RECIPE - QUICK FROM SCRATCH CHICKEN | FOOD ...
From foodandwine.com
5/5 Category Chicken
- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
- Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
- Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.
ARROZ CON POLLO WITH PEAS RECIPE - FOOD.COM
From food.com
Servings 4Total Time 25 minsCategory One Dish MealCalories 745 per serving
- Place the rice in a sieve and set in a bowl. Run cold tap water over the rice until the rinse water runs clear. Drain well. Set aside.
- Heat the oil in a large skillet over medium high heat. Add the chicken and saute for 2 minutes, until the chicken is partially cooked. Add the onion and garlic and continue to saute until the chicken is white and firm, 2 to 4 minutes. Add the rice and saute until the rice appears toasted, about 3 minutes.
- Stir the chicken broth mixture into the rice. Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for 3 minutes. Add the peas to the skillet (do not stir) and continue to cook until the liquid is absorbed and the peas are tender, about 10 minutes.
TURMERIC ARROZ CON POLLO (SPANISH CHICKEN AND RICE) - EAT ...
From eatsimplefood.com
Reviews 2Category Main DishCuisine SpanishTotal Time 1 hr 25 mins
- Bring a large pot to medium high heat and enough oil to lightly coat the bottom of the pan. Add the onions and red peppers and cook ~ 4-5 minutes. Add garlic and cook 1-2 minutes or until fragrant. Add all remaining ingredients. Bring to a boil, reduce heat, and simmer covered ~45 minutes or until chicken is done.
- For rice: Bring a medium size pot to medium high heat and add oil. When hot, add onions and carrots and cook ~ 4-5 minutes. Add rice, turmeric, and salt and stir to coat. Add broth or water. Bring to a boil, reduce heat to medium-low and cook ~ 20 minutes (or according to package instructions).
- Remove from heat and add peas (after rice is cooked) and keep rice covered to steam them ~ 8 minutes (this keeps their vibrant color). Remove lid and fluff rice before serving.
ARROZ CON POLLO - THE COZY APRON
From thecozyapron.com
Reviews 6Category EntreeCuisine SpanishTotal Time 1 hr 35 mins
- Prepare your spice mixture by adding the smoked paprika, cumin, coriander, paprika, dried oregano and black pepper into a ramekin, and mixing to combine.
- Add your chicken pieces to a large bowl or platter, and sprinkle over half of the spice mixture, along with a couple of good pinches of salt, and rub into the chicken.
- Place a braising pan or Dutch oven (roughly 4 quart) over medium-high heat, and add in about 2 tablespoons of the olive oil; once very hot, add in the chicken pieces skin-side down (work in two batches as to not overcrowd), and allow the chicken to brown, about 3-4 minutes per side; remove the chicken from the pan and hold on a plate, repeat with remaining chicken, and then pour off/wipe out the pan of oil and any burned bits.
CLASSIC ARROZ CON POLLO RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (11)Total Time 1 hrCategory Entree, DinnerCalories 1184 per serving
ARROZ CON POLLO CHICKEN WITH RICE - DULCET SCINTILLA
From dulcetscintilla.com
Cuisine Latin American, SpanishCategory DinnerServings 6Total Time 1 hr 10 mins
FROM THE CUBAN KITCHEN: ARROZ CON POLLO – CHICKEN WITH RICE
From essentialpuree.com
Estimated Reading Time 7 mins
ARROZ CON POLLO - CHICKEN.CA
From chicken.ca
ARROZ CON POLLO (RICE WITH CHICKEN) RECIPE | KITCHEN ...
From kitcheninfinity.com
CHICKEN WITH RICE (ARROZ CON POLLO) | FOODLAND ONTARIO
From ontario.ca
ARROZ CON POLLO – CHICKEN WITH SAFFRON RICE AND PEAS
ARROZ CON POLLO - MENU - HAVANA CAFE - PHOENIX
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